After I wasn’t able to make my son’s birthday cake last week, I made his second favorite baked good: gluten-free banana bread.
This is one of my favorite recipes and one that I tweaked a few times to get just right. It doesn’t hurt that it’s really easy.
Gluten-Free Banana Bread
1 ½ cup gf flour mix *
½ cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons xantham gum
½ teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
2 beaten eggs
1 ½ cups mashed bananas (5)
1 cup sugar
½ cup canola oil
1 teaspoon vanilla
Preheat oven to 350. Spray an 8 x 4x 2 1/2 bread pan with canola oil.
Mix the flour, baking powder, baking soda, xantham bum, salt, cinnamon, and nutmeg in a large bowl. In a medium bowl, mash bananas. Then add beaten eggs, sugar, vanilla, and oil. Mix until combined. Make a hole in dry mixture and pour in wet ingredients. Mix until combined. Should be lumpy. Bake for 55 minutes or until the a knife inserted into the center of the bread comes out clean.
*Basic Gluten-Free Flour Mix from the Gluten-Free Gourmet Cooks Fast and Healthy
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container