Saturday, February 11, 2012

Gluten Free Banana Bread

Kudos to whoever came up with this recipe!  I found it in my GF recipe archives and have no idea where it came from.  Trust me, this has to be good since I consider eating bananas akin to Chinese water torture.  In addition, I do not have to eat GF and I still think this tastes normal!  Give it a go and tell me what you think:

Gluten Free Banana Bread

1 cup sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
3 ripe bananas*
1 1/2 tbsp. milk
1 tsp. cinnamon
1 tsp. vanilla extract (I use pure, not imitation)
1 1/2 cups all purpose baking flour (I had Jules Gluten Free Flour hanging around so I used that)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. xanthan gum (unless your all purpose flour already has it added to it; check bag)

~Mix sugar and butter with mixer til creamed and fluffy.  Mix in eggs one at a time. 

~In a separate bowl, mash bananas and stir in milk, cinnamon, and vanilla.  Add banana mixture to creamed mixture; stir with mixer.

~Combine remaining dry ingredients and slowly stir into wet mixture until flour disappears.

~Pour mixture into greased standard sized bread loaf pan.  Bake on middle rack of oven at 350 for 50-60 minutes or until the edges and top are golden brown.  

This bread freezes nicely by the way.  I would not keep it out at room temperature for storage as we all know that GF food goes bad quickly!

*Note: If you wouldn't consider eating the bananas, don't put them in your bread!  They should be soft, not spoiled.

While we're on the subject, what is your favorite all purpose gluten free flour?  I have used Jules and one other brand whose name is escaping me at the moment.  Let me know what you prefer and why.  Many thanks!

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