You will need:
3-5 ripe bananas (about 2 cups)
2 cups of gluten free flour (Jules Gluten Free)
2 eggs
1/2 cup sugar
1/2 stick (4 oz.) melted butter
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract (McCormick)
1 tsp baking soda
1/2 tsp salt
Directions:
Preheat oven to 350 degrees. Mash bananas in a large mixing bowl, add wet ingredients and mix well. Add the dry ingredients and mix in mixer or by hand until flour is throughly blended into mixture. Spray cooking-ware with non-stick spray or grease with additional butter. Bake for 40 minutes (depending on size of container) at 350 degrees.
I used a 9x13 Corningware container and covered it with aluminum foil.
This was my first time using Jules Gluten Free All Purpose Flour, and I highly recommend it. In the past I have used Bob's Red Mill Gluten Free All Purpose Baking Flour with this recipe; while the banana bread was good, I found it had a slightly "off" taste, which definitely came from the flour. (I was the only one who noticed this, but I have a very sensitive palate.) This version, with Jules GF Flour, came out very moist and tasty!
I looked at a number of recipes before I came up with this one. Some call for more or less flour, sugar and/or eggs, but I derived most of my inspiration from Jo-Lynne Shane's "Best Ever Gluten Free Banana Bread."
*If you think your bananas may be too ripe, check them before you toss them. Ours looked a bit (a lot) worse for wear, but were still good on the inside.
Let us know if you have tried this recipe or a similar one!
