How to Bake Gluten-free Raspberry Banana Bread

Raspberries are in season! Use fresh raspberries for a tart, tasty taste in this bread. If you don't have fresh raspberries, you can also use frozen ones (do not thaw them). I have made the recipe using gluten free flours, and it tastes delicious! I make the flour mix ahead of time in bulk, as it is a very versatile mix that can be used in many recipes. This bread has a nice crunchy outer layer and a soft inside. Yum!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 3/4 cup Featherlight flour mix
• 1 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 eggs
• 2-3 very ripe bananas
• 1/2 cup oil
• 1/3 cup water
• 1 cup raspberries
• 1/2 cup walnuts

1. Preheat oven to 350 degrees. Coat 2 loaf pans with non-stick spray.

2. In the bowl of your mixer, combine eggs, bananas, oil, and water. Beat until smooth

3. Add in dry ingredients (featherlight flour mix, sugar, baking soda, salt, cinnamon, and nutmeg). Mix until moist.

4. Fold in the raspberries and walnuts. Pour into greased pans and bake 55-65 minutes. Bread is done when a tester is put into the middle and comes out clean.

Tips & Warnings

• Gluten free featherlight mix from Bette Hagman:
• 1 part rice flour, 1 part tapioca flour, 1 part cornstarch, and 1 teaspoon per cup of Potato flour.
• I make this mix in bulk and replace it in recipes cup-for-cup