Prep 15 mins
Cook 45 mins
I used Bob's Red Mill All purpose Gluten Free Baking Flour and the bread turned out so good! My son who usually does not like to eat any of the gluten free recipes that I have made ate this and said that he loved it and had some more for his snack the next day! When I made this, I only had two bananas that I had on hand to add to the recipe, but you should use three to get the best Banana flavor! America's Test Kitchen suggested adding 1/2 Cup of plain yogurt, but I didn't have any and added about a 1/4 cup of milk to get the batter the right constancy. I suggest using the yogurt and see how it will turn out. As for the walnuts, I personally cannot have nuts, so they are optional. You could also add 1/2 cup Chocolate chips to have some chocolate in it if you wish too!
- 2 1⁄4 cups gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2⁄3 cup sugar
- 3 very ripe bananas, mashed
- 1⁄4 cup milk
- 1 teaspoon vanilla
- 1 cup chopped walnuts (optional)
- In large bowl, combine the flour and the baking soda, salt and sugar. Mix it well with a wire whisk. Add the bananas, the 1/2 Cup yogurt if you are using it, the milk, and the vanilla. Using an electric hand mixer, mix it well. If adding nuts or chocolate chips, fold in well with a spatula.
- Spray a loaf pan with baking spray. Add the batter to the pan. Cook in a 375 degree oven for about 35-45 minutes and it is golden brown.
- Cool for about 15 minutes and enjoy warm. This tastes great for breakfast, either warmed or cooled!
Unbelievably awful. Gluten free baking mix is very expensive and I'm seriously disappointed that I wasted my money on this recipe. It baked for 40 minutes and it still isn't close to being baked through. Outside is browned and toasty, but the interior is slimy and goopy and gritty and just plain awful. I'm so disappointed!!!