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Classic Banana Bread
by Donna Washburn, PHEc and Heather Butt, PHEc
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 3⁄4 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.
53⁄4- by 31⁄4-inch (14 by 8 cm) mini loaf pan, lightly greased
3⁄4 cup mashed bananas 175 mL
2 tbsp milk 30 mL
1⁄2 tsp cider vinegar 2 mL
1⁄2 cup sorghum flour 125 mL
1⁄3 cup low-fat soy flour 75 mL
2 tbsp tapioca starch 30 mL
1⁄4 cup packed brown sugar 60 mL
11⁄2 tsp GF baking powder 7 mL
1⁄2 tsp baking soda 2 mL
1 tsp xanthan gum 5 mL
1⁄4 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 1⁄3 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