Friday, April 23, 2010
Buckarooken's best banana bread
Gluten Free banana bread made for me by my talented husband. :)
2 cups Bob's Red Mill all purpose gluten free flour
1 1/2 tsp. xantham gum
3/4 cup sucanat (or sugar if you can't find sucanat)
3/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cup toasted walnuts, chopped coarse
4 small over ripe bananas, mashed
1/4 cup plain yogurt
2 eggs, beaten lightly
6 Tbsp butter, melted and cooled to room temperature
1 tsp. vanilla extract
1. Preheat oven to 350° F with rack in the lower middle position. Grease and flour a non stick 9x5x3 loaf pan. In a separate large bowl , combine the flour, xantham gum, sucanat, baking soda, salt & walnuts.
2. Mix the mashed bananas, yogurt, eggs, butter and vanilla in a medium bowl using a wooden spoon. Lightly fold the banana mixture into larger bowl with the dry ingredients with a spatula until just combined. Transfer the batter into the loaf pan and bake until golden brown and toothpick in center comes out clean. About 55 minutes. Remove from oven and cool in pan for 5 minutes before transferring the loaf to a wire rack.