I have plenty of overripe bananas sitting on my counter that were not used up over the week, and I also have a bag of GF flour sitting in my pantry I’ll never use after I bought it once to try and tackle gluten free homemade pasta! I’ve had this recipe saved on my phone for a while, so I decided it was finally time to give it a try!
The baking took way longer than the recipe stated… probably a whole half hour longer with the last 10 minutes tented with aluminum foil. BUT the texture of this bread is so moist and perfect! Not an overcooked or dry edge anywhere. I also made a couple adjustments from the recipe:
-I didn’t have baking powder so instead I used 1/2 tsp extra of baking soda and 1/2 tsp cream of tartar.
-The gluten free flour I have is GF all purpose flour and not GF baking flour. Because of that, I also added in 2 tsp of Xantham Gum.
-I do not have applesauce so I put in 1/2 cup of coconut oil instead of 1/4 cup coconut oil 1/4 cup applesauce.
I was kind of winging it with the adjustments above, but everything seemed to work out great in the end!