Gluten Free Banana Nut Bread
Presented by Joan Donatelle, FoodE Expert, November 29, 2013, on WCCO-TV
- cooking spray
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large bananas, ripened
- 1/2 cup milk
- 1/4 cup canola oil or butter
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup chopped pecans
Preheat the oven to 350F. Oil or spray a standard loaf pan.
In a large bowl, combine gluten free all-purpose baking flour, xanthan gum, baking powder and salt. In a food processor, puree bananas. Add milk, oil, brown sugar, eggs and vanilla. Process until smooth and well mixed. Combine with dry ingredients and beat with a whisk or spoon until a smooth batter forms. Scrape into prepared pan and sprinkle with pecans. Use a spatula to swirl them in and smooth top of batter.
Bake about 1 hour, until top is golden brown and a toothpick inserted in center comes out clean. Cool in pan on a rack. Tightly wrapped bread can be stored in the refrigerator up to 1 week.
Amount: 8 servings
Recipe from Lunds and Byerly’s Real Food, Spring 2013
NOTE: This recipe does not include ingredients that contain wheat, barley, rye or their by-products. Please choose product ingredients when shopping that are certified gluten free.
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