Makes a super moist banana bread that tastes great warm or cold. You may want to make two of these so you can have enough for banana bread french toast in the morning. Amazing!
This is a reblog of a recipe we published early on when we had hardly any followers. It’s one of our favorites and we thought we’d post it again for our new readers. To those of you have been following since those early days, we’d like to say first of all, THANKS SO MUCH, and second of all, apologies for filling up your blog roll.
What you’ll need:
½ cup Miracle Whip
3 ripe bananas, mashed
¼ cup coconut flour
3/4 cup rice flour
¼ cup four flour blend or other all purpose flour mix
TIP: Or you can use a full cup of rice flour and omit the all purpose. It’s here really just to lighten the blend a bit.
1 teaspoon xanthan gum
1 cup sugar
½ cup chopped nuts or chocolate chips (optional)
1 teaspoon gluten free baking soda
1 teaspoon salt
What you’ll do:
Heat oven to 350 degrees and lightly grease your loaf pan.
Combine miracle whip, egg and mashed banana in large bowl.
In smaller bowl, sift together flours, xanthan gum, sugar, baking soda and salt. Add to banana mixture and stir until blended. Add nuts and chocolate and stir lightly.
Pour into your loaf pan and bake 60-70 minutes or until a toothpick pierced into the middle of the loaf comes out clean.Let sit at least ten minutes before slicing.
TIP: Placing a pan of water in the oven will help keep your loaf moist.
Like this? You might also want to try our recipes for
Photo credit gf and me 2013