From Scarborough Fair Bed and Breakfast
You can find wonderful gluten free flours in the “special diet” section of many grocery stores. Xanthan Gum may be a little more difficult to find, but is usually obtained in a health or whole foods stores. Just a tiny amount helps to create the lighter texture needed for breads and other pastries. This recipe was adapted from one found on Bob’s Mill Gluten Free All Purpose Flour package.
1/3 cup canola oil
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose gluten free baking flour
2 teaspoons baking powder
1 1/4 teaspoon Cinnamon
1/2 teaspoon cardamom (nutmeg also works well)
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed ripe banana (approximately 4, depending on size)
1/2 cup fresh blueberries, washed and drained well
1/2 cup finely chopped pecans or walnuts
Preheat oven to 350°F.
Grease a 9 x 5 inch non-stick loaf pan. For smaller loaves, use three 5 x 3 inch loaf pans. Cream together oil, sugar, eggs and vanilla in a large bowl, an electric mixer works best. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth, Stir in nuts and raisins or blueberries. Transfer to pan(s).
Bake the larger loaf for 60 minutes, smaller loaves for 45 minutes, or until a toothpick inserted into loaf comes out clean.