Gluten Free Banana Blueberry Bread

banana-bread1 This is a really light, moist quick bread that is gluten and dairy free.  There’s a lot of  options to help you with gluten free baking in most health shops.  In Coming Home To Cook I have my favorite gluten free flour recipe which is a combination of white rice flour, potato flour, soy flour and tapioca flour.  For this bread I decided to buy a gf bread flour mix. It is a combination of these flours: garbanzo bean, potato, tapioca, white sorghum and fava bean. So if you don’t want to have a lot of ingredients hanging around, buy a bag  that is already mixed.  I simply substituted the gf flour mix for the traditional white and whole wheat in my favorite recipe.  Some recipes and packages tell you that you need xanthum gum, which is a stabilizer used in place of  gluten, but this bread came out perfect without it. Here’s how:                            Preheat oven to 325. Oil a large bread tin.

Blend 1/2 cup soy margarine or 1/2 cup canola oil  with 1/2 cup white sugar. Beat in 2 eggs, 3 large very ripe bananas, 1 tsp. vanilla extract. In another bowl blend 2 cups of gluten free bread mix with 1 tsp. baking soda and 1/2 tsp. salt.    Mix wet and dry ingredients together. Add 1 cup of fresh blueberries, blending well. Pour into the bread pan, top with chopped pecans. Bake for 45 minutes or until a tester comes out clean. Cool on a wire rack, and remove from pan.     Enjoy!

Helpful hint: Freeze overripe (black) bananas. When ready to use, defrost, peel, drain juices and use in recipe.