Aunt Carolyn's Gluten Free Banana Walnut Bread
Moist and delicious gluten free Banana Walnut Bread
Makes two 4 1/2" x 9" Loaves
Preheat oven to 350
Lightly spray two 4 1/2" x 9" loaf pans with Pam cooking spray. Set aside
Gather you ingredients:
- 1 3/4 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 cup Domino pure cane sugar
- 1/4 cup Domino light brown sugar
- 2 rounded teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 stick unsalted pure butter, melted and cooled
- 2 tablespoons canola oil
- 1 1/2 teaspoons pure vanilla extract
- 4-5 medium ripe, peeled bananas
- 3 large farm fresh eggs lightly beaten
In a large bowl, mix together the flour, sugars, baking powder, cinnamon,
baking soda and salt. Set aside
In a medium bowl, smash bananas with a hand-held dough blender or
large balloon whisk.
Add the cooled melted butter, canola oil, vanilla, and beaten eggs to the bananas.
Mix together until blended.
Lightly fold the banana mixture into the dry ingredients using a rubber spatula,
Do not over mix. Batter should be thick and chunky.
If you over mix, your loaves will fall and become rubbery.
Gently scrap the batter evenly into the loaf pans.
Bake for 50 minutes to 1 hour
Bread should be golden brown and will be done when a toothpick inserted into
the middle comes out with a few moist crumbs attached.
Let bread cool in pans on wire rack for 15 minutes.
Remove from pans and serve warm. ENJOY!
Please be sure to use the exact ingredients listed and follow the directions closely.
Otherwise your gluten-free banana walnut bread will not rise nor be moist.
You may also like: