All Categories - Donna Knows Some Stuff
Prep:  20 min  Baking:  55-65 mins depending on your oven (350 degrees F)
1 1/4 cups of C4C (big bag available at Williams-Sonoma for 19.95) all purpose GF flour
1 tsp baking soda
1/2 tsp fine salt
2 large eggs, room temperature
1/2 tsp organic or pure vanilla extract  
1/2 cup butter, room temperature (plus more for greasing the loaf pan)
1 C sugar
3 ripe bananas, peeled and mashed with a fork (approx 1 cup)
1/2 C chopped walnuts
Preheat oven to 350 degrees F.  Grease 9 x 5 x 3 inch loaf pan with butter.
Mix the flour, baking soda, and salt into a medium bowl and set aside.  
Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
Using a hand-held mixer, cream the butter and sugar until light and fluffy.
Gradually add the egg mixture into the butter while mixing until fully incorporated.  
Add the bananas.  Don't worry what the mixture looks like.  It's gonna be great!!!
Slowly mix in the flour mixture until just incorporated.  Fold in the nuts and then pour the batter into loaf pan.
Bake for 55 minutes and then check for doneness.  You may need an additional 5-10 more minutes as I did.  
You can use a toothpick or thin knife to insert to see if it comes out clean.  If so, you're ready to cool the pan on a wire rack for 5 minutes.  Then turn the bread out of the pan and let it cool completely on the rack.  Wrap in plastic wrap.  
PS  The banana bread is best when warmed and/or served the next day.  mmmmmm.  So delicious!  This one beats my previous recipe with Bob's Red Mill mix.  This one was easier in my opinion and tastier.  Try both and let me know which one is your favorite.   Now get out a cold glass of lactose-free milk and enjoy a slice of heaven!

Okay so I was a bit nervous about the days following the GF Banana Nut Bread and if it still would taste as good as it did right out of the oven.  Well, folks.  Its GREAT!  OMG.  We were fighting over the last piece.  So I had to bust out the new GF flour and attempt to simulate some chocolate chip cookies.  
Sad to say, my first batch did not live up to my personal tastes (I'm soooo picky and hypersensitive).  Did I mention I was picky?  Well, they were gobbled up anyway by my non GF food tester who said they tasted A-mazing but when I pushed further I was told he could taste the ever so slight diff.  Hmmmmnnn.  Back to the ole drawing board.  Ho hum.  
Donna's GF Banana Nut Bread
1/3 cup of canola oil
2/3 cup packed light brown sugar
2 eggs (room temperature)
1 tsp organic vanilla extract (not imitation)
1 3/4 cups Bob's Red Mill All-purpose GF Baking Flour
2 tsp baking powder
1 1/4 tsp cinnamon
1 tsp Xanthan Gum (health food store or Shop Rite sells this)
1/2 tsp salt
1 1/2 cups mashed bananas (the more ripe, the better)
1/2 cup chopped walnuts
raisins are optional

Directions  (you will need 3 bowls)
Preheat oven to 350 degrees and grease a non stick loaf pan.  (I used baking spray.  Make sure it is GF)
In a large bowl, cream the first four ingredients together with an electric mixer.
Mix the next four ingredients together in a medium bowl.
In a separate medium bowl mash bananas.  
Slowly mix the dry ingredients into the wet ingredients alternating the bananas.  Beat until smooth  Approximately 1-2 minutes.  
Fold in nuts.  Fold in raisins if using.
Transfer to prepared loaf pan and bake 50 minutes or until golden brown.  Insert a thin knife to check for doneness.  ENJOY warm.  With or without butter.  

Personal notes:  Do not taste the batter or mind the aroma!  This tastes awesome once it comes out of the oven.
Serves 10.  Approximately 6 WW plus points.  Roughly calculated.  If you slice 12 pieces then it is approximately 5 WW plus points.  

I created a great GF Banana Nut Bread recipe that is not only A-mazing but family approved!  The batter didn't taste too good nor did it smell great but OMG!!!  It tasted like I died and went to gluten free heaven!  
Anyone who is interested in the recipe let me know.  I even calculated the WW plus points if you are watching your figure like I am watching mine.  I am hyper-sensitive to smell and texture and I give this recipe an A+.  
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