A lot of gluten-free baked goods are dry and crumbly, but this one tastes like the real thing. I hope you try it!
Prep: 20 min. Bake: 45 min. + cooling Yield: 24 Servings
2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups mashed ripe bananas (4-5 medium & chop and freeze & defrost before)
1 cup sugar
1/2 cup (125 ml) unsweetened applesauce
1/3 cup (75 ml) canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° (175°) for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
1 slice equals 140 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fibre, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Picture Credit: http://supralimen.wordpress.com/2011/11/18/banana-doug-fishbon-30000-bananas/Seen here in its London incarnation, 30,000 Bananas sees Doug Fishbone give away tens of thousands of bananas in public spaces in the hope of bringing a questioning of capitalism and globalization to the attention of a public used to encountering products in supermarket’s more consumer-friendly dimensions.