1-1/3 cup gf flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1/4 teaspoon baking powder 2/3 cup sugar 3 large eggs, lightly beaten 2 ripe bananas, mashed 1/4 cup canola or vegetable oil 1/4 cup Tofutti sour cream 1/2 cup walnuts, chopped
Preheat the oven to 350°F. Lightly butter a loaf pan.
In a large bowl, combine the gf flour, salt, baking soda and baking powder. In a separate bowl, beat the oil with the sugar until lightened in color and texture. Gradually beat in the eggs. On low speed beat in the Tofutti sour cream. Add wet ingredients to dry ingredients and stir until well blended. Fold in the bananas and walnuts. Scrape the batter into the prepared loaf pan and spread evenly. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan on a rack for 5-10 minutes before releasing it from the pan. Let cool on a rack completely before slicing.
Tofutti is the brand name for a sour cream made from soy. The company can be reached at (800) 956-6624.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.