Banana Bread

Wednesday, June 22, 2011


Banana Bread is a very simple recipe to perform for even the novice baker. I’ve done it two ways: one with regular flour and the other gluten free. There are only minor differences in texture but the taste is constant. The key is over ripe bananas.

Gluten Free Banana Bread
¾ cup soy flour
½ cup tapioca flour
¼ cups corn flour
1 ½ tsp baking powder
½ tsp cream of tartar
½ tsp xanthan gum
2 eggs, beaten
1/3 cup oil
1/3 cup brown sugar
½ cup mashed banana (2 medium bananas, mashed or pureed)
Cinnamon
Allspice
Nutmeg
½ cup toasted nuts

Preheat the oven to 350.
In a bowl, sift all the dry ingredients together including spices and nuts. In a small bowl, whisk the eggs; add the oil and the brown sugar. Add the wet to the dry and mix just until combined – don’t over mix. Spray a medium loaf pan with nonstick cooking spray and bake for 30 to 45 minutes.


Basic Banana Bread
1 ½ cups of flour
½ tbsp baking powder
¼ tsp baking soda
2 eggs, beaten
1/3 cup oil
1/3 cup brown sugar
½ cup mashed banana (2 medium bananas, mashed or pureed)
Cinnamon
Allspice
Nutmeg
½ cup toasted nuts

Preheat the oven to 350.
In a bowl, sift all the dry ingredients together including spices and nuts. In a small bowl, whisk the eggs; add the oil and the brown sugar. Add the wet to the dry and mix just until combined – don’t over mix. Spray a medium loaf pan with nonstick cooking spray and bake for 35 to 40 minutes.

Index

Breakfast Breads, Muffins, Scones
Banana Bread
Cakes, Cupcakes
Bars, Brownies
Pies, Tarts
Puddings, Custards
Frozen Treats
Breads, Rolls, Biscuits

Restaurant Reviews
Other

About Me

Thursday, June 16, 2011

I grew up in an Italian household, where is I discovered my passion to cook. My grandmother became my first culinary instructor and showed me how to prepare family style Italian meals. She, as well, baked on occasion and whipped out recipes that appeared as if they were written in the stone-age. My great grandfather was the actual baker and it is his genes I carry.

About four years ago, I found out that I had some allergies with food. I discovered I have a casein/lactose and gluten intolerance. I can no longer digest any sorts of by products of those two proteins. Still, that does not hinder me from creating works of art for paying customers or family and friends. Currently I'm going for my culinary degree to be official and to eventually some day open up my own little bakery. Life, after all, is sweet.

If you are in the Jacksonville, FL area - look me up. I can also mail certain items but that would later be discussed. Shoot me an email any time with questions or suggestions, especially in dealing with food allergies; I've become somewhat of an expert.

- Amanda
manda2129@gmail.com