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Classic Banana Bread

by Donna Washburn, PHEc and Heather Butt, PHEc

Classic Banana Bread

Classic Banana Bread

Makes 6 slices

Serving size: 1 slice

 

This classic recipe almost missed inclusion in this book — how could we forget it?

Tips

You’ll need about 2 very ripe medium bananas for 34 cup (175 mL) mashed. Do not add extra.

This is a very dark loaf, and will appear baked before it is, so it is important to take the internal temperature.

534- by 314-inch (14 by 8 cm) mini loaf pan, lightly greased

34 cup            mashed bananas            175 mL

2 tbsp            milk            30 mL

12 tsp            cider vinegar            2 mL

12 cup            sorghum flour            125 mL

13 cup            low-fat soy flour            75 mL

2 tbsp            tapioca starch            30 mL

14 cup            packed brown sugar            60 mL

112 tsp            GF baking powder            7 mL

12 tsp            baking soda            2 mL

1 tsp            xanthan gum            5 mL

14 tsp            salt            1 mL

1            large egg yolk            1

2 tbsp            vegetable oil            30 mL

1. In a large bowl, combine bananas, milk and vinegar. Let stand for 5 minutes.

2. In a bowl or plastic bag, combine sorghum flour, soy flour, tapioca starch, brown sugar, baking powder, baking soda, xanthan gum and salt. Mix well and set aside.

3. Add egg yolk and oil to banana mixture and, using an electric mixer, beat until combined. Add dry ingredients and mix just until combined.

4. Spoon batter into prepared pan. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).

5. Bake for 20 minutes. Check to see if loaf is getting too dark and tent with foil if necessary. Bake for 15 to 20 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Let cool in pan on a rack for 5 minutes. Remove from pan and let cool completely on rack.

Variation: Stir in 13 cup (75 mL) chopped walnuts or pecans at the end of step 3.

 

Find more fabulous gluten-free recipes in Gluten-Free Baking by Donna Washburn and Heather Butt

Small-Batch Gluten Free Baking

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