February 6, 2013
The Dusty Baker shares her recipe for a classic American snack - banana bread. This moist and delicious quick bread is a wheat-free snack that everyone will love. Whether you enjoy a slice for breakfast or a mid-day pick me up, you'll want to at least bake two loaves.
Ingredients:
1/2 cup shortening
1/2 cup unsalted butter at room temperature
1 1/2 cups very browned bananas, mushed up
1 tablespoon lemon juice
2 eggs
2 cups gluten-free flour (I used my cake blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup ground walnuts (optional)
Directions:
Preheat oven to 350°. Grease a loaf pan and set aside.
Combine the flour, baking powder and salt in a bowl and set aside.
Cream the shortening, butter and sugar together.
Add the banana, lemon and eggs and beat to incorporate.
Slowly add flour mixture and beat to incorporate.
Pour batter into prepared pan and press down with a spatula to flatten.
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