In case you haven’t been to this store, our Byerly’s in St. Louis Park has a cooking school where we host 10-15 cooking classes each month. Each class strives to teach you something new about food and cooking techniques to make you more comfortable in the kitchen.
I teach many of these classes and have found more and more people interested in baking without gluten. Gluten intolerance and celiac disease are increasingly common and people who are unable to eat gluten really miss those baked goods.
Never fear, gluten-free banana bread is here! This recipe tastes just like mom’s bread, only without that gluten. Try it hot out of the oven with honey butter for an extra treat.
Gluten-Free Banana Nut Bread
- Cooking spray
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large bananas, ripened
- ½ cup milk
- ¼ cup canola oil or butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup chopped pecans
Preheat the oven to 350F. Oil or spray a standard loaf pan.
In a large bowl, combine gluten free all-purpose baking flour, xanthan gum, baking powder and salt. In a food processor, puree bananas. Add milk, oil, brown sugar, eggs and vanilla. Process until smooth and well mixed. Combine with dry ingredients and beat with a whisk or spoon until a smooth batter forms. Scrape into prepared pan and sprinkle with pecans. Use a spatula to swirl them in and smooth top of batter.
Bake about 1 hour, until top is golden brown and a toothpick inserted in center comes out clean. Cool in pan on a rack. Tightly wrapped bread can be stored in the refrigerator up to 1 week.
Amount: 8 servings
View this recipe being prepared on WCCO news >
Recipe from Lunds and Byerly’s Real Food, spring 2013
NOTE: This recipe does not include ingredients that contain wheat, barley, rye or their by-products. Please choose product ingredients when shopping that are certified gluten free.
Written by: Joan Donatelle, FoodE Expert at Byerly’s St. Louis Park