Sunday, March 18, 2012

Gluten-Free Banana Bread

1 cup sugar (I use turbinado sugar)
1/3 cup margarine or butter, softenend (I use "earth balance" or ghee)
2 eggs
1-1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water (I use filtered water)
1-2/3 cups gluten free flour (I use Bette Hagman's 4 flour blend)
Xanthan Gum - per directions on back of flour bag (1/4 - 1/2 tsp to every 1 cup of flour;  for high altitude, I usually use a total of about 1/4 -1/2 tsp for the 1-2/3 cups of flour)
1 tsp. baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped nuts

Heat oven to 350 .  Grease bottom only of loaf pan.  8-1/2 x 4-1/2 x 2-1/2  or 9x5x3 inches.  Mix sugar and margarine in 2-1/2-quart bowl.  Stir in eggs until blended.  Add bananas and water:  beat 30 seconds.  Stir in remaining ingredients except nuts just until moistened;  stir in nuts.  Pour into pan.  Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1-1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes.  Loosen sides of loaf from pan;  remove from pan.  Cool completely before slicing.  

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