After eating almost exclusively fresh, local fruit all summer, with the change of season there is less selection and I've had to go back to fruit from he grocery store - including bananas, which I skipped almost all summer. My first banana purchase this fall was a bunch of 6, of which I only ate 2 before the other four started browning - perfect for making banana bread. I have a recipe I found last year that I have modified somewhat to be gluten-free and dairy-free. Enjoy!
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The basic ingredients: Arrowhead Mills Gluten-Free Baking Mix,
almond meal, canola oil, organic cane sugar, baking soda,
baking powder, salt, pumpkin pie spice, ginger, cinnamon,
cloves, vanilla, ripe bananas, lemon (zested), 2 eggs,
frozen blueberries |
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1 3/4 cups of GF baking mix, plus a couple
tablespoons of flax seed |
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| Pour into bowl |
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| Add 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp of salt |
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| Add spices: ginger, some pumpkin pie spice, cloves |
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| Blend |
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| 1/4 c. of almond meal |
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| Grate about 1 tsp. of lemon zest |
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| Add almond meal and lemon zest to bowl and mix. |
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| Puree bananas. |
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| ... until smooth |
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| Add 1/2 cup of oil and 3/4 cup of sugar to mixer. |
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| Blend |
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| Add eggs (this was 2 eggs, but one had a double yolk) |
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| Blend |
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| Until smooth |
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| Spoon in flour blend to egg-oil-sugar mix. |
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| Alternate with blended banana. |
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| Add a bit of vanilla and blend. |
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| Add 1 c. of frozen blueberries |
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| Blend |
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| Pour into greased pan and bake at 350 F for 1 hr. |
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| Should be golden when done. |
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| Serve warm with butter or margarine. Yummy! |
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