I found a lot of GF alternate flours at our local Grocery Outlet. The good? They were pretty cheap for GF flours. The bad? They expire soon. So we got baking and trying out recipes. Here is one that worked pretty well. It's gluten-free, dairy-free, nut-free, and pretty tasty.
GF Banana Cake
1 1/2 c. sugar
4-5 very ripe bananas
1/4 c. softened butter
1/3 c. milk or milk substitute
3 eggs
1 1/2 t. baking powder
1 t. baking soda
1 t. salt
1 c. GF flour blend (the stuff that you substitute 1:1 for regular flour)
2/3 c. banana flour
Heat oven to 350°. Grease a 9x13 cake pan and set aside.
Cream sugar, bananas, and butter until very creamy and smooth. Add milk, eggs, baking powder, baking soda, and salt. Beat well. Stir in flours until well blended.
Spread in baking pan. Cook for 45-55 minutes, until cake is set and toothpick comes out clean.
Cool and frost as desired.
This makes a dense banana cake very similar to banana bread. You can add cinnamon or chocolate chips to it if you want.
Showing posts with label banana bread. Show all posts
Showing posts with label banana bread. Show all posts
Thursday, February 28, 2019
Thursday, September 19, 2013
Thursday Recipe - Banana Bread Take 2
I posted a recipe for banana bread a few weeks back. It tended to turn out dry and crumbly, so I went hunting for a different one. Here's one from an old Betty Crocker recipe book that is usually pretty good.
Banana Bread
1 c. sugar
1/3 c. butter
1 1/2 c. very ripe bananas (3-5 medium)
2 eggs
1/3 c. water or milk
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 t. cinnamon, nutmeg, ginger, allspice, ground cloves or any combination (optional)
1 2/3 c. flour
1/2 c. raisins, craisins, or other dried chopped fruit (totally optional)
1/2 c. chopped nuts (optional - I never put them in but then I don't like nuts in my bread)
1/2 c. chocolate chips (optional but tasty)
Cream butter and sugar. Add bananas. Beat until smooth. Add eggs, water, baking soda, salt, and baking powder (and spices if you choose to use them). Mix well. Stir in flour (nuts and fruits if you desire) by hand just until mixed. Pour into one large, well-greased loaf pan or two medium, well-greased loaf pans, or four small, well-greased loaf pans. I usually just spray the with non-stick spray and use non-stick or glass loaf pans. Scoop the batter into the pan(s). Sprinkle with chocolate chips if desired.
Bake at 350° for 45-75 minutes, depending on size of loaf pan. A toothpick inserted into the bread should come out clean. Let cool for 5 minutes. Loosen the sides of the loaf with a spatula, then remove from pan and finish cooling on a baking rack.
Tip: If you want really moist banana bread, let it cool most of the way then wrap it tightly in plastic wrap and refrigerate at least overnight. Keep it wrapped in the fridge when not devouring it.
This is really tasty with cream cheese spread.
Banana Bread
1 c. sugar
1/3 c. butter
1 1/2 c. very ripe bananas (3-5 medium)
2 eggs
1/3 c. water or milk
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 t. cinnamon, nutmeg, ginger, allspice, ground cloves or any combination (optional)
1 2/3 c. flour
1/2 c. raisins, craisins, or other dried chopped fruit (totally optional)
1/2 c. chopped nuts (optional - I never put them in but then I don't like nuts in my bread)
1/2 c. chocolate chips (optional but tasty)
Cream butter and sugar. Add bananas. Beat until smooth. Add eggs, water, baking soda, salt, and baking powder (and spices if you choose to use them). Mix well. Stir in flour (nuts and fruits if you desire) by hand just until mixed. Pour into one large, well-greased loaf pan or two medium, well-greased loaf pans, or four small, well-greased loaf pans. I usually just spray the with non-stick spray and use non-stick or glass loaf pans. Scoop the batter into the pan(s). Sprinkle with chocolate chips if desired.
Bake at 350° for 45-75 minutes, depending on size of loaf pan. A toothpick inserted into the bread should come out clean. Let cool for 5 minutes. Loosen the sides of the loaf with a spatula, then remove from pan and finish cooling on a baking rack.
Tip: If you want really moist banana bread, let it cool most of the way then wrap it tightly in plastic wrap and refrigerate at least overnight. Keep it wrapped in the fridge when not devouring it.
This is really tasty with cream cheese spread.
Thursday, July 4, 2013
Thursday Recipe - Banananana Bread
I keep thinking, I'm sure I posted this recipe somewhere on this blog. But then I can't find it so I must not have posted it. The older I get, the less I can remember anyway.
So here's a great recipe for banana bread. Dress it up or leave it plain. We like to serve it with cream cheese.
Banana Bread
3 - 4 medium-size very-ripe bananas
2/3 c. sugar
1 T. baking powder
1 t. salt
2 T. softened butter
3/4 c. milk
1 egg
1 1/2 c. whole wheat flour
1 c. white flour
Cream bananas with sugar until smooth. Add baking powder, salt, butter, milk, and egg. Beat on low speed until well blended. Stir in flours by hand.
Grease 1 large loaf pan or several smaller ones. Scoop batter into pans, filling them about halfway. Bake at 350° for 55 - 65 minutes for large loaf, 40-50 for smaller pans, 20-25 for muffins. Cool 5 minutes, turn out on rack to cool the rest of the way.
Variations:
Orange spice - Substitute orange juice for the milk. Add 1 t. nutmeg, 1 t. cinnamon, and 1 t. orange zest with the sugar.
Spice bread - Stir in 1 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, and 1 t. vanilla extract with the sugar.
Chocolate chip - Add 1 t. vanilla extract with the sugar. Stir in 1 c. mini-chocolate chips with the flours.
Nut bread - Add 1 c. chopped nuts (walnuts, pecans, almonds) with the flours.
Choco-peanut - Add 1/2 c. cocoa and 1/4 c. peanut butter with the sugar, reduce whole wheat flour to 1 c. Omit butter.
Dairy-free - substitute your favorite milk-like beverage for the milk. Or use water. I wouldn't use cola, though it might give you an interesting taste.
So here's a great recipe for banana bread. Dress it up or leave it plain. We like to serve it with cream cheese.
Banana Bread
3 - 4 medium-size very-ripe bananas
2/3 c. sugar
1 T. baking powder
1 t. salt
2 T. softened butter
3/4 c. milk
1 egg
1 1/2 c. whole wheat flour
1 c. white flour
Cream bananas with sugar until smooth. Add baking powder, salt, butter, milk, and egg. Beat on low speed until well blended. Stir in flours by hand.
Grease 1 large loaf pan or several smaller ones. Scoop batter into pans, filling them about halfway. Bake at 350° for 55 - 65 minutes for large loaf, 40-50 for smaller pans, 20-25 for muffins. Cool 5 minutes, turn out on rack to cool the rest of the way.
Variations:
Orange spice - Substitute orange juice for the milk. Add 1 t. nutmeg, 1 t. cinnamon, and 1 t. orange zest with the sugar.
Spice bread - Stir in 1 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, and 1 t. vanilla extract with the sugar.
Chocolate chip - Add 1 t. vanilla extract with the sugar. Stir in 1 c. mini-chocolate chips with the flours.
Nut bread - Add 1 c. chopped nuts (walnuts, pecans, almonds) with the flours.
Choco-peanut - Add 1/2 c. cocoa and 1/4 c. peanut butter with the sugar, reduce whole wheat flour to 1 c. Omit butter.
Dairy-free - substitute your favorite milk-like beverage for the milk. Or use water. I wouldn't use cola, though it might give you an interesting taste.
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