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Mini Banana Nut Breads {Gluten Free}

Who doesn’t love a good banana bread? I’ve been cooking a variety of banana bread recipes for as long as I can remember. When I was a kid, I used to always bring one of the neighbors a loaf. Even now when I’m there I bring her a banana bread, and she always calls me after to tell me how she had it with a cup of tea and how much she liked it.

Banana bread is a comfort food, that for many people evoke some type of memory. For me, as soon as I smell it, I think of my great grandmother. She always made an amazing loaf, and I highly doubt any of us have recipe, because it was likely done from memory.

I decided I was going to try to make this one gluten free. Although it contains lemon juice, the baked bread has no lemon taste. {There’s a non-gluten free modification below}

Since it’s gluten free, I would highly suggest wrapping each bread in plastic wrap and putting them in the refrigerator. If you don’t, they will only last a day, or two, especially in the warmer months. I made these on a Sunday, wrapped them and refrigerated them, and they lasted the week. I happen to like the way they taste cold, but on days where I wanted them warm, I would take them out ahead of time.

They made a great breakfast on the train into work, and a good afternoon snack.

Mini Banana Nut Breads
by Michelle Maskaly, The Adirondack Chick

2 eggs
1/2 cup vegetable oil
1 teaspoon lemon juice (natural strength from a bottle)
3 medium ripe bananas (mushed)
2 cups Bob’s Red Mill Gluten Free Baking Flour
1/2 teaspoon Bob’s Red Mill Xanthan Gum
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped cashews

Note: If you want to make this non-gluten free, substitute the two cups gluten free baking flour with two cups regular flour, and omit the xanthan gum.

Preheat oven to 350 degrees.

In a large bowl, coming the flour, xanthan gum, sugar, salt and baking soda, and set aside.

Combine the eggs and vegetable oil in your mixer and beat for about a minute, or until it becomes frothy. Add the lemon juice and continue to beat well.  

Using a fork, mush the bananas so there are no lumps in them and add the mixture. Beat for about 1-2 minutes, or until you have a mostly smooth consistency.

Add about half the flour mixture to the bananas and beat until it’s mostly combined. (Be careful not to over beat the mix) Add the remaining mixture while scrapping the sides of the bowl to make sure everything is combined. Fold in the cashews.

The batter should be almost elastically looking. (It almost reminds me of a dough-like consistency) Spoon the batter into a petite loaf pan. Cook for 45-55 minutes or until the top is golden and a toothpick comes out clean. 

Let cool on a wire rack. I found that when I take gluten-free baked goods out of the pan they tend to collapse a little sometimes. So, I let these cool in the pan and then used a spatula to loosen them around the sides and bottom to take them out. It was the first time any gluten-free baked good didn’t collapse in the center or “shrink.” 

Enjoy!

This recipe was shared on the following websites:
Under The Table and Dreaming
Lisa’s Gluten Free Advice and Healthy Living 
Somewhat Simple 
Mangoes and Chutney
Tidy Mom

4 thoughts on “Mini Banana Nut Breads {Gluten Free}

  1. I live my life without even knowing about banana bread !!!!!
    it looks great ! I am banana freak so I need to make one of these 🙂
    thanks a lot !

    btw cheers from the Lady Bloggers Sociaty

    xoxo

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