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Hi Listserve Friends,
Yummy recipes for banana bread / muffins! Thanks all for so many recipes and cooking tips! Here they are! Enjoy! Lisa in Maryland
*Apologies for the delayed summary -- just got back from travel : ).
BANANA TEA BREAD
1 3/4 cups glutenfree flour blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/3 cup butter (I always use real, unsalted butter)
2/3 cup sugar
2 eggs (well beaten)
1 cup mashed ripe bananas
Mix the dry ingredients (except the sugar) in one bowl. Cream the butter in another bowl, gradually adding the sugar until light and fluffy. Add the eggs and beat thoroughly. Stir in the mashed bananas. Mix in the wet ingredients gradually with the dry and and beat after each addition until smooth. Turn the batter into a buttered bread pan and bake in a moderate oven (350*F) for about 1 hour and ten minutes, until the top is golden brown and an inserted skewer comes out clean.
I sometimes add half a teaspoon (or more if you like) of cinnamon to the dry ingredients for extra flavour. A drop of vanilla extract to the wet ingredients is a nice option too.
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BANANA MUFFINS
1/2 cup (125 ml) margarine or butter
1/2 cup (125 ml) brown sugar (can use sugar replacement product)
1 tsp (5 ml) vanilla
2 x eggs
1/4 cup (50 ml) sour cream
1 cup (250 ml) mashed bananas
3/4 cup (175 ml) brown rice flour
1/2 cup (125 ml) potato flour
1/4 cup (50 ml) low fat soy flour (can use tapioca flour)
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt
from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=18360
Method :
a.. Preheat oven to 400F (200C). Cream butter, sugar and vanilla
until light and fluffy. Add eggs one at a time, beating well after each. Add
sour cream and bananas and mix well. Sift the dry ingredients and add to
mixture. Pour into non-stick muffins tins, 3/4 full and bake 15-20 mins.
b.. Makes 18 muffins
Serving size: 1 muffin
c.. Yield: 18
1/2 starch, 1 fruit, 1 fat
If sugar replacement item is used, calories will be reduced.
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BUCKWHEAT BANANA BREAD
Copied from Cookbook: 'Eating Gluten Free'
Hearty, flavorful bread with a fabulous cake-like texture.
Prep: 10 minutes
Cooking: 12 minutes for muffins
45 minutes for loaf
Total Time: 22 minutes for muffins
55 minutes for loaf
Yield: 12 muffins or 1 loaf
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4 Very Ripe Bananas
1/3 cup Maple Syrup
1/3 cup Vegetable Oil
1 cup Buckwheat Flour
1/2 cup Millet Flour
2 Tbsp Arrowroot
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Xanthan Gum
1/2 tsp Salt
1/3 cup chopped walnuts
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Preheat the oven to 325.
Mash up the bananas with the oil and the maple syrup in a large bowl.
Mix all the other ingredients, except the walnuts, in another bowl.
Add the flour mix to the banana mixture and stir to combine.
Stir in the chopped walnuts.
Lightly grease muffin tins or a bread pan with vegetable oil.
Spoon the batter into a bread pan or muffin tins, filling each muffin
tin about 3/4 of the way.
Bake muffins for 12 minutes, or until a toothpick inserted into the
center of a muffin comes out clean.
Bake the bread loaf for 45 minutes, test for doneness with a toothpick
as above.
After 20 minutes of baking, cover the bread loaf with a loose tent of
tinfoil to prevent the top of the loaf from getting burned.
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Paula's Pancake & Baking Mix has a recipe on the package and on-line at: www.pamelasproducts.com
This recipe has high praise from Listserve friends!
A word of advice, they don't rise like regular muffins so when you make them fill the muffin cups full. Orange or lemon flavored honey is recommended (1/8 cup). Also, use 1/4 cup honey and 3 bananas if doubling the recipe.
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'Cause Your Special Muffin/Banana Bread' Mix available on-line.
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