Tuesday, October 11, 2011


With several bananas ripening faster than what we can consume on a daily basis, one of the popular options was to make a banana loaf.  I don't eat bananas on a daily basis but the DH and the dog do.  The dog whose life can be ruled by his stomach, loves bananas.  He will share a banana every morning with the DH.

I did some recipe surfing on the internet and the following recipe is very typical from the numerous sites I visited.   I did find that this gluten free loaf is more crumbly than a loaf made with wheat flour.   I added raisins to the batter and with the sugar, raisins and banana, the loaf was sweet enough.

Gluten Free Banana Loaf


Dry Ingredients
2 cups of gluten free flour (1 cup rice flour + 1 cup oat four)
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup sugar
½ cup raisins or chopped nuts

Wet Ingredients
3 eggs, beaten
3 ripe bananas, mashed
1 tsp vanilla
½ cup canola oil


In separate mixing bowls, mix the dry ingredients and wet ingredients.  Add the wet ingredients to the bowl with the dry ingredients.  Combine and try to not over mix. Grease a medium size loaf pan or a cake pan or using a non stick pan, line the pan with parchment paper.  Spoon the batter into the pan and bake at 350 degrees F for about an hour or until a toothpick comes out clean.   Cool for five to 10 minutes and then remove the loaf from the pan and cool on a wire rack. 

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