Ingredients: 1/2 cup shortening,1/2 cup unsalted butter at room temperature,1/2 cup sugar (I used Sucanat – dried raw can juice),1 1/2 cups very browned bananas, mushed up,1 tablespoon lemon juice,2 eggs,2 cups gluten-free flour (I used my cake blend),1 tablespoon baking powder,1/2 teaspoon salt,1/2 cup ground walnuts (optional)
Instructions:
- Preheat oven to 35
- Grease a loaf pan and set aside.
- Combine the flour, baking powder and salt in a bowl and set aside.
- Cream the shortening, butter and sugar together.
- Add the banana, lemon and eggs and beat to incorporate.
- Slowly add flour mixture and beat to incorporate.
- If using nuts, toss them loosely on a cookie sheet and toast for about 4 minutes, checking every minute, until slightly brown. Toss them into batter and stir in.
- Pour batter into prepared pan and press down with a spatula to flatten.
- Bake for 75 90 minutes or until the top is brown and the bread gives a little to the touch.
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