When the mood for baking strikes I pull out my Martha Stewart Baking Handbook. Nobody does it like Martha can. However, I always try to substitute a healthy “something” or two when using her recipes. I love to experiment and this time I totally got it right!
This Gluten Free Banana Nut Bread recipe is based on Martha’s recipe in her Baking Handbook. I’ve made her actual recipe before and it’s amazing so if you aren’t interested in the SunshineFIT version, go for it! But I promise you won’t be disappointed! I also used Coconut oil for the vegetable oil, added a 4th banana, and added cinnamon.
The SunshineFIT version of the Recipe:
3 cups of Gluten Free flour (I sued Cup 4 Cup by Thomas Keller)
1 teaspoon on baking soda
3/4 teaspoon of salt
3 large eggs
2 cups of sugar
1 and 1/3 cups of Coconut Oil
2 teaspoons of vanilla extract
4 ripe bananas
1 cup of chopped walnuts
1 cup of low-fat buttermilk (regular recipe calls for full fat and only 1.2 cup, I found you need extra with the gluten-free flour. Add it slowly and see how it goes.)
1 tablespoon of cinnamon
1. Preheat oven to 350 degrees. Coat 2 loaf pans with coconut oil.
2. In large bowl combine flour, baking soda, and salt.
3. In mixing bowl (use electric mixer) beat the sugar, eggs, and coconut oil until combined.
4. Add flour mixture to sugar/egg/oil mixture and combine.
5. Add the bananas, vanilla, cinnamon, and buttermilk. Dough should be thick but should still be able to come off spoon or mixer paddle easily.
6. Divide batter between loaf pans. I sprinkled oats I had on hand right on time to make it pretty. You could save some walnuts and do those instead!
7. Bake 60- 65 minutes. Rotate half way through.
In Health and With Grace,