Preparation time: 10 minutes
Baking time: 35 to 40 minutes
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The smell of banana bread baking reminds me of home and family. It is certainly one of America’s favorite comfort foods, so it had to be in this book. I’ve been making it since I was a young bride, but always in the huge 5x9-inch loaves. Here’s a cute little loaf, just for two.
Makes 4 slices (one 3¼x5¾-inch loaf)
1. Place a rack in the lower third of the oven. Preheat the oven to 350°F. Generously grease a 3¼x5¾-inch nonstick loaf pan (gray, not black).
2. In a medium bowl or measuring cup, whisk together the egg, banana, and oil until smooth. In a small bowl, whisk together the flour blend, sugar, baking powder, xanthan gum, cinnamon, baking soda, and salt until well blended. With an electric mixer on low speed, gradually beat the flour mixture into the egg mixture just until blended. Stir the walnuts into the batter. Spread the batter evenly in the pan.
3. Bake until the top is nicely browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then remove the bread and cool on the rack for another 10 minutes. Use a serrated knife or an electric knife to cut into 4 slices. Serve slightly warm or at room temperature.
Per slice: 250 calories; 3g protein; 10g total fat; 1g fiber; 36g carbohydrates; 47mg cholesterol; 240mg sodium