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 sour cream 1/2 cup walnuts, chopped
Preheat oven to 350°F. Lightly butter a loaf pan.
In a large bowl, combine gf flour, salt, baking soda and baking powder.
In a separate bowl, beat oil with sugar until lightened in color and texture. Gradually beat in eggs. On low speed beat in sour cream.
Add wet ingredients to dry ingredients and stir until well blended. Fold in bananas and walnuts.
Scrape batter into prepared loaf pan and spreading evenly. Bake 50-60 minutes or until a toothpick inserted into center comes out clean.
Allow cool in pan on a rack for 5-10 minutes before releasing it from 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.