GLUTEN-FREE VERSION - BANANA BREAD
1. CREAM:
1/2 cup softened butter
1 1/2 cups sugar
1 teaspoon vanilla
2 egg yolks
(SAVE your egg whites!
Put them aside in a bowl to whisk at the VERY end...)
2. COMBINE:
2 cups mashed bananas
(about 5-7 medium/large very ripe bananas)
1-2 teaspoons lemon juice
3. ADD:
1/2 cup buttermilk
1/2 cup buttermilk
4. MIX IN A SEPARATE BOWL:
1 teaspoon baking soda
2 cups Gluten-Free flour mixture
GLUTEN-FREE FLOUR MIX:
3 cups Bob's Red Mill - RICE FLOUR
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
Heat oven to 350.
Cream together softened butter with the sugar.
Then add and mix in egg yolks and vanilla.
Mix well with a hand held mixer.
Then add and mix in egg yolks and vanilla.
Mix well with a hand held mixer.
In their own bowl, pile up 5-7 naked bananas.
Add 1-2 teaspoons lemon juice.
Using the same hand held mixer, mash up all your bananas with the lemon juice.
Combine with your creamed ingredients.
Add 1-2 teaspoons lemon juice.
Using the same hand held mixer, mash up all your bananas with the lemon juice.
Combine with your creamed ingredients.
Add 1/2 cup buttermilk to the creamed items and mashed bananas; mixing with the hand held mixer.
Then add the combined dry ingredients; mixing again with a hand held mixer.
Beat the egg whites in a bowl until light and fluffy with a small whisk or fork.
Fold in beaten egg whites.
***Grease baking dish(s) with refined coconut oil (LouAna's is best!), or Pam cooking spray if you are doing a designed baking pan, and then dust with sugar.
If you have questions about the sugar dusting, please re-read Emily's Brownie post.
If you still have questions after that, please don't ask them.
It's best with the dusting of sugar.
I won't promise amazing without it.
Fill whatever you are baking in NEARLY to the top! You only want to leave 1/2 inch space between the level of your batter and the top of your pan. No more, no less.
Bake muffins for 15-20 minutes.
Small loaves 25-35 minutes.
Large loaf 40-60 minutes.
Small loaves 25-35 minutes.
Large loaf 40-60 minutes.
(OR UNTIL CAKE TESTER OR THIN KNIFE COMES OUT CLEAN and BREAD IS A DEEP GOLDEN BROWN.)
My favorite for baking this recipe:
a mini-bundt pan from Pampered Chef Stoneware
with 6 bundts.
They take 30-40 minutes.
For instructional photos, please visit the original post for this recipe.
Click Link FOR: Mama Jo's Banana Bread - (original recipe)
Click Link FOR: Mama Jo's Banana Bread - (original recipe)
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS