For Christmas, a friend gave me a 5 pound bag of Jules Gluten Free Flour. She swore by it. I’ve had enough total failures in trying to find the “correct” gluten free flour for baking simple things like banana bread that I’ve all but given up. I’ve had that once in a blue moon craving for banana bread and thought, why not. I mean, worse case? I toss it after making it. This is a modified recipe from Simply Recipes.
4 medium slightly overripe bananas
1/3 (5T) melted Cabot unsalted organic butter
3/4 c of raw sugar (it’s a bit ‘less’ refined than the normal white sugar). Making it again, I’d debate about dropping it to between 1/2 cup and 3/4 cup
1 medium egg beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 c all-purpose flour
1/2 c walnuts
The original recipe says your don’t have to use a mixer. For me? Meh. I’ll use a mixer the next time just for the simplicity of not have 3 kitchen tools, a bowl and a measuring cup to clean up.
Mash the bananas, stir in the butter. Add the sugar, egg and vanilla. Blend. Sprinkle in baking soda. Mix in flour.
Pour into a greased loaf pan and bake in a 350 degree oven for an hour. Mine turned out moist and a bit browner than normal because of the use of the raw sugar.
This recipe is a keeper for the foodie files.