After several attempts at re-creating some baking classics sans gluten I am happy to say that I have finally put something together that tastes just as good as the gluten full version. I now believe that I have been experimenting with this banana bread recipe for a decade......it's versatile and above is pictured with chocolate chips, below you will see cranberries! I have also added walnuts in the past for something a little extra special. Don't get me wrong, with nothing added it is just as good. Hope you enjoy!
GF Banana Bread
preheat oven to 365 degrees
1/2 cup granulated sugar
1/4 cup brown sugar
1 apple sauce snack pack
1 TBSP butter
4 egg whites
3 ripe medium bananas (or 2 large)
1 1/2 tsp cinnamon
1 tsp cardamom
1/2 tsp cloves
3 generous spoonfuls of non-fat vanilla yogurt
1 tsp vanilla
2 1/2 cups Trader Joe's gluten free flour
1 TBSP xanthum gum
1 tsp baking soda
1 tsp salt
In a metal bowl cream together the sugars and apple sauce. Once a smooth texture is formed add in the room temperature butter. Whip in the egg whites. Peel the bananas and smash them on a plate with cinnamon, cardamom, and cloves. Add smashed bananas to the liquid mixture with yogurt and vanilla and mix well. On top add the flour, xanthum gum, soda, and salt. Mix all together until well blended. Add in cranberries, walnuts, or chocolate chips if desired. Spoon into a 9 x 5 inch loaf pan that is coated with Pam. Sprinkle turbinado (raw) sugar on top. Bake for 1 hour and 20 minutes - check with a toothpick and make sure it comes clean. Cool on a wire rack outside of the pan.
