Banana Nut Bread – with gluten free options below!
- One and a half cups wheat flour (unbleached)
- Three teaspoons baking powder
- Half teaspoon salt
- Half teaspoon nutmeg
- One teaspoon ginger
- One teaspoon cinnamon
- Three over-ripened bananas (equal to about two cups of mashed bananas)
- One-quarter cup cane sugar (unbleached)
- Half cup chopped walnuts
- Half cup dried chopped apricots (optional)
- Two tablespoons cornstarch
- Two tablespoons lemon juice
- Two tablespoons water
- One-quarter cup vegetable oil
- One-third cup unsalted butter melted
- Two eggs, or 2 tablespoons flax meal whisked well with 1/2 cup of water
- Preheat your stove to about 350 degrees.
- Oil a bread pan (medium size).
- Measure and chop the walnuts.
- Measure and blend all the dry ingredients (except the sugar).
- Add in your chopped nuts.
- Blend all the moist ingredients, including the sugar and banana. Use a food processor, blender stick, or blender. If these are all unavailable, just mash your bananas, whisk the rest of the wet ingredients, and then add in the dried chopped apricots (if you chose to include them).
- Add your wet ingredients to your dry ingredients and lightly mix it all with about five strokes.
- Evenly smooth your mixture into the oiled bread pan
- Bake in the center of the oven for about 45 minutes, until browned and firm to the touch.
- Shut off the oven and allow your bread to cool in the oven for five minutes, and then take it out to finish cooling.
For a Gluten-Free Version, substitute the wheat flour with:
- One cup rice flour
- One-third cup tapioca
- Two tablespoons corn starch
As a rule, you should allow the bread to cool for at least 30 minutes before slicing, but good luck fighting off the urge to dive in right away!