Makes 1 loaf. Difficulty
1-1/3 cup gf flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1/4 teaspoon baking powder 4 Tablespoons unsalted butter 2/3 cup sugar 3 large eggs, lightly beaten 1 cup ripe banana, mashed 2 Tablespoons canola oil 1/4 cup sour cream 1/2 cup walnuts
Preheat oven to 350°F.
Lightly butter a loaf pan.
Place a dry skillet over medium heat. Add walnuts and toast, shaking pan periodically until walnuts are slightly browned and fragrant, about 5 minutes. Let cool then coarsely chop.
In a large bowl, combine gf flour, salt, baking soda and baking powder.
In a separate bowl, beat butter with sugar until lightened in color and texture. Gradually beat in eggs. On low speed beat in oil and sour cream. Fold in bananas and walnuts.
Scrape batter into prepared loaf pan and spread evenly.
Bake at 350°F for 50-60 minutes or until a toothpick inserted into center comes out clean. Let cool in pan on a rack for 5-10 minutes before removing it from pan. Let cool on a rack completely before slicing.
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.