Friday, August 31, 2012

Gluten-Free 'Nana Bread


My husband loves bananas, and I love baked goods.  In a sense, banana bread represents a marriage of our different tastes.  [I suppose it kind of represents our marriage, actually.]  Baking gluten-free can be real pain in the rear, though.  Remember from last week's post where I explained that gluten helps dough rise and keep its shape? Well, when you're baking without gluten, one of two things often happens:

-Whatever you're trying to bake won't rise [even though the recipe said it was supposed to]

-No matter how long you bake your goodies for, the center refuses to cook.

However, I found a banana bread recipe that actually works.  It cooks inside and out, and even looks like bread by the time you're done with it. 

Best part is, it even tastes good.

The recipe comes from Hodgson Mill's website. The original recipe has you create a mix of different kinds of gluten-free flours, but I found that just using the company's multipurpose baking mix works just fine.  

Gluten-Free 'Nana Bread

Adapted [Slightly] from Hodgson Mill

Prep: 30 mins
Bake: 55-60 mins @ 350 degrees fahrenheit
Makes: 1 loaf


Ingredients:

  • 2/3 C granulated sugar
  • 1/3 C butter
  • 2 eggs
  • 1 C mashed ripe bananas
  • 1/4 C buttermilk
  • 1 tsp vanilla extract
  • 2 C Hodgson Mills multipurpose baking mix [this happens to be the whole box]
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
And…Go!
  1. Combine sugar and butter in large bowl until creamy.

  2. Add eggs one at a time; mix well.

  3. Stir in mashed bananas, buttermilk and vanilla extract.

  4. Combine multipurpose baking mix with baking powder, baking soda, and salt.

  5. Stir dry ingredients into banana mixture and mix well.

  6. Pour into greased loaf pan [8 1/2 x 4 1/2 inch].

  7. Bake for 55 to 60 minutes at 350 degrees or until a wooden pick inserted in the center comes out clean.  [Keep an eye on your bread while its baking.  Mine got pretty roasty-toasty and I had to cover it with foil after 20 minutes.] 

  8. Cool for 5 minutes and then remove from pan onto cooling rack.      
 Two notes about gluten-free bread:

-Gluten-free bread doesn't do as well at room temperature like regular wheat bread.  You don't have to, but I would recommend refrigerating your 'nana bread.

-Slices of gluten-free bread have a really bad habit of falling apart.  [Again, remember from last week about how gluten helps hold bread together?]  However, there is a way to combat this unfortunate problem!  All you need to do is lightly toast your slice of 'nana bread.  Added bonus: it is once again nice and warm after spending time in the fridge.


Happy Friday readers, and enjoy!

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