I LOVE banana bread! A few years ago I found the best recipe yet, the world famous flours bakery recipe. And it was the only one I would use! Steve Jobs comes to mind in today's posting for his saying that his success came from seeing a great idea and making it better, so I found the best recipe and I am now making it gluten and dairy free... Try it! You will not be disappointed.. The texture is moist and the flavor is amazing!
Ingredients
1 2/3 cups gluten free flour (the recipe I use is here in the posting, http://5loavesofbread.blogspot.com/2011/09/almond-butter-chocolate-chip-cookies.html I use brown rice flour for this mixture and Fred Meyer sells it in the bulk section for $1.99 per lb)
1 tsp baking soda
1/4 tsp ground Cinnamon
1/2 tsp salt
1 cup plus 2 tab sugar
2 eggs
1/2 cup oil, (I use safflower oil)
4 large bananas or 5 small med bananas mashed (very ripe work best and I put the over ripe ones in the freezer for later use and they work well for this bread, though they seem watery, they turn out great)
3 tab almond milk
1 tsp vanilla extract
optional toasted walnuts and or chocolate chips, my family is a no nuts plus chocolate chips, of course:-)
Set oven to 350 degrees and start with beating the eggs and sugar with a mixer on high for 5 to 10 minutes or until light and fluffy. In a separate bowl combine all the dry ingredients and stir with a fork. When the eggs and sugar are light and airy add in the oil, then the mashed bananas, almond milk and vanilla extract. Mix those together, and then fold in the dry ingredients until just mixed. Pour into a loaf pan or muffin pan lined with papers. If you plan to use a loaf pan, it is best to line that with parchment paper, and bake for 45 min to 1 hour or until toothpick comes out clean. I top my bread or muffin with dairy free chocolate chips before baking. I prefer using this recipe to make muffins. Bake at 350 degrees for 21 minutes or until toothpick comes out clean. You decide!!
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