SERVES:
makes two loaves
INGREDIENTS:
3 cups gluten free flour (see hints)
1/2 cup chopped walnuts
1/3 cup chopped dried cranberries
1 tsp baking soda
1 tsp ground cinnamon
2 cups mashed ripe bananas
4 large eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil (or other vegetable oil)
1/3 cup honey
1 tsp vanilla extract
PROCEDURE:
Preheat the oven to 350 degrees.
Lightly butter and dust with gluten free flour two 9 x 5-inch loaf pans.
Add 3 cups of gluten free flour to a large mixing bowl and add 1/2 cup chopped walnuts, 1/3 cup chopped dried cranberries, 1 tsp baking soda and 1 tsp ground cinnamon and mix to combine.
Then set that aside and use another bowl for the wet ingredients.
Add 2 cups of mashed ripe bananas to the bowl and add 4 large eggs, 1/2 cup unsweetened applesauce, add 1/3 cup canola oil and 1/3 cup honey, add 1 tsp of vanilla extract and whisk to combine.
Combine the wet mixture with the gluten free flour mixture until it's just combined and then divide that equally into the two prepared pans and place those onto the center rack of the 350 degree oven.
It's going to take about 50 minutes for the loaves to bake and it's a good idea to switch the pans from one side of the oven to the other about halfway through.
Use a toothpick to check them for doneness and then, after 10 minutes or so, carefully turn them out onto a cooling rack to cool down.
HINTS:
You can buy different types of gluten free flour in the health food section but the one used in this recipe is Bob's Red Mill Gluten Free All-Purpose Baking Flour which is a blend of potato starch, sorghum, tapioca, garbanzo and fava beans.