February 12, 2013 in Gluten Free Tastes Good
As I was cleaning up my kitchen yesterday afternoon I came across a banana that was way past its prime. I was tempted to throw it out to the chickens, but I held onto it. I was in the mood for a tasty treat and banana bread sounded fantastic.
Most of my banana bread recipes called for some sort of ingredient I didn’t have on hand. I had applesauce, but I’m not overly fond of applesauce in breads. I don’t keep sour cream in the refrigerator because no one can or will eat it. I elected to make up my own recipe.
I will admit that I have never made up a recipe for a baked good, let alone one for a gluten free baked good. I’ve tried to modify gluten free baked goods with little to know success. I took very few photos (read none) because I firmly believe that when I try to make up something and document it the result will be complete failure (with the exception of the Ding Dong moment).
I will also have it known that I used a flour combination that has worked for me in the past. I’m not sure where I found this combo and I have it written on the side of the container I keep it in, but this one is what I call the “batter flour” or low xanthan gum mixture. The recipe for that follows below. I also made a small batch because I hate wasting ingredients on recipes that might actually suck. It could be because I only had 1 banana too. I made the bread in 2 mini loaf pans, but I’m confident that the recipe could be doubled and placed in a full loaf pan, but baked much longer.
Gluten Free Banana Bread
1 really ripe banana (mashed
1/8 C. oil (grapeseed in my case)
1/2 C. packed brown sugar
1 t. vanilla
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1 C. gluten free flour mix (see recipe below)
nutmeg to taste (I like lots of nutmeg)
Preheat oven to 350 degrees. Lightly grease 2 mini loaf pans.
In a stand mixer or other bowl combine the banana, egg, oil, brown sugar and vanilla. Beat on medium until the ingredients are combined.
In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add dry ingredients to wet ingredients and beat until fully incorporated.
Divide the batter between the two pans and bake about 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the pans and place on a wire rack to cool. If you are like me you will eat 1/2 a loaf in one sitting. It’s amazing out of the oven.
Gluten Free Flour Mix
170g Super Fine Brown Rice Flour
205g Super Fine White Rice Flour
120g Tapioca Flour
165g Sweet Rice Flour (michiko)
2 t. Xanthan Gum
Combine the flours in a large bowl (I often double or triple the recipe) and stir thoroughly with a whisk. Store in an airtight container.