Attention all non-gluten eaters: This bread tastes like the real thing! It's very hard to find a gluten-free bread recipe that A) doesn't take a ton of special ingredients B) doesn't have a funny aftertaste C) has the right texture. This recipe's the real deal. It was a great treat after my dud of a week. Chase may or may not have a broken foot (it was so swollen when they x rayed it they didn't see a fracture, but said there still might be one) and he had to have a cavity filled. Needless to say, I've spend may hours in doctors offices this week. When it rains, it pours. Hope your week has been better! Enjoy :)GLUTEN FREE BANANA BREAD
2 cups gluten-free all-purpose baking flour (I used Bob's Redmill brand)
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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