Sunday, August 15, 2010

Gluten Free Banana Bread or Muffins

Decisions, decisions...
Our family loves bananas, especially Ceci who usually eats one for breakfast.  It seems that this time of year no matter how many or few we buy they ripen so fast we can't eat them before they become entirely brown.  The up side of this is I love Banana Bread, so I adapted a recipe and keep it near the mixer until the temperature and humidity come down.  I love to add chocolate chips at the end, making it DELICIOUS!  Good luck!

I just made another batch of these the other day and Ceci can't get enough so I thought I would post some revisions I've made, for muffin format, as well as having subbed out the egg today so we can share them with our cousin Mateo.  Also Walnuts are no longer an optional addition for us but I left it on the recipe to inspire those of you who can eat nuts, I may try the next batch with blue berries instead of chocolate chips, I'll let you know how it goes.  Enjoy!

Banana Bread or Muffins

Preheat Oven to 375 degrees (F)

3     very ripe Bananas
3/4  Cup Sugar
1     Egg or equivalent egg substitute (1 Tbs Egg replacer and 2 Tbs Water)
1/4  Cup Canola Oil
1/4  Cup Soy Flour
1/4  Cup Sweet Rice Flour
1/2  Cup Brown Rice Flour
1/2  Cup Tapioca Starch
1/2   tsp Xanthum Gum
1 1/2 tsp Baking Powder
1/4  tsp Baking Soda
1/2  tsp Cinnamon
1/4  Cup Chocolate chips or Walnuts (optional)

Place bananas and sugar into stand mixer and beat on high until a thick slurry is formed, the sugar will help break down the bananas in the mixer.  Add in egg and oil mixing at a medium speed until blended.  In a separate bowl mix all dry ingredients together except for the chocolate chips or nuts.  Pour dry ingredients into the banana mixture and mix slowly until incorporated, do not over mix or bread will be tough.  Remove bowl from mixer, and fold in optional chocolate chips or walnuts.  Pour batter into a greased loaf pan, 8"x4"x2", and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean.  Or, pour into muffin tins and bake for 22-25 min.  Remove from oven and turn out on to a cooling rack.

Try to wait a few minutes before you cut into it, this is the hardest part for me.  It looks so good, but it needs a few minutes to cool and stabilize on the inside.  Once it's cooled I recommend storing it in the fridge, especially in the warm weather, so that it won't spoil.  There are no preservatives in the batter, usually it tastes so good, we don't have time to worry about it going bad.  The crust is a little thick and protects the soft delicious, tender inside of the bread.  My husband who is not gluten intolerant claims that this version tastes better than the regular wheat flour ones he eats, he says the different flours give it a nutty background flavor.

Dig in!  "Mommy leave paper on, then hands no get stitey!"

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