What do you do when you have ripe bananas in the fridge? Make banana bread, of course!
Here's a recipe for all you guys that love banana bread (and also those who happen to have lots of ripe bananas that need to be eaten)! This banana bread recipe is adapted from the "Banana Nut Bread" recipe in Jay Weinstein's, A Cup of Comfort Cookbook, by my dear mother who has done so much to transform her kitchen to one that is gluten free. Thank you mom for your continuous love and support, without which, I would be a much different person.
Please enjoy the recipe and if you try it, let me know how it turned out!
Yield: 1 loaf, about 10 to 12 servings
Ingredients
1/2 cup of Pamela's Gluten Free Bread Mix *
3/4 cup brown rice flour
1/2 tsp. xanthan gum **
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp cinnamon
1/2 tsp. salt
3/4 cup sugar
2 large eggs
1/2 cup oil
3 medium overripe bananas, mashed (1 1/4 cup)
1 tsp. vanilla extract
3/4 fresh blueberries
1. Heat oven to 350 degrees. Butter a 9" x 5" loaf pan. *** In a mixing bowl, combine the two flours. Whisk in the xanthan gum, baking soda, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the sugar, eggs, and oil; whip vigorously until creamy and light in color, about 5 minutes. Add mashed bananas and vanilla extract to the egg mixture.
3. Add about one-third of the flour mixture at a time (that is, in 3 portions) to the egg mixture. Mix only enough to incorporate the ingredients. Stir in the blueberries and pour batter into prepared pan.
4. Bake in the center of the oven until the top is springy and a toothpick inserted in the center comes out clean, about 50-60 minutes. Allow to cool for 10 minutes; transfer to a rack to cool completely before slicing.
*If you don't have Pamela's gluten free bread mix, you can use all brown rice flour. However, I like the texture of the bread when a bread mix is used because it turns out firmer, rather than wetter. I'm sure any type of gluten free bread mix will work for this recipe, but Pamela's has always worked for us!
**If using all brown rice flour, use 1 tsp. xanthan gum instead of 1/2 tsp. The reason for more xanthan gum is because in our recipe, Pamela's bread mix already had some xanthan gum incorporated in the flour so we decreased the amount.
*** We used a 8" x 8" x 2" loaf pan and baked for 45 minutes. You can use our loaf pan size as a gauge to how long you should bake your bread for in the oven.
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| Adding whipped cream to top it off! Yum! |
Enjoy and god bless!
Kris
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