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Gluten-Free Banana Bread by

I find that putting a fresh loaf in a plastic bag before it's fully cooled will give it the moist top so cherished in muffins. Yum!


3 Tablespoons Vegetable Oil
2/3 Cup Packed Brown Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 & 3/4 cup Bob's Red Mill All Purpose Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/8 Teaspoon Cardamom
1/8 Teaspoon Ginger
1 1/2 Cup Mashed Ripe Bananas
1/2 Cup Chopped Pecan Halves
1/2 cup Raisins (Unsulfured)


Preheat oven to 350F. Coat a 9" x 5" non stick pan (or two 5" x 2 1/2" pans) with cooking spray, set aside. Cream the oil, sugar, eggs and vanilla together. Mix together the flour, salt, baking powder, and spices. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins. Batter will be somewhat soft. Bake the 9" x 5" pan for 1 hour, bake the 5" x 1 1/2" pans for 45 minutes. Cool on wire rack before cutting.

Servings: 8

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