"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mom's Banana Bread GF Recipe

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This recipe for Mom's Banana Bread GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Saturday, December 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Nancy's GF flour blend (see Misc. section)
1 1/4 tsp. baking soda
3/4 tsp. xanthan gum
1 tsp. salt
1/2 c. shortening or lard
1 c. sugar
2 eggs
1 c. bananas, mashed (about 3 bananas, use very ripe - black ones)
1/2 c. buttermilk (or 1 T. vinegar + milk to make 1/2 c.)
1 c. pecans, coarsely chopped

Directions:
Directions:
Preheat oven to 350
With mixer cream shortening and sugar. Add eggs to creamed mixture one at a time and beat until fluffy. On wax paper, sift together flour, soda, gum, and salt. In three additions, add flour mixture, bananas, and buttermilk to creamed ingredients. Mix well after each addition. Add nuts and mix one last time. Bake 1 hour or until toothpick comes out clean. If needed, lightly tent with foil about 30 minutes into baking to keep from burning the top. After baking let it cool in the pan about 30 minutes then remove from the pan to continue to cool. Store tightly with plastic wrap in the refridgerator.

Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
This is Mom's recipe converted to gluten free. It is very moist and her secret is using very ripe black bananas. These are the ones that most people would throw away, but not Mom...she concocts something wonderful out of them. The 1 c. of pecans is only a suggestion...feel free to add more. I do.

 

 

 

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