Carol Fenster’s Banana Bread

Save your extra-ripe bananas and bake this easy quick bread in mini-loaves; eat one and freeze the others for a later time.  Banana bread is perfect for breakfast or a brunch buffet table. It is terrific slathered with peanut butter or chocolate hazelnut spread, It travels well and is a nice treat in a brown-bag lunch.

1 1/2 cups Carol’s Sorghum Flour Blend (see below)
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
2 large eggs, at room temperature
1/2 cup canola oil
1 cup mashed ripe bananas
1 teaspoon vanilla extract
1/2 cup chopped walnuts (or raisins or other chopped dried fruit)

[1] Preheat oven to 350ºF. Generously grease three 6×4-inch or one 8×4-inch nonstick loaf pan.

[2] In large mixing bowl, whisk together sorghum blend, sugar, cinnamon, xanthan gum, salt, baking powder, and baking soda.  In separate bowl, whisk together eggs, oil, banana, and vanilla until well blended. Add to flour mixture and beat with electric mixer on low speed until well blended. Stir in nuts. Divide batter evenly in pan(s).

[3] Bake small loaves for 40 to 45 minutes (55 to 60 minutes for large loaf) or until top is nicely browned and toothpick inserted into loaf center comes out clean. Remove from oven. Cool pan(s) on wire rack for 10 minutes. Remove bread from pan(s) and finish cooling on wire rack. Cut into 24 slices. Serves 12 (2 slices each).

Carol’s Sorghum Flour Blend

1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.