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The Best Ever Gluten-Free Banana-Lemon Loaf Recipe

John writes these articles to try to pass on any great recipes and tips that he's picked up during his culinary journeys.

A sliced banana-lemon loaf

A sliced banana-lemon loaf

A Great Recipe for Everyone

Both my mom and my sister are gluten-intolerant, which, when combined with my sister's food allergies, can make family cooking a bit more challenging. My mom is a good cook, and she's learned a lot about the substitutions that make it possible to recreate favorite recipes without gluten. For the most part, these recipes are good—some are even very good—but you generally wouldn't say that they were as good as the original.

This recipe is an exception. This is not "good for a gluten-free cake"; it's outstanding on its own merits. The recipe was kindly supplied by my mom, who transcribed it from the Gluten, Wheat, and Dairy-Free Cookbook by Antoinette Savill.

This cake is lemony, moist, and delicious and will keep well for several days. Even if you have no problem with gluten, you should try this fantastic recipe.

Ingredients

  • 1 cup rice flour
  • 1 cup buckwheat flour (I use 2 cups of rice flour)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons butter or margarine
  • 1 1/4 cups sugar
  • 23 ounces (3 average-sized) bananas
  • 4 large eggs
  • 4 tablespoons icing sugar (I use regular sugar)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F.
  2. Sift flours with baking powder and salt.
  3. Beat the butter, sugar, and bananas together until smooth. Stir in eggs.
  4. Add wet mixture to flours until blended.
  5. Pour into a large loaf pan and bake for 1 hour to 1 hour and 15 minutes, or until a skewer comes out clean and the bread is just firm.
  6. Cool bread for 10 minutes. Mix sugar and lemon juice and drizzle over top. (I like it lemony so I use more lemon juice.)

About Celiac and Gluten Intolerance

Celiac disease or gluten intolerance is a fairly common condition, and it's underdiagnosed. People with celiac disease have problems absorbing the nutrients and vitamins in all foods when they eat wheat in any form. This can lead to serious health conditions over time.

If you feel pain after eating gluten-rich foods (pasta, bread, and pastries) or have any form of abdominal discomfort on a regular basis, you may want to get checked for celiac disease. A simple blood test will tell you with certainty, or you can just avoid wheat for a few days and see if your symptoms get better.

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