Recipe: Gluten Free Banana Bread

Wednesday, November 14, 2012

Remember the health post? Well, Don has done a great job in maintaining a gluten-free lifestyle. It hasn’t been as tough as I expected, but maybe that is because I’ve not really been cooking? ha! Seriously, the cold front blew in and I had some bananas I had to use. I went to bake and realized that the “regular” flour wouldn’t work for him. Immediately, I was crestfallen at the thought of him coming home to a house smelling like fresh banana bread and he wouldn’t be able to have any. Off I trekked to my local market and headed straight to the Gluten-free section. I’ll be damned if my man wouldn’t get to enjoy one of his favorite treats! I found Bob’s Red Mill Gluten Free All Purpose Baking Flour. It cost me $3.99 for this 22 oz bag. Yes it costs more than traditional flour, but he’d actually get to eat some of the same foods! Even better is that I wasn’t going to have to modify my original recipe since it was a 1:1 ratio conversion. Yes! Sold!
When I made the bread, the consistency wasn’t what I was used to, so I added more banana and walnuts because my Beloved likes ‘em. The added “wet” from the bananas gave it a more familiar consistency. He tasted it as soon as it cooled down and proclaimed it to be really good. He said the texture was softer than what he was used to, but still good. There you have it, I recommend the Gluten Free All Purpose Flour!

Gluten Free Banana Bread
1/3 cup butter (softened to room temp)
1/3 cup sugar
2 Eggs

1 3/4 Cups Gluten Free All Purpose Baking Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda

4 or 5 VERY RIPE bananas mashed

Add-ons/Extras: Parchment paper, walnuts, chocolate chips, cranberries

Pre-heat oven to 350 degrees.

In a separate bowl, combine dry ingredients. I like to sift mine 2 or 3 times just because it makes me feel fancy. Plus, it adds air to ‘em and well, my Home Ec. teacher told me to do it and I do. Set that aside. Dry ingredients are: Flour, Baking Powder, and Baking Soda.
In your mixer, add your butter. Turn on and add your sugar. While the two are creaming together, you can probably be sifting. That’s usually what I do. When your butter/sugar is nice and creamy, add your two eggs, one at a time. Make sure it is nice and creamy!  Here is where I might add a few drops of vanilla for fun or if I’m sassy. Yeah, I know I didn’t list it on the ingredients, but I’m just checking to see if you are reading.
Now add your dry ingredients in batches of 3, slowly. Make sure it is nice and mixed. Now, add your mashed bananas. See how it is smooth, but kinda lumpy with the bananas. Add your nuts at this point if you want.
Pour into a bread pan. I like to line mine with parchment paper. Bake for 50 minutes.


1 comment:

Michelle said...

Glad your first try was a success! One suggestions I have that might improve the texture is to add some xanthan gum. It's one of those fussy ingredients to find, but vital to successful GF baking since it mimics the properties of gluten. ;)

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