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Crawford Design

Banana Bread – Gluten Free

Ingredients

• Vegetable shortening, for pan
• White rice flour, for pan

Wet Ingredients

• 1 cup granulated sugar
• 1 1/3 cups very ripe mashed bananas
• 1/2 (1 stick) butter, softened
• 2 large eggs

Dry Ingredients

• 1 2/3 cups white rice flour
• 1/3 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum

Directions

1. Preheat oven to 350°. Grease and rice flour a 9x5-inch loaf pan. In a small bowl, mix together sugar and mashed bananas. Allow to sit for 15 minutes.
2. In a separate small bowl, whisk together dry ingredients.
3. In a large bowl, cream butter until light and fluffy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add eggs, 1 at a time, mixing well between each addition. Add half of the dry ingredients. Bend until smooth. (Use medium speed on a handheld mixer or medium-low on a stand mixer.) Add banana-sugar mixture. Stir until well incorporated. Add remaining dry ingredients. Blend batter until smooth.
4. Pour batter into prepared loaf pan. Bake for 50 to 60 minutes, or until a tester inserted in the center of the cakes come our clean.
5. Place pan on a wire rack to cool, 5 minutes. Remove loaf from pan and place on rack to cool completely.

Source: Easy Gluten-Free Baking: - 2008, Page 52.