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Banana Nut Bread (Gluten-Free)
http://www.celiac.com/articles/444/1/Banana-Nut-Bread-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press wh

The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.

1 cup mashed ripe bananas
¼ cup chopped nuts
¾ cup sugar
¾ teaspoon gluten-free baking powder
1 teaspoon gluten-free vanilla
½ teaspoon baking soda
2 eggs
¼ teaspoon salt
1-¼ cups rice flour
¼ cup vegetable oil

Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.

Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.

This recipe came from the first TCCSSG cookbook, page 16.