It’s a new year and similar to resolutions, I have some kitchen goals I want to tackle. Probably the main one is continuing my never ending learning of gluten free baking. The past year I gained some confidence in baking with a standard all purpose gluten free flour blend. I’ve had much success with using a GF flour blend in place of all purpose flour in recipes, so long as I weigh my ingredients. This year, I want to build on that confidence I gained and do more baking – sweet and savory – because I know and believe that gluten free baked goods is and can be delicious. Forget the store bought stuff because homemade is definitely better – even moreso when it comes to GF baked goods. Take for example this Banana Cinnamon Nut Bread. You’d never guess that this is GF with the soft, moist texture, studded with bananas, toasted walnuts and sweet cinnamon chips. It’s one of those breads that’s delicious as is or even better toasted with a pat of butter. Now who wouldn’t want to start off the morning with this or have a slice for an afternoon snack?!…
I’m definitely playing in the kitchen with more GF baked good recipes and I love that this particular bread was so easy to come together. The combination of sweet bananas, toasted walnuts and cinnamon chips swirled throughout really make for a special quick bread. I used leftover slices to make french toast one day and the bread also freezes beautifully!
Banana Cinnamon Nut Bread
recipe adapted from The Blonde Gourmand
- 1/2 cup chopped walnuts, lightly toasted
- 1 1/2 cups gluten free flour blend (220 grams)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 3 overripe bananas, mashed up
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon chips
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, whisk together the flour, xanthan gum, baking soda, cinnamon and salt; set aside.
- In a large mixing bowl, whisk the eggs with the sugar. Slowly add the oil in a steady stream while whisking.
- Add the bananas, and vanilla extract to the egg and oil mixture. Mix to combine.
- Slowly add the dry ingredients a half cup at a time to the wet ingredients in the bowl, stirring constantly to fully incorporate.
- Fold in the cinnamon chips and walnuts.
- Grease a loaf pan and slowly pour in the batter.
- Bake the bread in the preheated oven for about 55 minutes to an hour, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the loaf pan until safe to handle before removing from the pan and onto a wire rack to fully cool.
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