This past weekend was Memorial Day weekend, and while I did not have Monday off of work, Sunday my husband and I went on a hike at a local reservoir called Loch Lomond that was really beautiful! Here are a couple of pictures:
Today I baked banana bread. This dessert has always been a staple for my mom and I. Years ago, before going gluten free, when visiting my mom I asked for the classic recipe we used to make. This banana bread was a family favorite, and was requested often for family get-togethers. When I pulled out the cookbook with the recipe she always used, the pages practically opened right to it because it was one of the only recipes used from that book. I was shocked to see that one of the ingredients required was Crisco! I was was in disbelief, this couldn’t be possible! Why on earth would someone use Crisco when there are so many other more natural and delicious alternatives? I digress, she insisted that was the best recipe, and I disagree, and below is a version that I use, which people love and request just as much. I tried to make the recipe my own, but as it turns out the recipe is basically the same from one cook book to the next, so this version is straight from Art of Gluten Free Baking website since her flour mix is my favorite.
Unless requested, I usually bake banana bread when I get bananas and forget to eat them before they get overripe. The bananas I used, below, could have been even more ripe, the more ripe the easier they are to mash and the sweeter they will make your bread. Overripe bananas are a must, in my opinion.
Ingredients for Jeanne’s Gluten-Free All-Purpose Flour Mix from Art of Gluten Free Baking (this will make more flour than needed for the bread, but this is honestly my favorite flour mix, and I use it for all my baking. Store in a dry cool place.):
- 1 1/4 C (170g) brown rice flour
- 1 1/4 C (205g) white rice flour
- 1 C (120g) tapioca flour
- 1 C (165g) sweet rice flour (also known as Mochiko)
- 2 scant tsp. xanthan gum
Banana Nut Bread
- 1 stick organic butter at room temperature (you can also use a butter substitute)
- 3/4 C granulated sugar
- 2 large or extra large eggs
- 2 C Jeanne’s Gluten-Free All-Purpose Flour Mix (see above)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2-3 bananas, about 1.5 cups mashed (you can use up to 2 C of mashed bananas–but 2 C will make a very moist and floppy bread)
- 1 tsp vanilla extract
- 1/2 C chopped walnuts(optional)
- Extra butter and tapioca flour for pan
Preheat oven to 350 degrees. Butter and flour your loaf pan with the extra butter and tapioca flour. See picture below for a tip from my grandmother, Peggy, on how to grease a pan.
In a small bowl, mix together the flour, baking soda, baking powder, and salt.
Cream the butter and sugar together until smooth with a stand-up mixer or a hand mixer (I used my hand and a fork and it worked fine). Add the eggs and beat for another 2 minutes. Add the vanilla and beat until just combined.
Add flour mixture to the butter mixture, little by little, combining as you go. With a large spoon or spatula, mix in the bananas and nuts.
Pour into the greased and floured pan. Bake for 50-60 minutes–or until a tester comes out clean. Note: A tester will likely look a little doughy if you use the full 2 cups of mashed banana because the banana stays so moist, if there are a few moist smudges on your butter knife or toothpick, you can consider it done baking. Cool in pan for 5 minutes and then carefully turn out onto rack or plate to cool completely.
Thanks for reading! And a big thanks to Art of Gluten-Free Baking!