Sunday, March 27, 2011

Gluten-Free Banana Nut Bread

Who doesn’t love banana bread!? Banana bread, in my opinion, is one of the easiest gluten-free breads to make. This recipe comes from Martha Stewart’s Baking Handbook. My partner is a big fan of Martha’s cooking, and I’ve got to admit, this book is full of amazing recipes! Martha Stewart can seriously cook!

I often use my own gluten-free flour mix with various banana bread recipes, but I decided to try out Arrowhead Mills Gluten-Free All Purpose Baking Mix. It came out great, and was devoured quickly by my friends and co-workers. Feel free to experiment and use my own flour mixture below. I’m sure you’ll be happy either way.

The Following gluten-free flour recipe was adapted from the book The Gluten-Free Gourmet Cooks Fast And Healthy by Bette Hagman.

Gluten Free Flour Mix
  • 3 cups white rice flour
  • 1 cup potato flour
  • ½ cup tapioca flour
  • 2 tsp xanthan gum

Banana Nut Bread Ingredients

  • 3 cups Arrowhead Mills Gluten-Free All Purpose Baking Mix
  • ½ tsp baking powder
  • ¾ tsp sea salt (or regular table salt)
  • 2 cups sugar
  • 2 tblsp pure vanilla extract
  • 1 ½ cups ripe mashed banana (3-4 medium sized)
  • 1 cup diced walnuts
  • ¼ cup soy, rice, or buttermilk
  • 1 cup vegetable oil
  • 3 large eggs

Preheat oven to 350º F.

Coat two 9-by-5-inch loaf pans with cooking spray (check ingredients for gluten!) and set aside. In a large bowl whisk the flour, baking powder and salt together and set aside.

In a medium bowl, using an electric mixer or hand mixer, beat the eggs, sugar and oil until combined. Use a spatula to scrape the side of the bowl as you mix. Beat in the flour mixture until just combined; add the vanilla, banana, nuts, and milk until mixed thoroughly.

Pour the mixture evenly into the two prepared bread pans. The mixture will be soupy. Bake them until a toothpick inserted into the center comes out clean, about 60-65 minutes. Transfer the loaves, inside the pans, to a wire rack to cool for 20-30 minutes. Remove the loaves from the pans and let cool completely. The banana bread can be left at room temperature, if wrapped in plastic, for a little past a week. However, you can also freeze them and they’ll keep for up to 3 months.

* Makes two loaves *

Try adding a cup or two of chocolate chips to the batter, and some coconut shaving on top!

Find this great recipe and more in Martha Stewart’s Baking Handbook

*Make sure to check out my other gluten free recipes! Look out for upcoming reviews of gluten free products!

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