GLUTEN FREE BANANA LOAF

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

INGREDIENTS:

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

DIRECTIONS:

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.