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Banana Nut Bread #2 (Gluten-Free)
http://www.celiac.com/articles/445/1/Banana-Nut-Bread-2-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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Karen Sirois. Heat oven to 350F and grease a 9x5x3 inch loaf pan.

This recipe comes to us from Karen Sirois.

Heat oven to 350F and grease a 9x5x3 inch loaf pan.

Mix thoroughly:

  • ¾ cup sugar
  • 2 tablespoons soft shortening
  • 1 egg

Stir in:

  • ¾ cup milk
  • 1 cup mashed overripe bananas

Stir in: (heres where it gets personal)

  • 2¼ to 2½ cups brown rice flour (I started with 2 and ¼,
    added a little more till the consistency looked right to me)
  • 2 tablespoons of xanthan gum
  • 3 and ½ teaspoons baking powder
  • 1 teaspoon salt

When you have the consistency looking right to you, add ¾ to 1 cup chopped nuts. Bake about 60 minutes (I started checking mine at 50 minutes...when a toothpick stuck into the center comes out clean its done). As with all rice flour baked goods, it slices a lot cleaner when its cooled.