Here is another great recipe from Carol Fenster’s “100 Best Gluten-Free Recipes.” This cookbook truly does have some of the best gluten-free recipes I have tried and a lot of good information, as well.
The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. I ended up with a very moist and delicious quick bread that disappeared fast!
- 2 large eggs, at room temperature
- 3/4 cup sugar
- 2 small, very ripe bananas, mashed
- 1 cup shredded zucchini
- 1/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Carol’s sorghum blend
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 2 tablespoons chia seeds
Place rack in middle of oven. Preheat to 350ºF.
Generously grease a nonstick loaf pan. I used olive oil cooking spray.
Beat eggs in medium mixing bowl with electric mixer for 30 seconds. Add sugar and beat until blended. Add mashed banana, zucchini, oil and vanilla. Beat until smooth.
Combine the dry ingredients in a separate bowl. Gradually add the mixture to the liquid ingredients, beating on low speed until thoroughly blended and batter thickens. Stir in walnuts or other optional ingredients, if desired. (I added walnuts.)
Spread evenly in the prepared pan.
Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack. Slice and serve!
I don’t always bark at MIDNIGHT – but when I do, it’s for no reason.