Prep 20 mins
Cook 45 mins
My son has celiac disease. I have slowly experimented with his favorite recipes to create gluten-free versions that are also yummy enough for the non-celiacs to enjoy. This banana bread is extremely close to the original. Everyone gobbles it up, despite the pecans, which I add for a little extra nutrition.
- 1⁄2 cup butter, room temperature
- 2⁄3 cup brown sugar
- 2 eggs
- 3 -4 bananas, brown and mashed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup gluten-free oats
- 1 cup applesauce
- 1 cup pecans, chopped (optional)
- 2 cups gluten-free flour (I use Pamela's baking and pancake mix)
- 3 teaspoons baking powder
- 1 1⁄2 teaspoons xanthan gum
- Preheat oven to 350 degrees.
- Spray or prep 1-2 loaf pans. (My family prefers thin bread, so I make this into 2 loaves).
- In small bowl, combine oats & applesauce, set aside.
- In large bowl, mix butter & sugar together. Add eggs, bananas, vanilla, cinnamon & nutmeg.
- In small bowl, mix dry ingredients (flour, baking powder, xanthan gum).
- Add oats & applesauce to wet ingredients, combine well.
- Add dry ingredients to wet ingredients, stir just until combined.
- Fold in pecans, if using.
- Pour batter into prepared pan(s).
- Bake 35-45 minutes (less for 2 small loaves, more for one large loaf).
This was my first initiation into wheat free (gluten free) cooking. I used brown rice flour in it. This was excellent. My family thoroughly enjoyed these. We also added chocolate chips as that was the request from my son who is the reason of this new eating. Thank you for this recipe.