Growing up in my family, gatherings are centered around the kitchen. Breads, dips, pies, cheesecakes; you simply cannot starve at a family function. Believe me, I've tried, the food just keeps showing up! Maybe I have a magical cooking family! I am forever on the hunt for an off the wall recipe to brighten up my day. Read on to enjoy my experiments, my messes, and my successes!
Friday, February 26, 2010
Banana Bread Bonanza
Last night I had a conundrum; I wanted to bake banana bread but did not have a gluten-free recipe for it. Sure, I had a recipe for regular banana bread (taken from the Grandma's Touch cookbook my mom bought me years ago) but I vividly remember the last time I tried to convert a recipe to gluten free. Let's just say it turned out to be chocolate GOO rather than brownies. Haha! But I really wanted banana bread.. so I gathered up my courage and converted it anyway! As I'm happily adding ingredients into my mixer, I was horrified to see that the recipe called for 1 CUP of bananas rather than 1 banana in itself. No wonder the mixture looked so runny. I grabbed some banana chips off the shelf of the pantry and crushed up a handful or so of them and threw them into the mixture hoping that would solve my problem. Well I don't know if it solved things or not, but the bread came out beautifully and is a big hit at the bank! Hooray for banana bread success!
Banana Bread
1 3/4 cups brown rice flour
1/8 cup flax seed
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/8 teaspoon salt
Handful crushed banana chips
Cinnamon, to taste
3 tablespoons olive oil plus 1 tbspn butter
3/4 cup brown sugar
1 egg
1 mashed banana (I just broke up the banana and let the mixer mash it in)
1 cup skim milk
Preheat oven to 350 degrees. In a large bowl, beat together oil, sugar and egg. Add bananas and milk; combine well. Add remaining ingredients and mix well. Pour batter into a greased and floured 5 x 9" loaf pan. Bake for 50 minutes or until inserted toothpick comes out clean.
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