One of my favorite ways to make use of bananas that are close to turning, is to make banana bread. Having gone gluten-free 9 months ago, I was never able to enjoy the banana loaves I would make. I finally found a banana bread recipe that tastes great and is easy to make. Enjoy!
Banana Bread
1 full stick of butter, softened to room temperature
3 to 4 large, ripe bananas, mashed
2 cups rice flour
1 cup granulated sugar
1 cup walnuts, chopped (optional)
2 large eggs
2 teaspoons baking powder
1 1/4 teaspoons gluten-free vanilla extract
Preheat oven to 325F. Grease and rice-flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs, and bananas.
Mix dry ingredients in a separate bowl. Add slowly to banana and butter mixture. Add chopped nuts, if desired. Blend batter until well mixed and then turn into loaf pan. Bake for 70-80 minutes or until edges are browned.
Variation: Substitute chocolate chips for walnuts.
Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
Mon, Aug 31, 2009
Desserts, Gluten Free