November 3, 2008

Gluten-Free Banana Bread Recipe

This recipe is the reason that Matt no longer eats bananas. He assumes that if he lets the bananas ripen I will make banana bread. He's usually right about this.
I started using this recipe about a year ago and don't remember where I found it. It has been modified slightly along the way. One of the things I love about this recipe is that you don't need to have a bunch of different flours on hand. We usually use white rice flour but brown rice flour or a prepared GF baking mix will work as well.

1 stick softened butter
1 c sugar
3 bananas
2 eggs
1 tsp vanilla
2 c rice flour
2 tsp baking powder

Mix butter and sugar together. Beat in eggs, bananas and vanilla. In a separate bowl mix flour and baking powder. Combine dry ingredients until moist. Put batter in a loaf pan (5x9 inch)
Bake at 325 degrees for 1 hour and 15 minutes.

1 comment:

Katie said...

Hi Stacey,

Love your blog and I too, LOOOOVE Namaste...I don't know how they manage to make their food so allergy friendly and taste SO good!

Happy blogging! :-)