Gluten-Free, Egg-Free Banana Bread
|3 Bananas; Very ripe|
|2 CupsGluten-Free Flour Mix; (see instructions)|
|1/4 CupGrain flour; (i.e. Millet, Sorghum, Quinoa, etc.)|
|3/4 CupBrown Sugar|
|1 tspXanthan gum|
|1 tspBaking powder|
|2 TGround flax seed|
|Choice of spices, to taste; (Cinnamon, Ginger, Cloves, Allspice, Cardamom, etc.)|
|1/4 CupButter; Softened|
|1/2 to 3/4 CupMilk|
|1/4 CupDemerara Sugar|
Gluten-Free, Egg-Free Banana Bread Preparation
(Gluten-Free Flour Mix: 2 1/2 C. Rice Flour, 2/3 C. Potato Starch, 1/3 C. Tapioca Starch; Mix well. Use 2 cups of mix for recipe)
Pre-heat oven to 400 degrees F. Grease and dust a loaf pan with GF Flour Mix. In a bowl, mash bananas thoroughly. Dump in dry ingredients, in no particular order. Add vanilla, oil, softened butter, and enough milk to make a very thick batter (thinner is ok, it will just take a little longer to bake). Pour into prepared loaf pan and spread evenly. Sprinkle demerara sugar evenly over top (optional). Bake about 40 minutes, or until cake tester comes out clean.
This is a very forgiving recipe. I didn't actually measure my ingredients this morning, just dumped and baked. You can make the batter thinner and it will probably rise a little more. Bits of fruit (cranberries, raisins, chopped dates or apricots etc.) or chopped nuts can be thrown in for additional flavor, texture and nutrition. You can add an egg or two and decrease the oil to 2 T if eggs are not a problem. You can also substitute soy, rice or nut milks for the cow's milk in the recipe. I usually use soy milk for it's protein content (important in GF baking), but other milks would still work fine. Do not omit the xanthan gum, it is an essential ingredient in GF baking. If you can't do xanthan gum then use any gum that does work for you (i.e. methylcellulose or agar). This will be very crumbly otherwise.
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