If you have some bananas that no one wants to eat, they are probably great for making banana bread. This recipe is one I adapted from Julie Van Rosendaal's cookbook, Grazing: Portable snacks and finger foods for anytime, anywhere. I had some time this summer, so I made several batches of this great bread, sliced it nice and thick, and packaged it up for lunches this fall. I just love having food in the freezer for those times when I do not have the time to bake.
Ingredients
1/4 cup butter or margarine, softened
3/4 cup sugar
1 1/2 cups mashed very ripe banana (about 3 bananas)
2 large eggs
1/3 cup plain low fat yogurt, low fat sour cream or buttermilk
1 tsp. pure vanilla
2 cups gluten-free flour blend with xanthan gum (*see recipe below)
1 tsp. gluten-free baking powder
1/2 tsp. salt
1/3 cup chopped walnuts, pecans or chocolate or butterscotch chips (optional)
OR 1 cup fresh or frozen (unthawed) blueberries (optional)
Method:
1. Preheat oven to 350 degrees f.
2. In a large bowl, beat butter and sugar until well combined - the mixture will have the consistency of wet sand. Add banana, eggs, yogurt, and vanilla and beat until well blended. Don't worry about getting all the lumps of banana out.
3. Add flour, baking soda and salt and stir by hand just until combined. If you are adding nuts or other additions, throw them in just before its blended.
4. Pour batter into an 8 by 4 loaf pan that has been sprayed with non-stick spray. Bake for an hour and ten minutes, until the top is springy to the touch. Cool in the pan on a wire rack.
Makes one loaf, about 16 slices.
Greta's Gluten-free Flour Blend
Combine
2 cups sorghum flour, 2 cups potato starch (not potato flour), 1/2 cup
coconut flour, 1/2 cup brown rice flour, and 1 Tb. xanthan gum. Mix
well and store in an airtight container in the fridge for up to one
month. (I did not have coconut flour, so substituted it for chickpea
flour).
I use this mix when making brownies, cakes, cookies, muffins, and loaves.
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