I love bread. Plain and simple. Nothing is better than your first bite once the bread is removed from the oven, with the knife releasing the locked-in steam and the warm sweetness passing your lips.
Gluten-free grains have come a long way, and I have found many homemade gluten-free types of bread that will satisfy any carb craving. My most recent endeavor has been to find the right mix of ingredients to have a fresh-baked loaf (either for sandwiches or as a dessert type) that isn’t too dense. This magical blend of flour should include rice, potato and tapioca. I am still considering making my own ‘white bread’ mix, but to support my simplicity goal I have ventured to pre-made mixes. I love using Bob’s Red Mill products, but I noticed that their all-purpose flour has garbanzo bean flour which makes the bread too dense. This recipe will be using Arrowhead Mills Gluten Free All Purpose Flour which encompasses the three main grains of rice, potato, and tapioca.
Apple Butter Banana Walnut Bread
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder (aluminum free)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 slightly beaten eggs
- 3/4 cup white sugar
- 1/2 cup mashed banana (~2 small)
- 1/2 cup apple butter
- 1/4 cup oil
- Walnuts (optional or use any nut you prefer)
- Raisins (optional or use any dried fruit you prefer)
Step 1: Spray a 9 x 5 x 3 inch loaf pan with cooking spray or use grease and flour.
Step 2: In a large bowl combine flour, baking powder, cinnamom, baking soda, salt and nutmeg. Make a well in the center and set aside.
Step 3: In a medium bowl combine eggs, sugar, banana, apple butter, and oil.
Step 4: Add the egg mixture all at once to the flour mixture. Stire until moistened – the batter will be lumpy. Spoon mixture into pan.
Step 5: Bake at 350° for about 45 minutes or until toothpick is clean once inserted. Cool 10 minutes then remove from pan.