Friday, June 22, 2012

Gluten Free Banana Bread & Muffins

You will need

1 1/2 cups of Gluten-Free All Purpose Baking Flour (or 1 cup white rice flour,1/2 cup bean or sorghum flour)
1 cup sugar 
1 Stick (1/2 cup) unsalted butter, room temperature 
2 large eggs 
3 ripe bananas*, peeled 
1 1/2 tbsp. milk 
1 tsp. ground cinnamon 
1 tsp. gluten-free vanilla extract 
1 tsp.  baking powder 
1 tsp. baking soda 
1 tsp. salt
1/2 tsp. xanthan gum 
1/2 cup chopped pecans

1 cup milk chocolate chips

Mix sugar and butter with mixer until creamed and fluffy. Mix in eggs one at a time. In a separate bowl, mash the bananas with a fork or potato masher, and stir in milk, cinnamon, and vanilla. Add banana mixture to cream mixture and stir with mixer. Combine remaining dry ingredients. Slowly stir into wet mixture until flour disappears.

For muffins, spoon mixture into greased muffin tins, filling each muffin hole 2/3 full with dough. Bake on middle rack of oven at 350° for 12-15 minutes, or until the muffin tops are golden brown (took me 20 minutes.) For a loaf, pour mixture into a greased bread loaf pan. Bake on middle rack of oven at 350° for 50-60 minutes, or until the edges and top are golden brown. * Note that ripe bananas don’t mean spoiled bananas. If you wouldn’t consider eating it, don’t consider putting it in your bread! Also, if you have ripe bananas but aren’t ready to make your bread today, peel the banana and place it in a ziplock bag in the freezer. They’ll usually stay okay in the freezer for 3-6 months if tightly sealed. When you are ready to use them, just take the bananas out of the freezer and let them thaw for a couple hours at room temperature.


No comments:

Post a Comment