As more and more of us are going gluten-free,
I thought that I'd share this easy, yet delicious recipe with you.
2 cups gluten-free all-purpose baking
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
In a large bowl, combine the flour, baking
soda and salt. In a small bowl, whisk the eggs, bananas, sugar,
applesauce, oil and vanilla. Stir into dry ingredients just until
Transfer to two 8-in. x 4-in. loaf pans
coated with cooking spray. Sprinkle with walnuts. Bake at 350°
for 45-55 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes before removing from pans to
wire racks. Yield: 2 loaves (12 slices each).
1 slice equals 140 calories, 6 g fat (1
g saturated fat), 35 mg cholesterol, 89 mg sodium, 21 g carbohydrate,
2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Look for plump bananas
that are evenly yellow-colored. Green bananas are under-ripe, while
a flecking of brown flecks indicates ripeness. If bananas are too
green, place in a paper bag until ripe. Adding an apple to the bag
will speed the process. Store ripe bananas at room temperature.
To prevent bruises, a banana hook or hanger is a great inexpensive
investment. For longer storage, you can place ripe bananas in a
tightly sealed plastic bag and refrigerate. The peel will become
brown but the flesh will remain unchanged. One pound of bananas
equals about 3 medium or 1-1/3 cups mashed.