Eating In: Gluten-Free Banana Nut Bread

Banana bread is just an all time favorite of mine. My mom always made it growing up, and gave it away at Christmas time. I have so many memories of watching my mom smash the bananas with the sugar and thinking how much fun it looked! I recently emailed my mom asking for the recipe she uses so I could convert it to gluten-free. We were going on vacation to Hilton Head in a couple of days and I wanted to make something gluten-free to snack on and have available for breakfast in case our hotel didn't serve anything I could eat. Here is a picture of us from our recent trip. 

Brian (beloved boyfriend), Me, and Mom

It came out darker than the non-gluten free loaf I was used to, but it was super moist  delicious and favored by all types of eaters!

Banana Nut Bread

Ingredients: 

2/3 cups of margarine
1 1/2 cups of sugar
2 eggs
1 cup of brown rice flour
5 TBSP of arrowroot powder
3 TBSP of tapioca starch
3/4 TSP of xantham gum (do not leave this out!!)
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of vanilla
4 tablespoons of milk
3 very ripe mashed bananas
1 cup of chopped walnuts


Directions: 

1. Cream the butter and sugar together.  

2. When fluffy, add eggs and blend.

3. Sift the flour arrowroot powder, tapioca starch, xantham gum, baking powder and salt.  

4. Add the flour mixture to the creamed butter, sugar and eggs.  Alternate adding the flour and the
milk......a little flour, then a tablespoon of milk, then a little flour,
etc.  Mix all together as you add.  

5. Add the bananas and nuts  

6. And finally the vanilla.  

Cook on 350 for 45 minutes to an hour.