Thursday, January 6, 2011

Best GF Banana Bread....EVER!


This past Christmas I made gf banana bread from scratch for the first time. I googled a recipe and fell upon this one from Taste of Home. It is truely AMAZING! It was moist, soft and absolutely delicious! I have a very dear friend, Ali, who also has a gluten allergy along with corn, garlic and many others and this was the perfect bread for her. She loved it as much as I do. I will definitely be going back to the Taste of Home website (http://www.tasteofhome.com/) for more recipes. I hope you enjoy this bread as much as Ali and I did. (Just a little fyi...my notes of ingredients I used are in pink lettering.)

Ingredients:
2 cups gluten-free all-purpose baking flour (I used Bob's Red Mill)
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4 - 5 medium) I used bananas that were ripened and then frozen in my freezer.
1 cup sugar
1/2 cup unsweetened applesauce (I used homemade unsweetened applesauce that my mom made this past Autumn.)
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts - optional (I chose not to put any nuts in the bread.)

Directions:
  • 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 dry ingredients just until moistened.

  • Transfer to two 8 inch x 4 inch loaf pans coated with cooking spray. Sprinkle with walnuts (if using.) Bake at 350 degrees for 45 - 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each.)

Credits: www.tasteofhome.com/Recipes/Gluten-Free-Banana-Bread