Then I discovered that baked breads like corn bread, banana bread, and similar are AMAZING when made with gluten free ingrediants. My soft, dense, morning breakfast breads were back on my plate! Best of all, they used things like overripe bananas and leftover fruits and veggies so they weren't going to waste.
Here is my banana bread recipe that I make anytime I have more overripe bananas than we can use in smoothies.
3 over-ripe bananas
1 cup sugar (or sugar substitute like Truvia or Splenda or the equivalent in agave syrup)
1/2 c coconut oil (or butter or equivalent)
2 eggs (large fresh or the equivalent in Egg Beaters)
3 tbls unflavored nonfat Greek yogurt
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups GF flour mix (use your favorite mix or get a store mix like Pamela's)
Note: for sweet bread recipes I use a flour mix of sweet rice flour, coconut flour, and tapioca starch.
Add-ins for variety:
ground flax seed -great for adding more fiber to your food without the kids knowing it!
chopped dried fruit
Preheat the oven to 350F and grease a loaf pan with cooking spray.
1. Peel and mash the bananas and add the eggs and set aside
2. Pre-measure the sugar and butter into the mixing bowl. Set aside.
3. Pre-measure and mix the Greek yogurt, the baking powder, and baking soda and salt in another bowl. Stir and set aside to rise a little.
4. Pre-measure the flour into a bowl and set aside.
While it may seem like more work to prepare the wet and dry ingredients ahead of time, it make the entire process go quicker when you have everything at hand, ready to go before you turn on the mixer.
1. Use a mixer to cream the salt and butter together.
NOTE: If you are using a Kitchen Aid stand mixer, try a 3 or 4 setting for this part and then increase to 5 when you add the flour mix.
2. Add the eggs and banana and mix until creamy
3. Add the risen yogurt mix to the bowl and mix well.
4. Add flour mixture and mix well.
5. Optional - add the add-ins at this point but fold them in rather than mixing.
Pour the batter into the loaf pan and bake. Check it at 25 minutes using a toothpick. If it comes out clean, it's done. If not, add time in 5 minute increments, checking each time using the toothpick. (Note: depending on the add ins and your oven, you may end up cooking it as long as 35-40 minutes).
When done, invert the bread onto a clean kitchen towel and lift the pan off. Let cook before slicing.
Serve with preserves or marmalade or honey or peanut butter....whatever you like! It's great toasted or cold. To store, wrap it tightly in plastic wrap and put it in a zip top bag in the refrigerator to stay moist.