when i make this recipe, it never stays around very long. i’ve made it at least 4 times, and each time it’s better than the last. everything about it is perfect… the rise, the size, and the outer crispy edges [not to mention, it’s gluten free!]. i’m sold…when it comes to banana bread, this is the only recipe that will come out of my kitchen.
the best gluten free banana bread
recipe from southern living magazine
- 1 cup boiling water
- 1/2 cup chopped dried dates (or figs)
- 4 large eggs
- 2 cups mashed, ripe bananas (about 4)
- 3/4 cup granulated sugar
- 1/2 cup unsweetened apple sauce
- 1 tsp. vanilla extract
- 1 1/2 cups brown rice flour
- 1/2 cup sorghum flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/3 cup butter, melted
- 1/2 cup chopped walnuts (optional)
preheat the oven to 350 F and pour the boiling water over the chopped dates. let the dates and water sit for about ten minutes. in the meantime, beat the eggs with a whisk in a large bowl. whisk in the bananas, sugar, apple sauce, and vanilla extract. in a separate bowl, stir together the brown rice flour, sorghum flour, baking soda, salt, and nutmeg. Gently mix the dry ingredients into the wet ingredients, stirring just until blended.
After ten minutes, drain the dates and pat dry. [i did this with a paper towel.] Add the melted butter, dates, and walnuts to the mixture and stir. Transfer the mixture into a 9×5 inch prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes. The bread is ready when a toothpick comes out of the center clean. Let cool, and then enjoy!
add chocolate chips to the bread, try it with nutella or cookie butter for an extra delicious treat!