Peggy C

Peggy C

Posted on 10/21/2012


Photo taken on October 20, 2012


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goes to prove
cornstarch
All Purpose
mashed ripe bananas
unsweetened applesauce
Gluten Free
edited in
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Sheeba
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sour milk
toasted chopped nuts
350 degrees
that this was Gluten Free
nobody knew
this can be a regular recipe with wheat flour
bananas courtesy
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or whatever combinaton you like
ground cloves
mixture of sugar
sliced bananas
or one 95x3loaf
two 8.5x4.5x2.5 loaves
GF
Banana Bread
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bananas
ginger
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eggs
spices
cinnamon
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Banana Trees
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2012
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makes
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PeggyC
Gluten-free-doesn't-mean-no-taste


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Gluten FREE -

out of the oven . .

out of the oven . . 

Banana Bread put on rack to cool ..
both loaves ..
took one to the drum circle ..
came home with an empty pan ..
requests made to 'please make more?' ..

- preheat oven to 350 degrees F, with rack placed in lowest position -
pan sizes: 8.5 x 4.5 x 2.5 (2 loaves) or 9 x 5 x 3 (1 loaf)

Recipe Ingredients:
1 c. sugar
1/4 c. unsweetened applesauce
1/4 c. butter / room temp.
1/2 c. eggs ... 2 eggs ...
1 1/2 c. mashed bananas .. 3 or 4
1/2 c. sour milk .. can use regular and just add vinegar or lemon juice to sour it
1 t. vanilla
[ didn't use vanilla: used spices instead] 1 t. ginger & 1/2 t. allspice
2 c. Bob's Red Mill Gluten Free All Purpose flour
1/2 c. cornstarch
[ if making w/regular wheat flour .. leave out cornstarch .. make flour amount= 2 1/2 c. all purpose flour]
1 t. baking soda
1 c. chopped nuts [ opt ] -- but, if toasted ahead of time, taste so good

Directions:
In large bowl, put all dry ingredients. Mix well with spoon. [ not the nuts, yet ]
For wet ingredients - mix well in a separate bowl.
Combine wet ingredients into the dry; mix well. Add nuts and stir.

Spoon into loaf pan [s] which have been greased on the bottom only.
Bake the smaller 8.5 " pans for about 1 hour. The 9" loaf .. about 1 1/2 hrs. Note: baked 2 8.5" pans just under an hour. Toothpick inserted in center should come out clean.

Remove and place on cooling rack for 10 min. Then, loosen sides of pan [s] and place top side up on rack to completely cool.
Wrap tightly in plastic wrap and store at room temp. up to 4 days or refrigerate up to 10 days.
Plan on making more and freezing them.

** For the Banana-Brandon topping:
- slice bananas length wise & place over batter before baking
- sprinkle a mix of cinnamon .. nutmeg .. ground cloves and either brown sugar or cane sugar .. this caramelizes on top. All this part is subject to how much intensity of spice you like. But, oh -- this is really good !

Would give credit to the original recipe, but have no idea where I got it. Have changed my baking to no wheat/gluten., but this one used to be made with regular flour.

* all photos: © All Rights Reserved

Comments
Cheryl Kelly (cher12861 on flickr)
Cheryl Kelly (cher12…
This looks delicious!
4 weeks ago.