Photo: Oxmoor House
Hands-on Time
11 Mins
Total Time
2 Hours 26 Mins
Yield
Serves 14 (serving size: 1 slice)

This gluten-free quick bread features a harmonious blend of bananas and walnuts wrapped in the sweetness of pure maple syrup. It makes an easy breakfast treat or an after-school snack.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.

Step 3

Place banana and next 6 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth.

Step 4

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Gluten-Free Baking

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