Gluten-free banana bread
Makes 1 loaf
| Butter (for the pan) | |
| 1 | cup soy flour |
| 1/2 | cup potato starch |
| 1/4 | cup rice flour |
| 1/2 | teaspoon xanthan gum |
| 1 | teaspoon baking soda |
| 1 1/4 | teaspoons cream of tartar |
| 1/2 | teaspoon salt |
| 1/3 | cup butter, at room temperature |
| 2/3 | cup sugar |
| 2 | eggs, well beaten |
| 1 | cup mashed ripe banana (about 3 bananas) |
| 1/2 | chopped walnuts (optional) |
2. In a medium bowl, whisk together the soy flour, potato starch, and rice flour with the xanthan gum,Notes: baking soda, cream of tartar, and salt.
3. In an electric mixer, cream the butter. Gradually add the sugar, beating until light and fluffy. Beat in the eggs.
4. With the mixer set on its lowest speed, beat in the dry ingredients alternately with the mashed banana, beating each addition until smooth. Beat in the nuts, if using.
5. Transfer the batter to the prepared pan and smooth the top. Bake the bread for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
6. Let the cake cool on a rack for 20 minutes, then turn it out to cool completely.
Adapted from''The Gluten-Free Gourmet" 