GLUTEN-FREE: Mama Jo's Banana Bread

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

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 

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.)

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.

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 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.  

The stars are to make sure you know this is important --- grease, 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.  

(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)

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