- 1/3 cup Canola Oil
- 2/3 cup Brown Sugar, packed
- 2 large Eggs
- 1 tsp. Vanilla Extract
- 1 3/4 cups Gluten Free All Purpose Baking Flour
- 2 tsp. Baking Powder
- 1 1/4 tsp. Cinnamon
- 1 tsp. Xanthan Gum
- 1/2 tsp. Salt
- 1 1/2 cups mashed ripe Bananas
- 1/2 cup finely chopped Pecans or Walnuts
- 1/2 cup Raisins
Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour. Serves 10
One, I used a whip and a plastic spatula (scraper) for stirring rather than an elecric mixer. An electric mixer is generally not recommended for banana breads, and extra beating is not recommended for high altitude cooking (which I was doing, although I didn't pay any attention to that fact before I started).
Two, I puréed the walnuts in a coffee grinder (we don't have a cuisinart or blender at our little house because of space considerations, but may shortly get a small blender). The addition of puréed walnuts rather than chopped walnuts was a little like adding 1/2 cups extra flour with a minor or trace amount of extra oil.
Three, I didn't use any raisins.Four, after mixing everything together, I considered the high-altitude aspect of my baking situation. (It's usually better to consider this prior to beginning!) I looked up adjustments for cooking at 5000 feet (I'm at about 6500 feet), and, thinking that the batter was too thick and too dry, I made the following adjustments:
- I added two or three large dollops of applesause.
- I added one or two smaller dollops of sour cream.
- I then added a minor scattering of extra flour after wondering if the mixture was too moist.
- I added a little extra cinnamon for more flavor.
- I increased the cooking temperature by 25°F, and possibly could have decreased the cooking time but didn't.
- It would be normal to reduce the baking powder as part of the high-altitude cooking adjustment, but I didn't consider adjustments early enough to do that.
Sorry, no pictures - it's already gone!