Thursday, February 3, 2011

i eat gluten free: banana bread

As many of you know, I was diagnosed with Celiac Disease almost 2 years ago. I created a blog where I converted recipes from my favorite chef, Ina Garten, into gluten free friendly fare. I have realized that not only do I love the Barefoot Contessa, but there are many other recipes I have converted from other chefs that also need to be shared. With that said, managing multiple blogs was making me a little crazy, so I have decided to share all of my gluten free product reviews, recipes, and dishes here. Of course these recipes are great with the gluten too, so get cooking!

Banana Bread (from Frecklewonder)

1 3/4 cups all purpose flour (exchanged for Bob's Red Mill GF flour)
1/2-3/4 cups brown sugar (i vary the amt sometimes depending on how many ripe bananas i have on hand- more bananas, slightly less sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon (optional, sometimes i like it, sometimes i don’t)
4-5 super ripe bananas
2 eggs (when baking GF I always add an extra egg to what is called for, so 3 here)
1 stick unsalted butter
1 tsp vanilla extract

pre-heat oven to 350 degrees

melt the butter in the microwave. while that’s happening, mush the bananas, brown sugar and eggs and vanilla extract in a bowl. stir in the butter.

mix dry ingredients in a separate bowl. gently fold the dry ingredients into the wet ones.

lightly butter and flour a loaf pan because i never believe in the non-stick-ability of non-stick pans, but that’s just me. (I use the Bob's Red Mill GF flour again)

add a crunchy topping by mixing some brown sugar and oatmeal and sprinkling on top before you pop it in the oven. 
Bake at 350 degrees for 45 minutes to 1 hour. 
(GF flour takes a little longer to cook I think) 

you want the top to crack and get golden brown… and you can always do the toothpick test

I think this is a great GF recipe because the bananas make the bread really moist, and most GF baked products can tend to be really dry. I guarantee your friends will NEVER know! Happy Baking!


Prudence said...

this looks really good. I just made coconut bread with coconut flour today, I didn't like though. I wish I could use bob's red mill gf flour, but it's made in a factory that also uses peanuts and my little girl has a peanut allergy. It's always something isn't it???

Cassidy Stockton said...

Hi Prudence,

I wanted to reach out to you and let you know that Bob's Red Mill does not have peanuts in our facility, gluten free or otherwise. We dropped any peanut containing products from our line almost four years ago. If you have any concerns about this, please contact our customer service team at 800-349-2173.

Cassidy Stockton
Bob's Red Mill Natural Foods

pink cupcake vintage said...

Cassidy- Thank you so much for letting us know about Bob's Red Mill being peanut free! What a great thing!

Christianne said...

I love following your blog and I too am allergic to gluten. Thank you for posting a fun recipe I can make. Please post more recipes once you try them!
There are so many great mixes that are GF, but I love to follow recipes too. Thanks!

pink cupcake vintage said...

I will Christianne! Thanks for following!! :)

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