Saturday, August 22, 2009

Gluten Free Banana Bread

This was reprinted from my other blog, "At The Rose Cottage" - it was posted last May.
We did some applied math today.... at least Millie did. The result was multiplication.
You see, we were able to get 20lbs of ripe bananas for $1. Thus we were going to bake banana bread to put in the freezer. We started with a recipe for 1 loaf. We multiplied it to make 6 loaves. Then we realized that our mixer bowl would not hold that much batter, so Millie was going to divide the recipe to make two batches of 3 loaves.... we didn't write it out, she was just doing it in her head.
All went well, she mixed the two batches, started putting them in pans.... when she realized that she had put the whole salt amount in both half batches! OOPS!
We tasted the batter and it did taste salty. Solution: add a two loaf batch to each 3 loaf batch (our mixer would JUST hold that much). Bake one batch while we eat supper and the second while we clean up. Fine. All is well that ends well (minus a few tears).
It is an ill wind that blows no good.... three good things came. First, Millie realized she had missed the baking powder in both batches and was able to fix that :)
Secondly, we got LOTS of banana bread in the freezer.
Thirdly, I promised her that I would type out the recipe on the blog and then print it for us. Thus we will have a much neater recipe to work from... so our multiplying will not get out of hand again!


This makes just 1 loaf - multiply with caution :)

1/3 cup cooking oil or butter
2/3 cup sugar
2 eggs
3 ripe bananas, mashed
1 1/2 cups rice flour
1/2 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts or other nut/seed - optional
3/4 cup semi-sweet chocolate chips - optional

-Preheat oven to 350 degrees.
-Cream the oil or butter and sugar together.
-Add the eggs & mashed bananas and mix well.
-Add all dry ingredients at one time. Mix until smooth.
-Scrape batter into a greased loaf pan and bake for 1 hour. Let sit for about 5 minutes before removing form the pan and place on a cooling rack until cool.
-If I am freezing this, I wait until the next day and then slice the loaf and then wrap for the freezer. Multiply and enjoy!


Tereza said... yummy that looks!

Cinnamon said...

That actually looks yummy! I will have to try that. Is it moist? I love my current non gluten free recipe. It's scrumptous especially with butter melted on it. Both of which cause me to feel horrible :-( so this might be a nice alternative.

Thanks for stopping by my blog today~ Cinnamon


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