Banana Bread Gluten Free
- 2 cups Pamela's Artisan gf flour blend
- ¾ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe, darkly speckled large bananas, mashed well
- ¼ cup almond buttermilk*
- 2 large eggs, beaten lightly
- 6 Tablespoons butter, melted and cooled
- 1½ teaspoons gf vanilla extract
- ¼ teaspoon pumpkin pie spice
- ½ cup walnuts or pecans (optional)
- *In a one cup measuring cup pour 1 Tablespoon of vinegar then add almond milk to fill remainder of the cup. Let sit for 5 minutes.
- Preheat oven to 350 degrees. Grease a 9-inch loaf pan.
- Whisk together the flour, sugar, baking soda and salt in a bowl. Set aside.
- Mix mashed bananas, buttermilk, eggs, melted butter, vanilla, pumpkin pie spice and nuts in a medium bowl.
- Lightly fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky.
- Pour batter into prepared loaf pan.
- Bake the bread for 45 minutes or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 5 minutes before transferring it to a cooling rack to continue cooling. Slice and serve.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/01/22/banana-bread-gluten-free-recipe/
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