I’m not sure if I have ever walked out of the grocery store without a bunch of bananas. We use them in smoothies and on our cereal. I often freeze them and use them to make “healthy ice-cream.” They are fantastic on a peanut butter sandwich, especially when you add a little honey. Sometimes we don’t get them used as quickly as we should and they turn brown. This might upset some people, but I always get really excited because it means that I get to make banana bread! My gluten-free recipe has always been a big hit with people. No one would ever guess that this one is gluten-free and it freezes really well (or it would, if we ever had any leftover). I just had some this morning with some tea.
Gluten-Free Banana Bread
- 2 cups Pamela’s Gluten-Free Baking and Pancake Mix
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup canola oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas
- ¼ cup sour cream
- ½ cup chopped walnuts (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Lightly oil a 9”x5” loaf pan.
- In a large bowl combine Pamela’s baking mix, baking soda and baking powder.
- Make a well in the center and mix in the canola oil, sugar, eggs and vanilla.
- Add the bananas and sour cream and mix until everything is combined.
- If you are adding nuts, fold them into the batter.
- Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top of the bread is browning too quickly, loosely tent the bread with aluminum foil (you may have to add a couple of extra minutes of baking time).