Here's another use up what you didn't eat recipe. We had 2 very sad looking bananas in our fruit bowl, so I decided to try to convert a recipe. It's a pre-Celiac favorite recipe straight from my grandma. I've made it gluten free and also a little healthier (I replaced the oil with unsweetened applesauce). It actually turned out even better than I remember. Both kids are enjoying slices at the moment!
Gluten Free Banana Bread
1 cup ripe bananas, mashed (2-3 bananas, whatever you have)
1/2 cup sugar
1/2 cup brown sugar
3/4 cup sorghum flour
1/2 cup rice flour
1/4 cup sweet rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsweetened applesauce
2 eggs
1/2 cup pecans (chopped)
Put bananas and sugar in bowl of the mixer, mix together. Add the flours, xanthan gum, baking powder, baking soda and salt and mix well.
Add the applesauce and eggs and beat again.
Fold in the pecans and pour batter into a greased and lightly floured bread pan. Bake at 350 degrees for 50-60 minutes until browned and pulling away from the edge of the pan.
