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Kay’s (Gluten Free) Banana Bread

I’ve never thought of myself as a baker. I hate measuring ingredients, and love having the liberty to add a bit here and there when cooking. So when Susan wanted to do the banana bread face off, saying I was nervous is an understatement.

On a rather rainy Sunday night, along with Lemon Pound Cake, I made a gluten free version of Susan’s Mom’s Banana Bread. Having one failed attempt at this under my belt already, I wasn’t looking forward it, at all. But armed with gluten free baking flour and xanthan gum, it actually worked! The texture was pretty similar to the original version (a bit softer) and the taste was spot on. Like Susan says, make sure you have really ripe bananas, they have the most flavor and are the easiest to bake with.

Feeling more confident with my two baking successes, you can expect to see similar recipes in the near future!

Gluten Free Banana Bread Recipes

Serves 24

2 Sticks of salted butter at room temp
2 eggs
5 ripe bananas
2 cups sugar
2 cups Bob’s Red Mill Gluten Free Baking Flour
1.5 tsp Xanthan Gum
2 tsp salt
2 tsp baking soda

Preheat oven to 325°F. Mix first 4 ingredients together with an electric mixer. Combine the dry ingredients together in a separate bowl. Once the wet ingredients have come together, add the dry mixture and mix for about 3-5 minutes.

Grease and flour two 10 inch square loaf pans and fill each pan with equal parts of the batter. Bake 50-60 minutes, checking with a toothpick at 50 minutes. If toothpick comes out clean, remove bread from the oven and let cool for 5 minutes. Loosen the sides of the bread with a knife and set on a wire rack to cool. Serve when completely cool.

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