Cookbook index: Bread, Rolls & Muffins
Prep time: 15 minutes
Cook time: 55 minutes
Cool time: 30 minutes
Ready in: 1 hour, 40 minutes
Moist and flavourful banana loaf is a classic quick bread that’s easy to make, plus a great way to use overripe bananas. Walnuts add lovely texture to this gluten-free version, but you can omit them if there’s a nut allergy in your home.
| Measure | Ingredient |
| ½ cup (125 mL) | unsalted butter, softened |
| 1 cup (250 mL) | granulated sugar |
| 2 | large eggs |
| 4 | ripe bananas, mashed (about 2 cups/500 mL) |
| 1 tsp (5 mL) | pure vanilla extract |
| 1½ cups (375 mL) | PC® Gluten-Free All-Purpose Flour Blend |
| 1 tsp (5 mL) | each baking soda and cinnamon |
| ½ tsp (2 mL) | salt |
| 1 cup (250 mL) | walnuts, coarsely chopped |
1. Preheat oven to 350°F (180°C).
2. Beat butter with sugar in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in bananas and vanilla until combined.
3. Whisk together flour, baking soda, cinnamon and salt in separate bowl. Stir into banana mixture using wooden spoon just until combined. Fold in walnuts.
4. Scrape into greased 9 x 5-inch (2 L) loaf pan. Bake until cake tester inserted in centre comes out clean, 55 to 60 minutes.
5. Let cool in pan on rack 10 minutes; transfer directly to rack. Let cool completely.
Makes 12 servings.
Per serving: 310 calories, fat 15 g (6 g of which is saturated), sodium 230 mg, carbohydrate 40 g, fibre 2 g, sugars 22 g, protein 3 g
Copyright © 2018 Gluten-Free Resource Directory. All Rights Reserved.