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Joanie Schwarz

Joanie Schwarz

 

 

 

 

 

 

 

 

 

 

 

We really liked this recipe because it uses Gluten-Free Bisquick Baking Mix…something we’d never heard of but think is super! Marissa Rosenberg submitted this recipe from her Gluten-Free Patisserie blog: Sugar&Spice. It reminds her of baking at her Nana’s house. She has included a vegan version that she makes for her friend and (wonderful) photographer, Joanie Schwarz.

2 1/4 cups gluten-free flour or Gluten-Free Bisquick Baking Mix
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon of cinnamon
1 1/2  cups  sugar
3 ripe bananas (the riper, the better), mashed
2 eggs, at room temperature*
1/4 lb.unsalted butter, at room temperature*
1/4 cup  low-fat sour cream*
1 teaspoon  gluten-free vanilla extract
1 1/2 cups milk chocolate chips  (Ghirardelli brand)*
1 cup chopped walnuts (optional)

mixture of cinnamon and turbinado sugar, for topping

*For the vegan version: substitute 3/4 cup of unsweetened apple sauce for the eggs, replace the butter with Earth Balance sticks (same amount – 1 stick), and omit the sour cream. Also, use dark chocolate chips instead of milk chocolate.

Pre-heat oven to 350 degrees. Butter and dust with gluten-free flour: 1 loaf pan or 4 mini loaf pans.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time and then mix in the vanilla. Add the mashed bananas and sour cream. Mix until combined.
In a separate bowl, combine the gluten-free flour (or GF Bisquick Mix), baking soda, kosher salt, and cinnamon. Add the chocolate chips and walnuts (optional), making sure they are coated with the flour mixture. Slowly add the gluten-free flour mixture to the egg mixture.
Pour mixture into the loaf pan(s) and bake for 45-50 minutes in the big loaf pan or 35-40 in the small loaf pans. Sprinkle the top with cinnamon-sugar mixture. Bake until the top is lightly browned and a toothpick can come out (almost) clean when inserted in the center.

Let the bread cool in the pan(s) for about 15 minutes, then remove and place on a wire cooling rack.
Serve warm or at room temperature.

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Gluten-Free Banana Bread was last modified: by

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