Sunday, January 13, 2008

Minature Banana Bread Loaf

I've tried quite a few gluten-free, dairy-free banana bread recipes in my day and none could compare to my dear Mom's banana bread. It was so good that when she sent a loaf back with me to school in college, and I had to hand it off to my friend to bring it back to my dorm because I had to go to tennis practice, there was only half left when I got back to the dorm. And I really couldn't blame her; my Mom's banana bread is good.

Fast forward to a few years later, and I'm trying to replicate that moist, sweet, loaf. I've had a few failures, including a loaf that crumbled to the touch, but alas! I have found a winner, and it's basically my Mom's recipe -- modified gluten free.

I should also mention my slight obsession with "little" cooking tools. The notebook above is the size of a checkbook, so yes, the whisk is really the size of a fork, and the mini-loaf pan (I have four of them) makes a loaf slightly larger than a regular-sized muffin. This banana bread worked perfectly in my mini-loaf pan, but it also turned out well in a regular sized loaf pan -- just adjust your cooking time.

That's Henry -- eyeballing my loaf. Bad Henry.

Gluten-free, Dairy-free Banana Bread

2 teaspoons vanilla (make sure it's gluten-free; I use Nielsen-Massey Vanillas)
3/4 cup sugar (I had vanilla sugar on hand, so I used that)
4 very ripe, mashed bananas (I freeze over-ripe bananas and pop them in the microwave to defrost them when I want to use them)
3/4 cup vegetable oil
2 eggs, beaten
2 cups of your favorite gluten-free flour (I use a mix of superfine brown rice flour, tapioca starch and potato flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xantham gum

Preheat oven to 350 degrees

In a large bowl, mix the vanilla, sugar, bananas, oil and eggs. Slowly incorporate the dry ingredients.

Grease either your mini-loaf, or regular-sized loaf pans and fill just before you reach the top of the pan.

Bake until a knife comes out clean when inserted into the middle of the loaf. It took about seventeen minutes for my mini-loaf pans, and about thirty-five for my regular-sized loaf.

1 comment:

mutritiousnuffins said...

That looks quite nice. I love the miniature size.. Is there any way you can post the ingredient size for the miniature loaf, not the full sized loaf? It would be so nice to make one mini loaf pan for me for breakfast :)