202 Following

Wanda's Book Reviews

I am currently reading my way through a long list of science fiction and fantasy titles.  (http://www.npr.org/2011/08/07/138938145/science-fiction-and-fantasy-finalists if you are interested in the list).

Currently reading

Charlotte Perkins Gilman, Ann J. Lane
Wizard and Glass
Stephen King, Dave McKean
River of Blue Fire
Tad Williams
Richard Ford
Progress: 36/420 pages


Cinnamon Swirl Banana Bread



  • 1/3 cup packed brown sugar
  • ¼ cup white sugar
  • 1 cup chopped pecans
  • 1 ½ tsp. cinnamon


  • ½ cup butter, softened
  • 2/3 cup white sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 3 very ripe bananas, chopped
  • 2 cups gluten-free flour (add 1 tsp. xanthan gum if not in mixture)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. cinnamon
  • ¼ cup buttermilk (or sour milk)

Preheat the oven to 350⁰F. 


Combine crumble ingredients and set aside.


Cream butter and sugars with an electric mixer for 2-3 minutes until fluffy.  Add eggs one at a time.  Add vanilla and mix in bananas one at a time, until well mixed.  Combine dry ingredients and add them alternately with buttermilk, ending with dry ingredients. 


Spray a loaf pan with cooking spray.  Pour half of the batter into it and spread it out.  Sprinkle with ¾ of the crumble.  Pour in remaining batter, sprinkle with remaining crumble and press into the loaf.  Bake for 50-55 minutes until a toothpick comes out clean.




I used Robin Hood’s blend of gluten free flour.  I also find that the amount of crumble is a bit much & try to scale it back a bit.  The bananas blend in better if you use thawed bananas (I’m always pitching over-ripe bananas into the freezer).