from Art of Gluten-Free Baking
Banana Bread, Gluten-Free
-adapted from The Silver Palate Cookbook
-makes 1 9″x5″ loaf
Special Equipment Needed
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
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.