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I found this recipe on several websites and adapted it to my liking. It is a nice gluten-free alternative to bread.
- Stir until thoroughly blended.
- Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 375' for 40 minutes.
- Test with a toothpick (when it comes out dry, bread is done).
Wow, this was really great. I ended up using 2 whole eggs, no applesauce, and a little more banana (my banans were frozen so more "liquidy.") Excellent and easy!
This turned out just right - didn't change a thing. Baked in a cast-iron skillet. Moist and satisfying; my husband and I ate nearly the whole thing in one sitting. Great for breakfast or whenever.