Karina's Gluten-Free Banana Nut Bread RecipeBy Karina Allrich November 2011.
This new banana walnut bread is fragrant and fabulous. And it does not scream gluten-free. Warm from the oven, we slathered it with vegan butter.
1 cup mashed ripe bananas (roughly three medium bananas- keep it at 1 cup)
2 large organic free-range eggs, beaten
1/4 cup organic Non-GMO Canola oil, coconut oil, or grape seed oil
1 1/4 cup lightly packed light brown sugar
1 cup brown rice flour or sorghum flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon rice bran
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1 cup walnut pieces
Preheat the oven to 350ºF. Line a 9-inch ceramic loaf pan with a piece of parchment paper.
In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the brown rice flour, tapioca starch, rice bran, baking powder, xanthan gum, baking soda, salt, vanilla and cinnamon and beat until a smooth sticky batter forms. Stir in the walnut pieces by hand.
Scoop the batter into the loaf pan and spread evenly. Stud the top with some extra walnut pieces, if desired. Bake on the center rack for 55 to 65 minutes, if necessary, until the center is done (a wooden cake tester should emerge clean). Ovens vary, so check the loaf at 50-60 minutes. In my various ovens this has baked anywhere from 60 to 70 minutes.
Note: I tented the top with foil at 45 minutes because I have a small electric wall oven and I was concerned the top would over-brown. Top yours with a piece of tented foil if you see it browning too much.
Cool on a wire rack.
This banana bread stays moist overnight, if tightly wrapped- but I would slice and freeze leftover pieces for best texture, beyond that.
Makes one 9-inch loaf
Cook time: 1 hour