Gluten Free Banana Nut Bread

What better way to use up over ripened bananas than to make banana bread.  Don’t have time to make it right now?  No problem! Toss those ugly bananas in the freezer (still in their peels) to use at a later date.

Here’s What You Will Need:

1 C. Granulated Sugar

1/2 C. Butter, softened (that’s one stick)

2 Eggs

5 Medium Overripe Bananas, peeled (no need to mash)

1/2 tsp. Vanilla Extract

1/4 tsp. Salt

1 T. Baking Powder

1 C. Superfine Rice Flour (Brown or White) – if using brown, see note at bottom

1 C. Cornstarch (you can substitute tapioca or potato starch)

1 C. Chopped Nuts (walnuts or pecans work well)

Preheat the oven to 350 degrees and grease a standard loaf pan.

Cream together the sugar, butter, and eggs.  Add the whole bananas and beat for 30 seconds on medium speed.

          * If using frozen bananas, either allow them to sit out on the counter for about 45 minutes or until thawed          enough to peel and use or put them in the microwave for 30-45 seconds.  Peel and use.

Add the remaining ingredients, mixing on low, until all are fully incorporated.

Pour the batter into the prepared pan and bake in a preheated oven for 1 hour and 15 minutes or until a knife inserted into the middle of the loaf comes out clean.

Allow the banana bread to cool before removing from the pan and slicing.

*This bread browns up so nicely that if you use brown rice instead of white it may brown too quickly. To prevent this, cover the loaf loosely with foil once golden brown and then continue to bake until a knife inserted into the middle of the bread comes out clean.

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