Thursday, March 13, 2008
My Mom's Banana Bread
I remember this recipe being good, but my GFCF version is really, really good. I cannot believe how good this bread is after modification. It's hard to stop from scarfing up warm slices of it straight out of the oven. Yum. I'm honestly surprised that I think this GFCF version is actually better than the original. I'll ask my mom...maybe my tastes are changing!
2 cups All Purpose Sorghum Flour Blend or All Purpose Rice Flour Blend
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. salt
1/2 cup palm shortening
1 cup sugar
1 cup (2 medium) mashed bananas*
1 tbsp. vinegar in 1/2 cup rice milk
Sift flour blend, xanthan gum, baking soda and salt. In another bowl, cream the shortening with the sugar. Add eggs one at a time and beat until fluffy. Add the bananas, mix well. Add the milk/vinegar mixture and stir well (mixture will look curdled). Add the flour mixture and beat well (until the large clumps disappear). Turn into a greased 9x5 inch loaf pan. Bake about 50 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Turn bread out onto a wire rack to cool.
*When bananas are freckled and need to be used right away before going bad, I throw them into the freezer, whole. When a recipe calls for mashed bananas, I take two from the freezer and thaw them in their skins. Then I slit open the tops and squeeze the banana out and stir it into the batter as is...it breaks up nicely and does not need to be mashed. Very easy!