Delicious Gluten-free Banana Bread

Delightful gluten-free banana bread

 Banana Bread. Yum. Whoever invented banana bread deserves a medal, I am sure you agree. I love bananas. I eat them straight, or with peanut butter, or chocolate spread, or in a bread. It's an easy solution when one is low on sugar and is plenty good for you.

Don't be afraid to let your bananas develop those brown spots before you use them in baking! That is when their flavor is ripe and high. And making a double batch? -- always a very smart idea.

This loaf rises respectably high for a gluten-free quick bread.

This recipe comes from Elizabeth Barbone's Easy Gluten-Free Baking. It is simple and straight-forward, and very good. Some gluten-free banana bread tends to be sticky and dense, but not this one. Great flavor, wonderful texture, delectable crumb. No wonder Barbone calls this the "Blue Ribbon Banana Bread" (she adapted it from her mother's recipe, which won several blue ribbons in bake-off contests.) The only thing I did to this recipe was to add a handful of chocolate chips. And by a handful, I mean about 1/2 to 3/4 a cup, as desired. If I am using chocolate chips, I normally reduce the sugar by about 1/4 cup. It's your choice!

Blue Ribbon Banana Bread

Recipe from Easy Gluten-Free Baking

Wet ingredients:

• 1 cup sugar
• 1 1/3 cups very ripe mashed bananas
• 1/2 cup (1 stick) butter, softened
• 2 large eggs

Dry ingredients:

• 1 2/3 cups white rice flour
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp xanthan gum

• 1/2 - 3/4 cup chocolate chips (if desired)

1. Preheat oven to 350F. Grease and rice flour a 9 by 5 inch loaf pan. in a small bowl, mix together sugar and mashed bananas. Allow to sit for 15 minutes.
2. In a separate small bowl, whisk together dry ingredients.
3. In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, mixing well between additions. Add half of the dry ingredients. Blend until smooth on medium-low speed. Add banana-sugar mixture. Stir until well incorporated. Add remaining dry ingredients. Blend batter until smooth.
4. Pour batter into prepared loaf pan. Bake for 50-60 minutes, until tester inserted in center of cake comes out clean.
5. Place pan on wire rack to cool for 5 minutes (I tend to let it cool longer when the weather is warm). Remove loaf from pan and place on rack to cool completely.

 

Take time for yourself, and enjoy!