Tuesday, July 13, 2010

Fabulous New Recipe for Banana Bread

We had some bananas on the counter that really needed to be made into banana bread. With the food sensitivities in our home, baking has become a huge challenge for me, and I love baking, so it's been especially tough. I decided to try Gluten-Free Girl's recipe for Banana Bread with Chocolate Chips and Crystallized Ginger. It smelled incredible while baking! Gluten-Free Girl's bake time was 50 minutes. When the timer when off, I used the cake tester and it came out clean. I let it sit for 15 minutes before turning it out of the loaf pan... and the loaf split down the middle. After a not so wholesome word or two, I put it back together into the loaf pan and baked it for another 20 minutes. I again let it sit, and then cut a piece for my husband and I to share. I thought it tasted fabulous, and my husband declared it the best wheat-free baking I have made yet!

Here is the recipe, and my modifications in italics.

Gluten-Free Girl's Banana Bread with Chocolate and Crystallized Ginger, adapted from A Homemade Life: Stories and Recipes from My Kitchen Table

6 tablespoons unsalted butter (vegan smart balance)
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup teff flour
1 teaspoon xanthan gum
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 large eggs (3 tsp. Ener-G egg replacer mixed with 4 Tbsp. water)
1 1/2 cups mashed banana (about 3 large bananas)
1/4 cup full-fat yogurt (or sour cream) (vanilla soy yogurt)
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/3 cup crystallized ginger

Preparing to bake. Preheat the oven to 350°. Grease a loaf pan (the usual size). Melt the butter on low heat. Set it aside to cool.

Combining the dry ingredients. Sift the four gluten-free flours into a large bowl. Stir in the xanthan gum, sugar, baking soda, and salt. Stir them all up together.

Combining the liquids. In a large bowl, combine the mashed bananas, eggs, yogurt, melted butter, and vanilla extract. Stir until they are just combined. (If you are using a stand mixer for this, be sure to mix until the liquids are just combined. You don't want to over-cream the liquids.)

Finishing the batter. Slowly, sift the dry ingredients into the wet batter, until everything is just combined. Fold in the chocolate chips and crystallized ginger. Pour the batter into the greased loaf pan. Smooth the top.

Baking the bread. Slide the loaf pan onto the middle rack in the oven. Bake about 45 to 50 minutes (70 minutes, minimum), or until the loaf is golden brown and a knife slides out of the bread clean.

Cool the bread for 10 minutes in the loaf pan, and then tip it out, slowly. Allow it to cool before you slice your first piece. (well, good luck.)

Feeds about 8.

No comments:

Post a Comment