Since my hubby was diagnosed with heart disease a few months ago, we have been eating more fruit. We never really ate fruit before this; but we are finding that it satisfies the sweet tooth almost completely.
I try to bake healthy things like blueberry muffins and fruit cobblers but sometimes only a piece of cake or quick bread will do. We do love bananas but there are inevitably overripe ones. What can you do with these but make banana bread?
Yes, you could make banana pudding (I have just received my box of gluten free vanilla wafers so that is on my list) but I do love a good banana bread. I wanted something simple yet yummy. I found a really good recipe for easy gluten free banana bread at bettycrocker.com.
I have written many articles on gluten free baking and how it is important to measure dry ingredients correctly, etc. I was feeling lazy and decided to throw caution to the winds. I wondered; is it really necessary to be so precise? See the instructions below with my notes on how I went rogue on baking.
2/3 cup sugar
1/3 cup softened butter (I used earth balance)
3 medium bananas, mashed
1/4 cup buttermilk ( add 1/2 tsp apple cider vinegar to coconut milk and let stand about 15 minutes)
1 tsp vanilla
2 cups rice flour (I used Bob’s Red Mill)
1 tsp baking soda
1/2 tsp salt
- Heat oven to 350°F. Grease bottom only of 9×5- or 8×4-inch loaf pan.
I greased the entire pan-too many stuck and broken cakes, I guess
- In large bowl, beat sugar and butter with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas, buttermilk and vanilla; blend well. Stir in flour, baking soda and salt just until moistened. Stir in walnuts. Pour into pan.
I beat the sugar and earth balance together, then added the eggs one at a time. I added the bananas, coconut milk and vanilla and blended together. Here’s where I went a bit rogue: I added one cup of rice flour, then blended, then added the baking soda. I forgot to add the vinegar to the milk, so I just added it to the batter. Then I added the other cup of flour. I blended the mix just until moistened. Then I stirred in about a half cup of enjoy life dairy free chocolate chips.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
- Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
I wondered; would this Frankenstein loaf taste good? It came out a bit dark-I over-baked it a little. I checked it at 50 minutes and it was a little under-baked inside, so I gave it an extra five minutes. It probably would have been ok at the 50 minute point, but after under-baking a batch of chicken the day before, I guess I was a little paranoid. Gluten free baked goods don’t act the same as their gluten filled counterparts in the oven. Over-baking can occur in mere seconds. But the loaf was moist, dense and delicious. It truly satisfied my craving for a carb-loaded snack.
So it seems you can be a bit haphazard with how you add ingredients to a mix and still have good results. I wouldn’t do this with pie crust or bread, but cakes and quick breads can be more forgiving.
So if you should have a hankering for banana bread and you are feeling reckless, go ahead and give this a try. Please let me know how it turns out in comments.