Mini Banana Bread Loaves

Ever buy just a few too many bananas or you forget that you bought bananas and by the time you remember they have started turning to the dark side?  Well you're in luck, here's a gluten free banana bread recipe that is simple and delicious.


Recently, I've started baking in Pyrex mini fridgies instead of a large loaf pan because I can pop them out of the fridgie, into a Ziploc baggie and take along with me.  It's the perfect amount for a one person snack in the morning with your coffee or to tide you over in the afternoon.

As always tt of course starts with  the perfect piece of  Pyrex....

It's time for some Lovin' from the Junk in Da Trunk Oven 

Gluten Free Lightened Up Banana Bread

(recipe courtesy of Skinny Taste. com)

Ingredients:

    • 7 ripe medium bananas, mashed
    • 1/2 cup unsweetened apple sauce
    • 2-1/2 cups Bob's Red Mill gluten free flour (all purpose or brown rice)
    • 1-1/2 tsp baking soda
    • 1/2 tsp salt
    • 4 tbsp butter, softened
    • 1 cup light brown sugar (unpacked)
    • 4 large egg whites
    • 1 tsp vanilla extract
    • baking spray


Directions:

Preheat oven to 350°F. Spray two 8x5 inch nonstick loaf pans with baking spray.

In a medium bowl, combine the flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pans and bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes to bring it to room temperature before slicing.