GLUTEN FREE BANANA BREAD WITH ALMONDS, http://www.jamesdotter.com
What does avoiding a pile of ripening bananas get you at the end of the week? Well, if no one eats them, it gets you a pile of mushy, gushy bananas whose last chance for salvation is a perfectly warm loaf of banana-nut bread.
This recipe, adapted from Smitten Kitchen, is so delicious & easy! The bread comes out so perfectly moist – no one will know it is sans gluten.
Gluten Free Banana Bread with Almonds
- 3 to 4 ripe bananas, smashed
- 1/3 cup melted unsalted butter
- 3/4 cup light brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon bourbon (I used Jack Daniels)
- 1 teaspoon baking soda
- Pinch of sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of ground cloves
- 1 1/2 cups Pamela’s Pancake & Baking Mix (gluten free)
- 3/4 cup of almonds, roughly chopped (optional)
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, vanilla and bourbon, then the spices. Add baking soda and sea salt – continue to mix.
Add Pamela’s Pancake & Baking Mix.
Fold in almonds.
Pour mixture into a buttered 9×13 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean.
Cool, slice, serve.
