Gluten Free Banana Bread
Why can I buy green bananas one day and they last week and the next time I buy green bananas they are brown in less then two days? Last week I bought Bananas and they were brown with in two days. Not wanting to waste them (and I definitely can’t eat them if they are brown!). Did you know that bananas are the 4th largest fruit crop in world?? Banana begin to ripen as soon as they are picked off the tree. When they are picked, bananas release a hormone that converts amino acids in the banana to be converted in to ethylene gas. This ethylene gas causes the banana to change in colour, texture and taste (ehow). Apparently I had too many hormones in my house. My banana went brown fast! I decided I would make banana bread with them. This is my second attempt at banana bread with a gluten free recipe. The first time I made gluten free banana bread it took forever to cook and was still mushy after baking for over an hour. This time (minus a little over cooking due to a FUSSY BABY who took my attention away from baking!) I think I have found an amazing recipe!
|Pic Borrowed from Natural Papa|
- 2 cups gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 4 eggs
- 2 cups mashed ripe bananas (4-5 medium)
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional) – I substituted with chocolate chips!
1. Begin by combining the dry ingredients in a large bowl.(i.e. flour, baking soda and salt)
2. In a separate bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.
3. Once well blended, stir into dry ingredients just until moistened.
4. Grease a baking pan with butter or oil and poor batter in.
5.Preheat the oven to 350 F and bake for 45-55 minutes. Watch carefully. It is easy to over cook it.
6. Cool for 10 minutes before removing it from the pan. Slice and enjoy!