Mmm. Banana bread. Delicious, moist, how-the-heck-is-this-gluten-free banana bread. Do I have your attention yet?
And so my love affair with Pamela's Baking & Pancake Mix continues. I'm fully aware of the incredibly cheesy pun I'm about to make, but this shit is bananas. I have now used it in three different recipes and the results have been nothing short of perfection. I'm thinking I should buy stock in the company. But in the meantime, I'll keep strongly encouraging all of you to buy it—whether you're gluten-free or not.
A few weeks ago I had leftover, uneaten bananas that were quickly ripening to the point of inedibility. Being the brilliant baker I am, I figured I'd throw them in the freezer and use them in banana bread at a later date to be determined. Sunday was the day. Even though I was exhausted (and maybe kind of sort of hungover) after a fun-filled weekend I figured it wasn't anything homemade banana bread couldn't fix.
My new colleagues can attest to the fact that this banana bread was g-o-o-d good. They all kept saying, "I can't believe this is gluten-free! And it's so moist!" Mission accomplished. Enjoy.
Gluten-Free Banana Bread
1 & 3/4 cup Pamela's Baking & Pancake Mix
1/4 cup organic melted butter
1/2 cup almond milk
1/2 cup organic white sugar
1 organic egg
4-5 very ripe bananas
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chopped walnuts
Preheat oven to 350º. Mix ingredients together in a large bowl and blend together (I used an electric hand mixer). Fold in the walnuts. Gently scoop the batter into a pre-greased bread tin and leave enough room on the top for the batter to rise as it cooks.
Bake for 60 minutes or until golden brown, depending on how good your oven is. I think this actually baked in my oven for closer to 1 hour 15 minutes. Make sure to test with a knife or a toothpick to make sure it's cooked through. Cool and serve.