Cooking · Food · Uncategorized

Gluten Free Banana Bread

A great find! I have been seeking gluten free recipes to try and today, I think I have landed a great banana bread recipe. I have tried baked gluten free goods such as Krusteaz Gluten Free brownies and honey corn bread. I’ve also tried King Arthur’s Gluten Free All Purpose Baking Mix to make pancakes. The results have varied, they aren’t bad, however many are dry and crumbly. When I tried the white cupcakes, they were soft when warm but quickly hardened. It’s hard to make the switch when the goal has always been to have baked goods that are moist, not dry.

Other than my own curiosity toward making the switch to eating less gluten, the decision to seek out these recipes is to help the kiddos in my care. Recently, one of my parents opted for a gluten free diet for her toddler. Her older son, whom I babysit during school breaks and summer vacation, had already been placed on the gluten free diet. Until now, I had arranged to have the parent supply all the gluten free substitutions. For her toddler however, I’d like try to have the kids all enjoy the same snacks and lunches without seeing someone has something different.

It can be so hard for a young children to understand exceptions. My own son has noticed that the food being served to the child with a special diet is different. He begs to get to taste it, which I don’t mind. However, when he tries it then responds with a negative outburst of, “Yuck, that’s disgusting!” I can see the look from the child on the special diet and know that feelings are hurt. I really don’t want that child to be discouraged from trying their own food. My solution? I try to make the switch whenever possible, for everyone so they all have the same food.

This is the reason I am trying new recipes and that I was super excited to find this soft banana bread recipe. The kids also have various preferences and tastes to further the challenge. Some liked the banana bread with added chocolate chips, some did not. Not one of them like the nuts, so I left them out (except for a small portion reserved just for me.)

I would like to try this recipe with other fruits to maybe make strawberry bread or pineapple-coconut bread. The sky is the limit. However, I recommend for picky eaters, leave out the extras before baking because you can always top the bread slices with a chocolate-hazelnut spread, cream cheese frosting, or my personal favorite, warm bread with a pat of butter.

Tip for gluten free brownies that harden, just like you would for cookies add a slice of bread when storing and the brownies will steal the moisture from the bread and stay soft (although this doesn’t work if you are on a restricted gluten free diet that requires absolutely no contact with gluten products.)

The following recipe is a repost from TasteOfHome.com. The recipe can be obtained by clicking on this link: https://www.tasteofhome.com/recipes/gluten-free-banana-bread

GLUTEN-FREE BANANA BREAD RECIPE

20180416_122611

INGREDIENTS

  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

DIRECTIONS

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
Transfer to two 8×4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Banana Bread in Healthy Cooking December/January 2010, p17
  • A Personal Note: The outside of the bread seemed too dark about 7 or 8 minutes before the cook time was complete. I covered the top of the bread and allowed it to finish cooking to slow the outside from browning any further.
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