Instructions

• Preheat oven to 350°F (177°C). Place an oven rack in the center position. Spray two 8x5-inch loaf pans with baking spray (check the label to ensure it is gluten-free).
• In a medium bowl, whisk together 2-1/2 cups gluten-free all-purpose (or brown rice) flour, 1-1/2 teaspoons baking soda, and 1/2 teaspoon salt. Set the dry mixture aside.
• In a large bowl, use an electric mixer to cream 4 tablespoons softened butter and 1 cup light brown sugar (unpacked) on medium speed until light and fluffy, about 1–2 minutes.
• Add 4 large egg whites, the mashed mixture of 7 ripe medium bananas, 1/2 cup unsweetened applesauce, and 1 teaspoon vanilla extract to the creamed butter and sugar. Beat on medium speed until the mixture is combined and slightly thickened. Scrape down the sides and bottom of the bowl with a spatula.
• Add the reserved dry ingredients to the wet mixture and sprinkle in 3 oz (3/4 cup) chopped walnuts. Mix on low speed just until the flour is incorporated and no large streaks of flour remain. Do not overmix.
• Divide the batter evenly between the two prepared 8x5-inch loaf pans and smooth the tops with a spatula.
• Bake on the center rack for 45–50 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs attached.
• Remove the pans from the oven and let the loaves cool in the pans on a wire rack for 20 minutes.
• After 20 minutes, run a knife around the edges if needed, invert the loaves out of the pans, and transfer them to the wire rack. Cool the loaves to room temperature before slicing.