Vegetable Shortening

Peg's Home Econ Banana Bread

Banana Bread

The original recipe is from my 9th grade Home Economics class. I've adapted this version so it's GF. I also modified the GF and the non-GF recipe to reduce the sugar.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

1 cup Gluten-free Sorghum Flour
1 1/2 cups Jules Gluten-free Flour Blend
3/4 cup Gluten-free ground flax meal
1/4 cup butter
1/2 cup Vegetable Shortening (Earth Balance Baking Sticks)
1 1/2 cups sugar
4 eggs
1 1/2 cups mashed bananas
(can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Gluten-Free Baking Soda
1 teaspoon Salt
1/4 teaspoon Xanthan gum
1/2 teaspoon Penzey's Vanilla Extract

Makes 2 regular sized breads or 6 mini breads.


Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.