I was tempted to try to make something after seeing a couple of spotted bananas in the fruit bowl. I scoured the web but settled on giving the recipe out of Allen & Kearney's Healthy Gluten-Free Cooking a try.
I only had 2 bananas, their recipe calls for three and was in the mood to try to add some sorghum to my diet. I switched up the recipe a bit and made the following:
Banana Bread
1 stick butter, softened
1/2 cup sugar
2 large eggs
2 ripe bananas
4 large dates chopped
1/2 cup rice flour
1/4 cup almond meal
1/4 cup sorghum flour
1/4 cup potato starch
5 tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 350F
2. Cream together the butter and sugar.
3. Add each egg, one at a time, beat well.
4. Mash the bananas and dates together and add to the butter, sugar and eggs.
5. Once incorporated, sift together the dry ingredients and slowly add to the wet.
6. Pour batter into a loaf pan.
7. Bake 75-90 minutes until you can insert a toothpick into the center and it comes out clear.
8. Remove the loaf from pan and cool on a wire rack.
I was so proud of the results, slightly crisp exterior, moist cakey-center, I brought some slices to non-gluten free friends to enjoy as well!
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Do you keep banana bread in the fridge? I wonder if yours would get that cold, moist density of typical banana bread. I love that... it's a Mom thing.
ReplyDeleteIn the fridge? Nope. On the counter, throw a piece of plastic wrap on top. After day 1, throw it in a plastic bag... if there are any left overs.
ReplyDeleteMy only regret was not making more of this stuff. Oh and not following the recipe that instructed to line the pan with parchment paper, it did stick a bit.
I think this base recipe would work lovely for zucchini bread as well. I am pretty excited to try it out.
We just got our latest meat share this weekend and my boyfriend tossed the frozen bananas I was saving for this recipe in the garbage! I will have to buy bananas special for this recipe. It was SO good!!
ReplyDeleteKersten, I am sorry I didn't see this post till now... but the timing is perfect because I am making some banana muffins! I will let you know how they turn out.
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