gluten free banana bread

     A recipe was passed along to me by Christine, who got it from Debbie. Don't you love that? I'm not sure if the human race would have survived all these years if we didn't share our recipes with family and friends.
     After I made this a couple of times using only Pamela's GF Baking mix, I changed it up... for the better. Part of my recipe alteration was a happy accident. My former neighbor and son are sufferers of Celiac disease. I was baking a few loaves of banana bread for their large family and didn't have enough Pamela's, so I added Bob's Red Mill flour. A few other changes were made along the way... less sugar and vanilla, more bananas.
     The result was a moister loaf. It was pronounced the BEST banana bread I had ever made for my friend. With an endorsement like that, I had to quickly write down the changes made before I forgot what I did.
     You don't have to be sensitive to gluten to enjoy this banana bread. It's delicious. Thanks, Christine... and Debbie!
1 c. Pamela's Baking Mix
1 c. Bob's Red Mill gluten-free flour
1 c. sugar of your choice
1 t. baking soda
1/2 t. salt
2 eggs
2 c. mashed, ripe banana
1/3 c. oil
1/4 c. plus 1 T buttermilk or plain yogurt
2 t. vanilla
Optional stuff:
1 c. nuts
1/2 c. toasted coconut
1 c. raisins
Combine dry ingredients in bowl. Set aside. In larger bowl, combine eggs, bananas, oil, buttermilk and vanilla. Blend well, then dump in the dry stuff. Stir until all is blended. Fold in nuts and raisins. Pour into  a large, greased loaf pan. Bake at 325 degrees for one hour and twenty minutes. If you are using two or more smaller loaf pans instead, baking time will be shorter.
I have found that this does not double well. To make more than one, mix individually.

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