Sunday, April 21, 2013

Easy Gluten Free Banana Nut Bread Recipe

A classic from one of my mom's old cookbooks - now quicker, easier, and gluten free!

Sorry, no photo today. My camera actually died. Like the battery is toast. And they don't make replacements for it anymore. It was a sad day in our house. That camera captured memories at over a dozen national parks and monuments, and so many precious life events. But I digress.

You came here for banana nut bread, right?

My favorite recipe of all time is in one of my mom's old cookbooks. It is just perfect, every time. And, I found an easy way to make it gluten free.

SPH Easy Gluten Free Banana Nut Bread
inspired by "Banana Bread", p. 250, Meta Given's Modern Encyclopedia of Cooking, Volume 1, (c) 1957

1/3 cup melted butter or oil (I used Crisco(r) butter flavored sticks because that's what was handy)
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (2-3 bananas)
1 3/4 cups Pamela's Baking & Pancake Mix
1/4 cup pecan chips (the tiny ones you'd use in cookies - these are optional, of course)

Preheat oven to 350. Grease a 9x5 loaf pan. Grease it really well. In mixer bowl, cream shortening and sugar. Add eggs, one at a time, and beat well after each egg. Stir in bananas, and mix well. Add baking mix in 4 portions (I do 3 separate 1/2-cup portions, then a 1/4-cup portion). Beat until smooth after each addition. Gently stir in pecan chips. Pour batter into loaf pan, and bake for 50 minutes, or til skewer inserted in center comes out clean. Allow to cool completely before slicing and serving.

So some helpful tips...

Be sure to spread the batter evenly in your pan before baking. Always allow any gluten free baked goods to cool completely before slicing. They will crumble. And crumble badly. Also, when you make quick breads, set them to cool on a cake rack or something similar. I use one of the burners on my stove. After about 10-15 minutes, set the pan on its side. This will allow air to circulate more freely around the underside of the pan. This will not only cool your pan more quickly, but by cooling evenly, you don't get those "damp spots" where moisture may have been trapped in a corner of a pan. And, if you want to make these look a little prettier, feel free to sprinkle some nut pieces on the top. Or, use walnuts if you prefer. Or chocolate chips. Or, be a purist - don't add anything at all. Bake these in smaller pans as gifts for friends, neighbors, etc. Just be sure to adjust your baking time accordingly. I'd start with 30 minutes, and check every 8-10 after that.

Try it today, and enjoy!

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