I decided to make some banana bread today and surprisingly it turned out pretty well (surprisingly fluffy) though I recommend using the correct sized pan. I tried to improvise and it made a bit of a mess...
INGREDIENTS
1 cup or 2-3 ripe bananas mashed
1/2 cup unflavored yogurt
1 tsp gluten-free baking soda
1 egg
3/4 cup of packed brown sugar
1/3 cup of oil
1 tsp vanilla extract
1 1/2 cups gluten-free flour (I prefer Bob's Red Mill GF All Purpose Flour)
1 tsp baking powder
1/4 tsp xanthan gum
(Optional)
3/4 cup walnuts
1/4 cup dark brown sugar (to sprinkle on top)
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9" x 5" loaf pan.
Combine bananas, yogurt, and baking soda in a small bowl. Reserve.
Whisk egg, brown sugar, oil and vanilla in a medium bowl.
Stir together flour, baking powder, walnuts (optional), and xanthan gum in a separate large bowl. Add reserved banana mixture and egg mixture to flour mixture. Stir together until it is all incorporated into a thick batter.
Spoon batter into the prepared pan. Place pan on baking sheet. Sprinkle top with sugar if desired.
Bake in a preheated oven for 70-75 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
If you want to make your own all purpose flour and have a large supply on hand try the following:
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2 cups potato starch (not flour)
1 cup tapioca flour/starch
I keep mine in a large cannister and then it is ready for last minute baking. You can use this combination cup for cup for wheat flour, but remember to add guar or xanthan gum. If you want to add some nutrition try substituting quinoa flour for part of the all purpose flour when making a recipe. How much quinoa tends to depend on the recipe, so only try a little the first time and each time try a little more. In some recipes I have substituted quinoa flour for up to 50% of the all purpose mix. It definitely makes it healthier, but also more expesive!
Thank you Kristi, this is great!!!
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