Gluten-Free Banana Bread

The title says it all! Banana bread! I can remember my mom baking banana bread and zucchini bread quite a bit when I was still living at home. The smell of it baking in the oven takes me back to childhood, and really, I can't think of a better breakfast than a warm piece of banana bread. Fortunately for me, my husband loves to bake banana bread. But, after I stopped eating wheat, he felt guilty making it. He didn't want to make something that I couldn't enjoy, but he was nervous about gluten-free baking.

He watched me bake a few things gluten-free, and then one evening while I as at a meeting, he surprised me. I came home to freshly baked banana bread. At first, I felt sad because it looked so good and I assumed it was not something I would be able to eat. Imagine my surprise when he told me that it was gluten-free! An even bigger surprise was that it tasted so good I wouldn't have known it was gluten-free if he hadn't told me! He baked another loaf today, and I decided the recipe was good enough I would share with you.

***Gluten-Free Banana Bread
1 cup sugar
1/2 cup oil
2 eggs, beaten
1 tsp. baking soda
1 cup brown rice flour
1 cup white rice flour
3 ripe bananas, mashed
1 tsp. xanthan gum
pinch of salt
1 Tbsp. sour milk (2/3 Tbsp. milk, 1/3 Tbsp. vinegar)

Preheat oven to 350 degrees. Mix oil, sugar, and beaten eggs. Add flours, soda, salt and xanthan gum. Blend in bananas. Bake in large, greased loaf pan, or in round cans for about an hour, or until bread has turned deep brown in color.