Wheatless Wednesdays: Gluten-Free Banana Bread

February 6, 2013

The Dusty Baker shares her recipe for a classic American snack - banana bread.  This moist and delicious quick bread is a wheat-free snack that everyone will love.  Whether you enjoy a slice for breakfast or a mid-day pick me up, you'll want to at least bake two loaves.

Gluten-Free Banana Nut Bread


1/2 cup shortening
1/2 cup unsalted butter at room temperature
1/2 cup sugar of choice (I used Sucanat – dried raw can juice)
1 1/2 cups very browned bananas, mushed up
1 tablespoon lemon juice
2 cups gluten-free flour (I used my cake blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup ground walnuts (optional)
Preheat oven to 350°. Grease a loaf pan and set aside.
Combine the flour, baking powder and salt in a bowl and set aside.
Cream the shortening, butter and sugar together.
Add the banana, lemon and eggs and beat to incorporate.
Slowly add flour mixture and beat to incorporate.
If using nuts, toss them loosely on a cookie sheet and toast for about 4 minutes, checking every minute, until slightly brown. Toss them into batter and stir in.
Pour batter into prepared pan and press down with a spatula to flatten.
Bake for 75 – 90 minutes or until the top is brown and the bread gives a little to the touch.

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