Banana Bread (gluten free adaptation)

Cody really, really wanted me to make banana bread with the bananas that were slowly going bad on our counter.  Since I’m such a nice wife, I forfeited TWO breakfast smoothies to make his bread.  The things I do for him…

This bread is probably one of the healthier recipes- no butter or oil, very little sugar. And it’s THE tastiest one I’ve tried.  The loaf didn’t even last 24 hours… so good!

Banana Bread

From How to Cook for Crohn’s & Colitis, by Brenda Roscher, page 93

Ingredients:

  • 1/2 c applesauce
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/3 c brown sugar
  • 1 3/4 c all-purpose flour (I used Better Batter to make it GF & didn’t need to make any other substitutions)

Directions:

  • Combine applesauce, eggs, bananas, and vanilla in a large bowl; stir well.
  • Add baking powder, baking soda, salt, cinnamon, and nutmeg; stir well
  • Add brown sugar & stir well.
  • Stir in flour until combined- don’t over mix
  • Pour batter into greased loaf pan(s).  Makes 1 regular loaf or 4 mini loafs.
  • Bake at 350 for 45-55 minutes for regular loaves, or 25-30 for mini loaves.
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