Weekly Wonders: GF Banana Bread

My mother-in-law sent me a very special present the other day, something I've been wanting to help with gluten free baking. I'd been waiting to purchase it because it's pretty expensive and I was managing in the mean time. And then a surprise package arrived in the mail — yup, she's cool like that! Of course I had to use it! So this week's Weekly Wonders is on how to make gluten free Banana Bread (this recipe is really great for those old bananas that no one wants to eat).

First, here is my special present. Isn't it wonderfully red?

And second, look what you can make with it!

Yum!

You will need:

2/3 cups milk (I used Almond Milk)
1 tbsp fresh lemon juice
3/4 cups brown rice flour
1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 tsp xanthum gum
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup unsweetened applesauce*
2/3 cups sugar
2 large eggs
2-3 very ripe, medium bananas
1/2 cup chopped walnuts
1/2 cup chocolate chips

*A note about the applesauce: the original recipe calls for 1/2 cup butter but my arteries and I prefer to substitute applesauce. I used my own homemade applesauce which is sweetened and has some added spices. In this case, I just add a little less sugar and the added flavorings are tasty here.

Begin by greasing and flouring your loaf pan. Pre-heat the oven to 350°F.

Then combine the milk and lemon juice. Set aside and allow to curdle.

Curdled (this method is often used to substitute for buttermilk).

Now whisk together the flours, starches, xanthum gum, baking power, salt, and baking soda. It is especially important in gluten free baking to make sure these are well combined.

In the bowl of your brand new, extra special, red stand mixer, combine the applesauce and sugar. Blend on medium speed until combined.

Add the eggs one at a time, beating until combined. Then add the banans in pieces.

I only had two, but it's much better with three. 

Beat the mixture on medium-high speed until the bananas are completely combined. This mixture will also begin to look curdled.

Next, alternately add the milk mix and the flour mix in approximately three equal batches. Mix at low speed just until the batter is smooth.

Finally, add the walnuts and chocolate chips and mix in by hand.

Pour everything into your loaf pan and place into the center of your pre-heated oven.

Bake the bread until a toothpick comes out of the center clean, about one hour. Then cool on a rack for at least 20 minutes, longer if you can wait (it helps GF bread hold together better).

This recipe is fairly flexible and I'm sure could be easily adapted to a vegan version. Also, if you are interested in making a non-GF version, simply substitute the rice flour, millet flour, starches, and xanthum gum with 2 1/2 cups wheat flour.

Stay tuned next week for made-from-scratch gluten free mac and cheese!