Gluten-Free Guava Banana Bread with Roasted Walnuts

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Yes, I said guava-banana bread.

I am so in love with this banana bread recipe that I found from the food network app for iPhone. I have made it already three times and each time it gets better. Mostly because I keep finding new things to throw in to it.

There is nothing better than fresh baked banana bread straight out of the oven. It is so GOOD! I honestly have to control myself from eating half the loaf as soon as it comes out… the struggle.

OH ! and about the guava….

Since I had boat loads of the ooey gooey Goya guava paste laying around in my fridge I figured, chop it up and throw it in, see what happens.

It was a marvelous idea to say the least.

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I loveeeeeee guava !!

 

And walnuts too…

 

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Incase you wanted to know … I have made this recipe egg-free by using a flax-egg replacer and it works just as well. If you are feeling adventurous then I encourage you to try it out sans egg.

 

Gluten-Free Guava Banana Bread

1 1/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill)

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs at room temperature

1/2 teaspoon pure vanilla extract

1 stick unsalted butter at room temperature, plus more for greasing the pan

1 cup sugar

3 very ripe bananas, mashed (about 1 cup)

1/2 cup chopped walnuts

1/2 cup cubed guava paste

Begin by greasing a 9 by 5 by 3 inch loaf pan with butter and preheat the oven to 350 degrees F. Add the flour, baking soda, and salt into a medium bowl and set aside. In a separate small bowl, whisk the eggs and vanilla together then set aside. Chop the walnuts at this point, then roast them in the oven for about 5 minutes.

In another medium bowl, cream the room temperature butter and sugar together with a handheld or stand mixer until light and fluffy. Gradually add the egg mixture into the butter while mixing until incorporated. Add the bananas and mix for a few seconds more until the mixture appears curdled.

With a rubber spatula, mix in the flour until just incorporated and fold in the roasted walnuts. Add the cubed guava and transfer the mixture into the greased pan and bake until a knife inserted in the center comes out clean or about 55 minutes. Make sure to let the bread cool for about 5 minutes before removing it from the pan. Once the bread is removed, allow it to cool completely before slicing.

ENJOY!