Gluten-Free Banana Bread ( Low Glycemic Option Listed )

"Calling all banana bread lovers! This gluten-free version is just as delicious (if not more so!) and perfect for those with dietary restrictions or simply looking for a lighter option."

Ingredients:

• Petley Grain White Cake Mix (16 oz.)
• 1 teaspoon of cinnamon
• 2 tablespoons of oil
• 3 small ripe bananas or 2 large, mashed
• 3 eggs
• 1 cup of chopped walnuts or pecans

Baking Instructions:

1. Gather Ingredients: Make sure you have all the necessary ingredients ready before you begin.
2. Combine Ingredients: Place all the ingredients in a bowl.
3. Mix: Blend the ingredients together using a hand whisk or an electric mixer.
4. Prepare Pan: Grease an 8 1/2 by 4 1/2 inch loaf pan thoroughly.
5. Pour Batter: Carefully pour the batter into the prepared loaf pan.
6. Preheat Oven: Preheat your oven to 350°F (175°C).
7. Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 10 minutes.
8. Cool: Once baking is complete, carefully remove the loaf pan from the oven and let it cool on a wire rack for at least 1 hour. This allows the bread to set and prevents it from becoming soggy.

• Blending can be done with a spoon, hand whisk, or an electric mixer as mentioned in the original instructions. This step likely refers to mixing the wet and dry ingredients together after the initial combining.

Enjoy!

Gluten-Free Low Glycemic Banana Bread

Ingredients:

• Petley Grain White Cake Mix (16 oz.)
• 3½ cups GF Pancake Mix (20 oz.)
• Or 3 1/4 cups GF APF, 2 tbs. sugar and 2 tbs. baking powder
• 1 tablespoon of cinnamon
• 6 small ripe bananas or 4 large, mashed
• 6 eggs
• 3 cups of walnuts or pecans
• 1 cup of unsalted roasted sunflower seeds
• 1 cup of ground flax meal
• 2½ cups of boiling water
• 1/4 cup of canola oil
• 2 loaf pans (8 1/2 by 4 1/2)

Baking Instructions:

1. Prepare the Pans:

   • Spray 2 loaf pans with nonstick cooking spray.
   • Dust each pan with 1 tablespoon of waffle mix.

2. Combine Wet Ingredients:

   • In a large bowl, combine flaxseed and cinnamon.
   • Pour boiling water over the flaxseed mixture and let it sit for 5 minutes.
   • While waiting, peel the bananas.
   • Mash the bananas into the flaxseed mixture.
   • Mash the eggs into the mixture.

3. Combine Dry Ingredients:

   • Stir in the remaining ingredients (ensure all ingredients are listed in the original recipe).

4. Bake the Bread:

   • Transfer the batter evenly into the prepared loaf pans.
   • Preheat the oven to 350°F (175°C).
   • Bake for 1 hour or more, or until a toothpick inserted into the center of the bread comes out clean.

5. Cool and Serve:

   • Remove the loaves from the oven and let them cool in the pans for a few minutes.
   • Carefully invert the loaves onto a wire rack to cool completely.
   • Let the bread cool for at least 1 hour before slicing and serving.

Note:

• Blending can be done with a spoon, hand whisk, or an electric mixer as mentioned in the original instructions. This step likely refers to mixing the wet and dry ingredients together after the initial combining.