Thank goodness for so many gluten-free alternatives! I thought I would have to give up so much… at least not this Banana bread thanks to this wonderful recipe! Plus it’s dairy-free too if you’re interested.
2 cups gluten-free all-purpose baking flour
1 tsp. baking soda
1/4 tsp. salt
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp. vanilla extract
1/2 cup chopped walnuts
1. Preheat oven to 350F.
2. In a large bowl, combine the flour, baking soda, and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
3. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts.
4. Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks.
The recipe says that each loaf will have 12 slices each, each slice is 140 calories.
It’s about time I make banana bread. I have been storing frozen bananas like they are gold. I easily had a dozen of them in the freezer so reducing by 5 was much appreciated. And now I can make this recipe again until I’m out.
I ended up stirring the walnuts into the mixture. I could say on purpose but it was actually because I forgot to spray the pans with cooking spray so I had to transfer them (which therefore mixed the walnuts into the mixture). I think I would prefer it this way anyways since now the crunchy nuts are throughout the bread rather than clustered on top. And you can obviously omit the walnuts if you don’t want them or don’t have them.
To be honest, this banana bread is not as good as my grandmother’s, but it is still pretty good. I know what I’m having for breakfast tomorrow warmed up with some butter!