Gluten-Free Banana Bread

I had taken a standard banana bread recipe and converted it to gluten free and added my own twist. It turned out fabulous! Here's the recipe:

2 cups of Carol Kicinski's flour recipe***
1 cup of gluten-free rolled oats
1 tsp baking soda
1/4 teaspoon salt
1 tsp cinnamon
4 eggs
3-4 medium-sized ripe bananas
1 cup sugar
1 cup of unsweetened applesauce (be brave: try the chunky kind!)
1/3 cup sunflower oil
1 tsp vanilla extract
1/2 cup chopped pecans (optional)

Mix together the first 5 ingredients in a large bowl. In a separate bowl, mash the bananas, then add the remaining ingredients. Mix together the dry ingredients with the wet ingredients and mix until blended. Do not over mix.

Spray two loaf pans with cooking spray. Mix a tablespoon of sugar and a scant teaspoon of cinnamon together. Sprinkle on the prepared pans. Divide mixture between two loaf pans, or if you want a large loaf, you can use one--but you'll need to increase the time to bake. (You may need to cover the bread with foil if you need to increase the time so as not to burn the loaf.)

Bake at 350º for 45-55 minutes. Insert a toothpick in the center of the loaves. If it comes out clean it is done. Cool at least 10 minutes. Slowly remove the loaves and transfer to wire rack to cool. 

Tastes excellent toasted!

***Carol Kicinski's flour recipe
4 1/2 cups white rice flour
1 1/2 cups sweet glutinous rice flour (can find in the Asian section of grocery stores)
2 cups potato starch (not potato flour)
1 cup tapioca starch (also known as tapioca flour)
4 teaspoons xanthan gum