by Sandy Kirby Quandt
One of my fondest memories growing up was my mom’s delicious banana bread. Man. It was wonderful. Here is a gluten-free recipe for you to try.
- vegetable oil spray for misting the loaf pan
- Rice flour, or Gluten-free Bisquick for dusting the pan
- 1/3 cup vegetable oil
- 1/3 cup packed light brown sugar
- 2 large eggs
- 2 tablespoons buttermilk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups Gluten-free Bisquick
- 1/4 teaspoon ground cinnamon
- 1 cup mashed ripe bananas (about 2 medium-sized)
Preheat oven to 350 degrees F. Mist a 9 X 5 inch loaf pan with vegetable oil spray and dust with rice flour.
Place the oil, brown sugar, eggs, buttermilk, and vanilla in a medium-size bowl and beat with an electric mixer on medium speed until combined. About 45 seconds.
Place the Bisquick and cinnamon in a small mixing bowl and stir to combine.
Place a third of the dry ingredients in the bowl with the egg mixture and beat on low speed until just combined.
Add 1/2 cup of the mashed bananas and beat until combined.
Add another third of the dry ingredients and beat, then add the remaining 1/2 cup of bananas, followed by the remaining dry ingredients and beat to combine.
Spoon the batter into the prepared loaf pan.
Bake until lightly golden brown, 40-45 minutes.
Transfer to a wire rack and let cool for about an hour before slicing.
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I wish you well.
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