Jan’s Gluten Free Zucchini Banana Bread
3 1/2 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )
1 Tablespoon GF baking powder
1/4 Teaspoon Baking Soda
1 1/2 Cups Pure White granulated Sugar
3 Large Eggs beaten
1 Stick softened Salted Butter
2 Small Bananas sliced and mashed (about 3/4 cup when mashed)
3/4 Cup Peeled, finely chopped or shredded Zucchini
1 Cup chopped Pecans (optional)
1/2 Cup room temperature Sweet Buttermilk
1/2 Cup warm water (be sure it isn’t over 110*)
1/2 Cup packed Pure Brown Sugar
2 Teaspoons Dry Active Yeast
In large mixing bowl whisk together flour, baking powder, baking soda, and white sugar. Using mixer on high, blend together, flour mixture, beaten eggs, butter, mashed bananas, and zucchini. Cover and let set for about 15 minutes, while you prepare yeast mixture.
In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.
When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. If using pecans, fold them in now. Pour batter into a greased and floured (with GF flour) 5×10 inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted into the center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!
This recipe will make several muffins. Just bake at 325*F. for 25 – 30 minutes or until they are set in the center.