Thursday, December 17, 2015
Another Gluten Free Banana Bread
You wake up in the morning to the milk smelling a little on the sour side. You reach for a banana instead, but overnight they have all turned black. What's one to do? Some might opt for a pregnancy test since everything seems off. For me? That means it's time to make banana bread.
I was given a recipe in the 1980's for banana bread that required sour milk. The problem was, we went through milk so quickly, it never had a chance to sour. I had to improvise. Nowadays, my milk nearly always goes past the best by date. One latte a day doesn't use it up fast enough. So whether you have sour milk or not, make sure you have very ripe bananas. Here is my altered-through-the-years recipe for a nice gluten free bread.
1-1/2 cups sugar (depends on how ripe they are, less for black, more for yellow)
1/2 c. coconut oil (Below 76 degrees it is solid like shortening, over that and it melts to oil)
1/2 cup chopped pecans (optional)
2 cups GF flour ( I used a new one )
2-4 bananas, mashed (about 2 cups)
5 TBS sour milk (If you don't have sour milk, add 1/2 tsp lemon juice to milk)
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
Dissolve 1 tsp. baking soda into milk, set aside. In large bowl, cream sugar and coconut oil together. Add eggs and vanilla and mix well. Measure out 2 cups of flour and add salt to it. Alternate flour and milk mixture into the sugar/oil until well blended. Add mashed bananas and nuts, stirring well.
Pour into a large, greased loaf pan, or 3 small ones. (I couldn't find my large loaf pan, so used 2 medium sized loaf pans. They came out on the small size, but oh well.
Bake large loaf for an hour at 350 degrees, smaller loaves for 45 minutes. Test for doneness with toothpick inserting in the middle. If it comes out clean its finished. If not, bake an additional 5 minutes and test again.