Gluten-free Banana Macadamia Nut Bread

A few months ago, Big Papa ventured into gluten-free land. He did not go willingly –it took a number of years, at least seven trips to the emergency room (he has a rare allergic reaction to a combination of wheat and exertion which can result in anaphylaxis), and some clever insistence on the part of his wife (me) to convince him to at least give it a try.

After his last ER trip, I decided it was time to experiment with gluten-free products, starting with cereal, bread and pasta. My own memories of gluten-free forays (friends who couldn’t eat wheat) did not leave a pleasant taste in my mouth. I remember rice pastas that were gummy and mealy textured, and dry, flavorless bread.

I brought home several boxes of granola cereals, four different sliced breads, a package of dried pasta and fresh Manini’s gluten-free pasta.  Big Papa found several cereal options; that was an easy switch. Udi’s bread and bagels are great for sandwiches and snacks, and Udi’s thin pizza crusts are now a “regular” item in our dinner rotation.

We both gave the dry pasta a “meh” rating (though gluten-free pasta made from quinoa flour was the tastiest). Then we tried Maninis fresh pasta. Wow! I actually made a pasta dish, using Maninis Gluten Free Lemon-Thyme Linguini and did not tell Big Papa it was gluten-free. He couldn’t tell the difference and neither could I. Thanks must be given to the Pacific Northwest because we are blessed to live in a place where we have so many gluten-free options (and the only place Maninis fresh past is sold).

So when I discovered Maninis Multiuso Multi-purpose flour at PCC (which you can buy online!), my culinary light bulb flashed on, and along with it the answer for the five overripe bananas on our counter: Gluten-free Banana Bread. I searched recipes on the internet, found one that looked good, and tweaked it a bit to make it mine. The tweaking involved swapping out pedestrian walnuts for creamy, rich Hawaiian Macadamia Nuts (a souvenir from a trip to Hawaii).

Wow again! Gluten-free banana bread made with Maninis flour was moist and delicious, really delicious. If someone put a blindfold on me, gave me one slice of wheat-based banana bread and one slice of this gluten-free banana bread, I would be hard-pressed to know which was which.

Gluten-free cooking is new to me, but after my inaugural baking success, I’d say there’s a strong likelihood there will be more to come.  Make this recipe and I promise you’ll find it hard not to eat the entire loaf!

Take the road less traveled,

Beth

Gluten-free Banana Macadamia Bread

Prep: 20 min. Bake: 45 min. (plus cooling time)

Yield: Two loaves

Ingredients

• 2 cups Maninis Multiuso Multipurpose Flour Mix (or any other gluten-free all-purpose baking flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 eggs
• 2 cups mashed ripe bananas (4-5 medium)
• 1 cup sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped Macadamia nuts (any nut: walnuts, hazelnuts, almonds, etc. could be substituted here, or no nuts at all if that’s how you roll)

Directions

1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray (or rubbed with some oil). Sprinkle with Macadamia nuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean (found it was moist and needed more time, but check at 45 minutes and then cook for 10 minute increments).
3. Cool for 10 minutes before removing from pans to wire racks.

 

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