I've been spending a lot of time in the kitchen lately, practicing new-to-me gluten free bread recipes in preparation for fall and winter. It may sound silly to "practice" such a thing, but I love homemade breads in the colder months and since gluten free baking is a bit trickier, I like to have a few trial runs down before serving anything to friends and family during the holidays. This gluten/dairy/soy -free banana bread recipe is from Silvana Nardone's new book, Cooking for Isaiah (excellent recipe book for allergy sufferers*), and it is delicious. After taking a bite, I literally sat in awe for a few moments, not believing I could actually eat a dessert bread like this again without fear of becoming sick. I may or may not have had a piece or two in lieu of lunch yesterday...
*this was a not a sponsored post or paid review. personal opinion onlyFacebook . Twitter
Click below for recipe.
1 1/2 cups gluten free all purpose flour
2 teaspoons baking powder (I used Rumford because it's aluminum/gluten -free )
1/2 teaspoon salt
2 teaspoons cinnamon
3 ripe bananas, mashed
2 eggs, room temperature
1 cup sugar (or agave/sugar sub would work)
1/2 cup canola oil
2 teaspoons vanilla extract (or 1 scraped vanilla bean)
Preheat oven to 350 degrees F.
Gently whisk flour, baking powder, salt, and cinnamon in large bowl.
In a separate bowl, mash bananas and add in eggs, sugar, oil, and vanilla. Mix well.
Pour wet ingredients into dry, and mix just enough until incorporated. Be careful to not over mix! Gluten free flours do best just barely incorporated, otherwise the final product will be spongy.
Pour into a parchent lined or greased bread loaf pan.
Cook 45 minutes, or until toothpick comes out clean.
2 teaspoons baking powder (I used Rumford because it's aluminum/gluten -free )
1/2 teaspoon salt
2 teaspoons cinnamon
3 ripe bananas, mashed
2 eggs, room temperature
1 cup sugar (or agave/sugar sub would work)
1/2 cup canola oil
2 teaspoons vanilla extract (or 1 scraped vanilla bean)
Preheat oven to 350 degrees F.
Gently whisk flour, baking powder, salt, and cinnamon in large bowl.
In a separate bowl, mash bananas and add in eggs, sugar, oil, and vanilla. Mix well.
Pour wet ingredients into dry, and mix just enough until incorporated. Be careful to not over mix! Gluten free flours do best just barely incorporated, otherwise the final product will be spongy.
Pour into a parchent lined or greased bread loaf pan.
Cook 45 minutes, or until toothpick comes out clean.
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