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.

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