from Art of Gluten-Free Baking
http://artofglutenfreebaking.com
Banana Bread, Gluten-Free
-adapted from The Silver Palate Cookbook
-makes 1 9″x5″ loaf
Special Equipment Needed
-a stand mixer is helpful, but a hand mixer will do, as well
-a 9″x5″ loaf pan
Ingredients
1/2 cup (1 stick; 4 oz; 115g) unsalted butter at room temperature (you can also use a butter substitute)
3/4 cup (155g) granulated sugar
2 large or extra large eggs
2 cups (290g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2-3 bananas, about 1 1/2 cup mashed (you can use up to 2 cups of mashed bananas–but 2 cups will make a very moist and floppy bread)
1 tsp vanilla extract
1/2 cup chopped pecans (optional)
1/2 cup semi-sweet chocolate chips (optional)
Extra butter and tapioca flour for pan
Preheat oven to 350 degrees. Butter and flour your loaf pan with the extra butter and tapioca flour.
In a small bowl, mix together the flour, baking soda, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat the butter until light and fluffy–about 3 minutes. Add the sugar and beat another 2 minutes. Add the eggs and beat for another 2 minutes. Add the vanilla and beat until just combined.
Add flour mixture to the butter mixture–beat until just combined. With a large spoon or spatula, fold in the bananas and then the pecans and chocolate chips (if using).
Scrape into prepared pan. Bake for 50-60 minutes–or until a tester comes out clean. Cool in pan for 5 minutes and then carefully turn out onto rack to cool completely.
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.