Thursday, March 11, 2010

Gluten Free Banana Bread Recipe

This is an excellent recipe I used to make banana bread. As always, I modified the original, and made it my own. This will make 2 mini loaves, enough for a couple of people, or in my case, just me, for a couple of days :-D

Did I mention it came out tasting excellent?


1/2 stick of butter, softened to room temperature
2 small over ripe bananas mashed
1 cup gluten free flour mix * (see my note)
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 1/2 teaspoons baking powder
1/2 teaspoon gluten-free vanilla extract

*first of all let me explain the flour mix. It's only one cup, so I just put about 1 tablespoon of cornstarch, and one tablespoon of potato starch in a one cup measuring cup. Then I put about 2 heaping tablespoons of sorghum flour in it, and filled the cup the rest of the way with brown rice flour.
My bread came out tasting really good, but I imagine you can omit the sorghum flour if you want, and it will still be fine.


Preheat oven to 350. Grease 2 mini loaf pans, and dust with rice flour. Blend butter and sugar in a bowl until creamy. Add vanilla, eggs and bananas. Mix dry ingredients in a separate bowl.

Slowly add to banana and butter mixture. Blend batter until well mixed and pour into your 2 mini loaf pans. Bake for 40 minutes or so, or until edges are browned.
I didn't really keep track of how long I kept them in the oven, so I'm just guessing. I kept an eye on them until they where slightly browned on top, and browner around the edges.


1 comment:

Rebekah said...

That looks really yummy - its been awhile since I had Banana Bread. We used to eat it all the time before we went gluten free - I just have to make some again soon! :)

I love looking at your photoshoots!! You are doing a very good job!

To the KING be all the glory!


"Be diligent to present yourself approved to God as a workman who does not need to be ashamed, accurately handling the word of truth." 2 Timothy 2:15