Warm, sweet, moist, yummy banana bread, where have you been all my gluten-free life? I’m so happy to have found you at last!
Please make this today. And if you have any leftover tomorrow, you can slice it and freeze it. It tastes just as good warmed up in the microwave.
Here’s my favorite Banana Bread Recipe, from the Nearly Normal Cookbook. Her website is julesglutenfree.com
1/2 C. butter or shortening
1 C. sugar
1 1/2 C. “Nearly Normal” Gluten Free Flour Mix (see mixture below)
1 t. baking soda
2 t. baking powder
dash of salt
1/2 C. sour cream
1 t. vanilla
1 C. mashed banana
1/2 C. chopped nuts ( I like walnuts or pecans)
Preheat oven to 350. Cream butter and sugar until light and fluffy. Add the eggs and beat well. Sift the dry ingredients together and add to the butter mixture. Blend well before adding the sour cream, vanilla, and bananas. Add the nuts, and pour into a greased bread loaf pan or muffin tins. Bake for 1 hour- less if using muffin tins. Test with a cake tester before removing from oven to cool.
Jules Nearly Normal Flour Mixture: (go ahead and make at least a whole batch for more recipes coming soon)
1 C. rice flour
1 C. potato starch
1 C. cornstarch
1/2 C. corn flour
1/2 C. tapioca flour
4t. xanthan gum