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Loaf Cooked to Perfection!

After being gone for 10 days, I had these very sorry black bananas staring at me. Out of guilt for not wanting to waste them, I decided it was time to make banana bread. Then, I remember all my squash I roasted and froze in the freezer. I took it out to thaw, and decided to add it. These always come out amazing every time!! No one even knows they’re GF or DF for that matter.

There are TWO secrets to gluten-free cooking:

  1. Weigh your flour!! I like to use the conversion chart to convert regular recipes to those gluten-free.
  2. Always add extra moist ingredients to breads, whether it be more bananas or (cooked) winter squash or applesauce. It gives it the moisture that’s often lacking in gluten-free baking.

Gluten-Free and Dairy-Free Banana Squash Bread

(this recipe can also make muffins as well)

adapted from Better Homes and Gardens New Cook Book 1996’s Banana Bread Recipe

Serving Size: 3 small loaf pans or 1 8x4x2-inch loaf pan

Preheat Oven to 350*F

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Finished Loaf

Ingredients:

  • about 1 1/4 gluten-free flour blend = 187.5 grams
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 egg (at room temperature)
  • 4 brown to black bananas (or about 1 cup. You can’t go wrong if you throw in more.)
  • 1 cup of roasted squash or pumpkin
  • 1/2 – 3/4 cup sugar (with super ripe bananas, I find that 1/2 cup is perfect)
  • 1/4 cup cooking oil
  • 1 tsp vanilla *optional* – use Frontier Vanilla Flavor which has no alcohol
  • 1/4 cup of chocolate chips (Enjoy Life are free of top 8 allergens) or nuts *optional*

Directions:

  1. Preheat oven to 350*F
  2. Put parchment paper in the inside of the loaf or grease the loaf. If using muffin tins, grease the muffin tins or use muffin cups.

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    Combined Dry Ingredients

  3. In a medium mixing bowl combine and mix together
    all the dry ingredients:

    • GF flour blend
    • baking powder (GF)
    • baking soda
    • cinnamon
    • salt
  4. In another bowl, combine and whisk until blended:
    • egg
    • bananas
    • squash, pumpkin
    • sugar
    • cooking oil (I use safflower, because I prefer non-genetically modified oils).
    • vanilla
  5. Add moist mixture to the dry one and stir until just moistened and blended. Batter should be lumpy.
  6. Fold in optional ingredients.
  7. Divide batter equally among loaves and bake at 350*F for about 45 minutes or until a toothpick comes out clean from the center. If using different sized pans, then see note at bottom of recipe.*

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    Bread Divided Between 3 Loaves

  8. Cool and eat. Store in refrigerator in airtight container.

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    3 Loaves Ready to Eat!

* Pan Size Baking Time

One 9x5x3-inch loaf pan 1-1 1/4 hours
One 8x4x2-inch loaf pan 50-60 minutes
Two 7 1/2 x 3 1/2 x 2-inch loaf pan 40-45 minutes
Six 4 1/2 x 2 1/2 x 1 1/2-inch loaf pan 30-35 minutes
Twelve 2 1/2-inch muffin cups 15-20 minutes

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