Sunday, April 20, 2008

Banana Bread - free from Gluten, Eggs, and Milk

My first Gluten Free Post!

I was tempted to make my new Zucchini-Pineapple bread again, but there were 3 overripe bananas on the counter begging to be used. How could I say no?

Juice of one lemon (or 2 small to make about 1/3 cup)
3 overripe (lots of brown spots) bananas - make the grocer happy, take the old separate ones if you don't have any of your own!
1/2 cup light flavored oil (I used a canola/corn oil)

1 cup Gluten Free baking mix
3/4 cup white rice flour
1/2 cup sorghum flour
1/4 cup coconut flour
1/4 cup ground flax seed (I buy mine bulk and grind it in a coffee grinder)
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped dates (about 8 dates)
1/2 cup nuts (I like pecan)

1 cup rice milk

Preheat oven to 375 degrees (350 for convection baking). Grease a 4x8 inch loaf pan. I used coconut oil.

Peel and mash the bananas. Add the lemon juice and mix thoroughly. Add the oil.

Mix all the dry ingredients in a large bowl. Mix until the brown sugar is only tiny lumps and the flours are well incorporated. If you use the dates, and slice them yourself, take a couple of tablespoons of the dry ingredient flour mix and toss the dates in it. It separates them from becoming a single gooey blob. Mix the banana, lemon, oil mixture in with the dry ingredients, dates and nuts. This should look crumbly and rather dry. When the lumps are about 1/2-inch in size start to add the rice milk in three 1/3 cup batches. This will be moist but very stiff batter.

When the ingredients are incorporated, turn into the pan and smooth the top. I even mound it up towards the center. I have found that whatever shape you make these breads - i.e. swirls left by the spoon, never smooth out and are immortalized in the finished loaf.

Bake for 1 hour or until a knife inserted comes out clean. Un-mold the bread and cool on a rack. Don't slice before it is cool.

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