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<\/p>\nI know that I say a lot of recipes I try are like heaven or amazing, but seriously, I am a foodaholic! I happen to love quick breads, desserts and pumpkin, to name a few. I don’t like to toot my own horn, but, OH.MY.GOD. This banana bread that I made today was amazing! I used an old recipe that my Mom used to use, from the very, very old Betty Crocker cookbook and modified it a bit. Obviously, I made it GF. Then, I subbed buttermilk for the milk b\/c I had some that I had to use up and I love it in quick breads. The result was the moistest, most flavorful banana bread I have had since going GF.<\/p>\n
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Banana Nut Bread ~ Gluten-Free<\/strong> 2 1\/2 cups flour (I used Pamela’s Baking & Pancake Mix; if you use a flour mix without xanthan gum or guar gum, make sure to add at least 2 tsps. to this recipe) Heat over to 350*. Spray your bread pan (1 pan that is 9 x 5 x 3 inches or 2 that are 8.5 x 4.5 x 2.5) with PAM. Measure all ingredients into large mixer bowl; beat on medium speed for 1\/2 minutes, scraping sides constantly.<\/p>\n Pour into pan(s). Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. **I only needed to bake for 55 minutes. <\/em> Remove from pan immediately; cool thoroughly before slicing.<\/p>\n Perfect for breakfast, snack, dessert or with a cup of coffee. You could spread cream cheese or butter on your slice or for a nice dessert, mix up a glaze of powdered sugar & milk and pour thinly over the top.<\/p>\n
\n**Original recipe from Betty Crocker Cookbook, modified slightly by me<\/em><\/p>\n
\n1 cup sugar
\n3 1\/2 tsps. Baking Powder
\n1 tsp. salt
\n3 TBSP. canola oil
\n3\/4 cup low-fat buttermilk
\n1 egg
\n1 cup finely chopped nuts (I used walnuts)
\n2-3 medium very ripe bananas (about 1 cup)<\/p>\n<\/div>\n