Last week, I posted a recipe for banana bread. Since our change in diet in April, we have been eating a lot more fruit, bananas included.
Before our recent trip to Baltimore, we bought a few too many bananas, and by the time we came back, they were on the way to overripeness. We ate some; the two that were left were consigned to banana bread. Only this time, I got really lazy (even more so than the first attempt) and didn’t use my KitchenAid. Sometimes you just don’t want to break out the big guns, and then have to clean up afterward. That was the case the other day.
I also decided to substitute the fat in the recipe with apple sauce. This will usually work in a recipe, but in this case, it didn’t. The combination of not using the mixer and subbing apple sauce resulted in a disaster of sand-like proportions. Let me elaborate…
I followed the same recipe, but mixed all of the wet ingredients together in one bowl:
1/3 cup earth balance ( I subbed the same amount of apple sauce)
1 1/2 cups ripe mashed bananas (3 medium)
1/4 cup buttermilk ( coconut milk mixed with 2 tsp apple cider vinegar)
1 tsp vanilla
Then I mixed the dry ingredients in another bowl:
2 cups gluten free rice flour
1 tsp baking soda
1/2 tsp salt
Then I mixed the dry into the wet ingredients, using a large spoon to mix them together. The batter seemed a bit dry but the batter was really dense the first time so I didn’t really think anything of it. I also ran out of chocolate chips, so none in this loaf.
The combination of lack of air and volume from using the KitchenAid, the subbing of apple sauce and the lack of chocolate chips proved to be too much. When I took the loaf out at 50 minutes, after cooling I noticed it was underbaked. I tried to salvage it by slicing and putting back into a 350 degree oven for 10 minutes. This resulted in an even dryer loaf.
We did eat it with lots of earth balance spread, but when a loaf is dry, it’s dry. Rice flour can be very gritty-unless you have a lot of moisture in the product. Sadly, there just wasn’t enough in this loaf.
Ah well, they can’t all be triumphs. Sometimes it just doesn’t pay to be lazy. Gluten free baking is a fickle mistress; you just never know how a cake or loaf will turn out.
I will make this again, but on a day when I’m feeling ambitious.