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Thursday, November 29, 2012

Fancy Banana Bread

I have never before enjoyed banana bread.  And by never enjoyed, I mean I hated it.  Most banana breads are tiny little loaves of disgusting, dry, gritty, excuses for quick breads, so I wasn't really too sorry to see them go when I had a legit reason not eat them.  

However, a while back I saw an article in a Rachel Ray magazine which laid out the methodology for making quick breads - anything from banana bread to zucchini bread with a variety of different mix-ins.  Maybe it was the diagram or the clean layout, or the basic scientific explanation that made me want to try the recipe.  I figured I could easily manage the recipe gluten free because quick breads are easier to adapt gluten free because unlike yeast breads, they do not rely as much on the gluten protein structure for their shape, texture, and height (rising).

I figured adding chocolate chips could only make the banana bread better, of course!



***Gluten Free Chocolate Chip Banana Bread:

1/4 cup vegetable oil
1/4 cup sour cream (daisy brand or Hyvee)
1 1/2 cups Domata Flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cardamon
2 eggs 
3 mashed bananas
1 cup mini chocolate chips

Oven at 350 degrees (if using a glass loaf pan, oven should be at 325**).  Grease the pan.  

Mix dry ingredients together in one bowl.  Cream wet ingredients in another bowl.  Then mix all together, do not over mix!  Add chocolate chips last.  Put in loaf pan.  Then into the preheated oven.  Bake for 60 minutes.  It's done when a knife comes out of center clean.  Cool in pan for a few minutes then turn out on to a rack.  

**I learned this the hard way, that's why my loaf is so dark :)
***This is not the exact Rachel Ray recipe, I added unnecessary ingredients because when you're baking gluten free it's necessary to add additional fat sometimes to overcome the dryness from the lack of gluten hence the sour cream.  Adaptation of regular recipes is always a struggle and it takes quite a bit of trial and error.  This cardamon is just a personal preference - it's my favorite spice and I put it in just about everything. 

Enjoy!!!

-J