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Gluten-Free Banana Bread

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 2 hrs, 35 mins
Yield Makes 1 (9- x 5-inch) loaf
This recipe was inspired by one from musingsofahousewife.com. For best results, use a light-colored pan. Or, turn your dark pan into a shiny one by wrapping the outside of it with heavy-duty aluminum foil.

Ingredients

  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, very ripe bananas (about 4)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups brown rice flour
  • 1/2 cup sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup butter, melted
  • 1/2 cup chopped walnuts

How to Make It

  1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.

  2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.

  3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.

  4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).