Instructions

• Preheat oven to 350°F. Place a rack in the center of the oven. Spray two 8x5-inch nonstick loaf pans with baking spray (check label for gluten-free).
• In a medium bowl whisk together 2-1/2 cups Bob's Red Mill gluten free flour (all-purpose or brown rice), 1-1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
• In a large bowl, using an electric mixer, cream 4 tbsp softened butter and 1 cup light brown sugar (packed) on medium speed until light and fluffy, about 1–2 minutes.
• Add 4 large egg whites, 7 mashed ripe medium bananas, 1/2 cup unsweetened applesauce, and 1 tsp vanilla extract to the butter-sugar mixture. Beat at medium speed until combined and the mixture thickens slightly, scraping down the sides of the bowl as needed.
• Reduce mixer speed to low and add the flour mixture in two additions, mixing just until combined after each addition. Do not overmix.
• Fold in 3/4 cup (3 oz) chopped walnuts with a spatula until evenly distributed.
• Divide the batter evenly between the prepared loaf pans and smooth the tops.
• Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Remove pans from the oven and let cool in the pans on a wire rack for 15–20 minutes. Run a knife around the edges, invert the loaves onto the rack, and cool at least another 20 minutes (until slightly warm) before slicing.