I'm definitely playing in the kitchen with more GF baked good recipes and I love that this particular bread was so easy to come together. The combination of sweet bananas, toasted walnuts and cinnamon chips swirled throughout really make for a special quick bread. I used leftover slices to make french toast one day and the bread also freezes beautifully!
Cinnamon chips may not be available in your area so you can omit it... it just won't be as cinnamony. But here's the brand/package I used for reference:
recipe adapted from The Blonde Gourmand
- 1/2 cup chopped walnuts, lightly toasted
- 1 1/2 cups gluten free flour blend (220 grams)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 3 overripe bananas, mashed up
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon chips
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, whisk together the flour, xanthan gum, baking soda, cinnamon and salt; set aside.
- In a large mixing bowl, whisk the eggs with the sugar. Slowly add the oil in a steady stream while whisking.
- Add the bananas, and vanilla extract to the egg and oil mixture. Mix to combine.
- Slowly add the dry ingredients a half cup at a time to the wet ingredients in the bowl, stirring constantly to fully incorporate.
- Fold in the cinnamon chips and walnuts.
- Grease a loaf pan and slowly pour in the batter.
- Bake the bread in the preheated oven for about 55 minutes to an hour, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the loaf pan until safe to handle before removing from the pan and onto a wire rack to fully cool.