Banana Nut Bread (wheatless) (dairy-free)

This is an old Betty Crocker recipe that I’ve converted.

3/4 C + 1/3 overfilled Cup of Oat flour

1 C of GF flour mixture (the rice, potato starch, tapioca mixture)

1/2 C granulated sugar

1/2 Cup pack brown sugar

3 1/2 t baking powder

1/2 t xantham gum

1 t salt

3 T vegetable oil

1/3 C milk (I bet vanilla almond milk will work VERY WELL)

2 eggs

1 C chopped nuts (Optional)


Heat oven to 325F. Grease bottom only of loaf pan, 9x5x3 inches or 2 loaf pans, 8.5×4.5×2.5 inches. Mix all ingredients; beat 30 seconds. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55-65 minutes. 8-inch loaves 55-60 minutes; cool slightly. Let sit for 20 minutes in the pan. Then loosen sides, remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.

This recipe freezes well. It says it will stay for a week in the fridge–it never lasts more than a day in my house!


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