Tuesday, August 21, 2012

Quick Banana Bread

I am a fan of banana bread. It screams comfort to me. Jon hasn't been feeling well, so I made a big pot of chicken and vegetable soup and a loaf of banana bread.

I wanted to be able to eat the banana bread, so I opted to try a new gluten free recipe. The one I used came from of my Betty Crocker gluten free cook books. I had to make a few substitutions on the fly because I didn't have quite enough gluten free Bisquick. But, lucky for me, I am a fairly savvy cook.

The results were wonderful! It was moist and tender. I would like a little stronger banana flavor, but Jon said it was perfect.

This would be a great holiday bread for brunch or for a sweet treat. It's perfect for those gluten eaters in your life because it uses gf flours that don't have strong flavors. My husband who is a big fan of gluten filled treats asked why I was eating the bread- he didn't know it was gluten free until he was told. That is a huge success in my book!

Here's to you and your culinary adventures!

Quick Banana Bread
Makes 1 loaf

1/2 cup butter, softened
1 cup sugar
1 cup mashed, ripe bananas
2 eggs, beaten
1/2 cup buttermilk*
1 1/2 cups gluten free Bisquick**
1 1/4 cups brown rice flour
1/4 cup tapioca flour
1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp pumpkin spice
1/2 tsp cinnamon
1/8 tsp salt

Preheat oven to 350. Spray the bottom of a 9x5 loaf pan with cooking spray.

In a large bowl, cream together butter and sugar. Add banana,eggs and buttermilk. Mix well.

In a separate bowl combine Bisquick, rice flour, tapioca flour, xanthan gum, baking powder, spices and salt.

Add dry ingredients to the banana mixture. Stir to combine. Pour into the prepared loaf pan.

Bake for 1 hour to 1 hour and 10 minutes until a toothpick inserted into the middle comes out clean. Cool 10 minutes. Run a knife around the edge of the pan to loosen the loaf. Remove the bread from the pan and place on a cooling rack to cool completely.

* If you don't have buttermilk- take 1/2 cup milk add 1/2 TBS lemon juice or vinegar. Stir. Let sit for 5 minutes. Stir again and use as directed.

** You can use 2 1/2 cups of gluten free Bisquick. If you do, omit the rice flour, tapioca flour, and xanthan gum.

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