It's done, it's done, and oh my gosh is it good!!! I looked everywhere for a banana bread recipe that was gluten free, egg free, and dairy free with no luck. Finally I pulled out a classic old recipe and proceeded to change every ingredient. Whaddya know...It worked! Not only did it work, it's incredible (if I do say so myself). Now I will admit this photo is a little bit deceiving, I think it makes the loaf look taller than it is. The actual loaf of bread is 2 1/4" tall. It is pleasantly dense and moist with a fine crumb and it holds together well. My 12 yr old, Nikki, fed it to her friends and none of them knew it was "allergen free". Can you tell I am beaming with pride right now?! :)1/2 c Brown rice flour
1/2 c Sorghum flour
1/2 c Potato starch
1/4 c Tapioca starch
2 t Baking powder
1/4 t Baking soda
1/2 t Salt
1 t Cinnamon
1 t Xanthan gum
1/3 c Dairy free margarine, softened (or Spectrum shortening)
2/3 c Brown sugar
1 T EnerG egg replacer mixed with 1/4 c warm water (equal to 2 eggs)
1 c Mashed ripe bananas (this is about 2 large bananas, if you’ve mashed your bananas and find you are just short of a cup you can make up the difference with applesauce)
2 T Applesauce
1 t Vanilla extract
Preheat oven to 350 degrees. Grease a 9”x5” loaf pan.
Measure all of the dry ingredients (the first 9 ingredients) into a bowl and blend well with a whisk. Set aside.
In a mixing bowl cream together margarine and brown sugar. Add prepared egg replacer, mashed bananas, applesauce, and vanilla. Mix to combine. Slowly stir in dry ingredients, scraping down sides of bowl, until fully incorporated. Beat on medium speed for another minute.
Pour batter into greased loaf pan and smooth the top if needed ( a metal spoon dipped in water will smooth it without sticking to it). Bake for 50 minutes or until golden brown and a toothpick inserted in the middle comes out with crumbs instead of goop.
Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on a rack. Now you can slather it with margarine while still warm, wait until it cools (yeah right) and eat it like snack cake, or try it toasted tomorrow morning. This is one of the few allergen free breads that is just as good the next day even without toasting or warming.
10 comments:
You are a genius! I'm going to try it today. We always have left-over bananas and I hate wasting them. I've tried the freezer thing, but they just end up taking up room! lol
Thank you so much for remembering me!
PS The past couple of days, I haven't been able to use open id either. At least the pictures on everyone's blogs are back. I couldn't see any pics last night and blogger comment boxes wouldn't open. I have no idea why.
Oh good, I'm glad it didn't come too late. I think it had more to do with luck than brains, but thank you for the compliment.
Thanks too for the heads up on the blogger malfunctions, I thought it was just me.
That bread looks pretty good. I'll have to try it!
That banana bread looks great! I am going to pass on your blog info to some friends as well. We only have peanut allergy to contend with, so baking is pretty simple for us, but I have friends with children who have multiple food allergies. I know they struggle to come up with recipes to entice the kids to eat; I bet they'll love to try this bread!
Hi Jennifer, and thank you :)
I love how you say "only" a peanut allergy...that's how I feel when I'm on the food allergy network and I say we "only" have 6 food allergies, because some there have things so much worse. The peanut allergy is a lot to deal with all by itself. Yes, Please, spread the word to everyone! I am always excited to have more visitors, more comments, and more input. I am enjoying your site as well. Everyone in this house except for me is anaphylactic to peanuts.
This looks great! I will have to give it a try!
Hey Bella how are you!? Do you have a new site yet? I've sent you a couple of emails but figure you've been busy. Hope all is well. :)
Hello Again! Just wanted to let you know that I finally got around to baking that gluten-free blueberry pie a few weekends ago :). It isn't casein free, but I did use vegan shortening for part of the recipe and it could easily replace the butter. I gave in and purchased a pie mix that already included all the different flours/thickeners I'd need to actually make the crust. It actually worked quite well :). I admire you for being able to mix all those different flours and get the right combination! It is my goal to eventually bake/cook more gluten free foods...and one of these days, I might just go ahead and prepare my own gluten-free flour mix :). Haven't gotten around to getting that allergy test, but I am trying to keep a closer watch on certain "trigger" foods.
Hope all is well with you!
Sophie
this is the ridiculously long link to the pie :D
http://www.flour-arrangements.com/2008/03/jjs-gluten-free-blueberry-pie.html
Sophie that's wonderful, I hope your friend knows how lucky she is to have you. As for me, don't be so quick to admire...I only strive to be one of those women who mixes flours effortlessly. Yesterday I spent 4 hrs trying to make crepes. I made 4 different batches, altering the flours each time, until I came up with one I was happy with. Figuring out the properties of each flour is not easy, but when you do you will love the freedom it gives you in your baking. Thank you for the link, I'm going to look at it right now. Best of luck to you. :)
this looks so yummy!!!!
i love banana bread!
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