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    Scott Adams

    Banana Nut Bread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.



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    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.

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    Wonderful & delicious! My non-gluten-free family members liked it too and couldn't believe it was gluten-free. The 2 loaves in my pans were done at 35 minutes and quite short, but they tasted fine. Next time I'll try just one loaf pan.

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    Excellent! As good as any banana nut bread with wheat flour. Just had it hot out of the oven. Really good! Next time will try to substitute for less sugar since it could be less sweet.

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    I've used this recipe frequently and the results are excellent. It is easy to follow and tastes great!

    The Banana Nut Bread (Gluten-Free) posted by Scott Adams was one of the nicest surprises ever! During Christmas, 2011, I baked it for one daughter that requires gluten-free foods and all TEN of us loved it. I can't say enough good things about it.

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    The recipe I'm viewing sounds great, can you advise me if I can add tofu to it. If so what part of the recipe would I remove to replace with this?

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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