GF Banana Bread

By merehodge

This recipe works particularly well, even when used in small loaf pans or muffins.
It produces a dense, moist and very flavorful bread which is never crumbly. The
addition of berries like cranberries or blueberries, while not necessary, provides
extra flavor to suit the season. Flaxseed meal adds extra protein, fiber, Omega 3
fatty acids and stability in the structure of the bread.

Ingredients

• 1/2 cup butter or dairy-free alternative
• 1 cup granulated cane sugar
• 2 eggs
• 1 1/2 cups Jules Gluten Free™ All Purpose Flour
• 3 Tbs. flaxseed meal (optional)
• 1 tsp. baking soda
• 2 tsp. gluten-free baking powder
• dash of salt
• 1/2 cup sour cream (or non-dairy substitute like soy sour cream)
• 1 tsp. gluten-free vanilla
• 1 cup mashed, ripe banana (approximately 2 bananas)
• 1/2 cup chopped pecans (optional)
• 1/2 cup berries (optional)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350° F (static) or 325° F (convection).
Oil 1 loaf pan or 4 small loaf pans or approximately 16 muffin tins.
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and
beat well.
Mix in sour cream and bananas until well blended.
In a separate bowl, whisk together all the dry ingredients then add gradually into the wet
mixture until thoroughly mixed. Lastly, gently stir in any berries, if using.
Spoon batter into prepared pans or muffin tins. Bake for approximately 1 hour for 1 loaf; 35-
45 minutes if using smaller pans; or approximately 30 minutes for muffins. Test with a cake
tester to ensure the bread is done before removing from the oven to cool.