Clara Gluten Free

Banana Bread

I did it! I did it! I did it! I made GF banana bread that isn't weird! There's been a long argument between me and banana bread, you see, and it seems that I have won.

This issue is always something like this: it's mushy (near liquid), it's crumbly (read: falling apart), it tastes strange (that is, saccharine, or bitter, or like baking soda), it makes us glutened (actually, a bunch of ingredients I was buying were bad, so they were yielding bad bread). But now, by Jove, I think I've got it! It also turned out to be a great way to clear out the freezer of hoarded over-ripe bananas we had built up (10).

The key was pummeling this baking recipe with binders. Eggs and flaxseed, actually, and sugar. Turns out sugar is extremely important for baked goods in keeping the proper texture (I think it has to do with the way the recipe retains water, actually, but don't quote me on that), and all my breads were too low-sugar. Which is unfortunate, because I like them to be not very sweetened, but that might be for next time around. As such, here's the recipe for the banana bread that my mom and I may or may not have spent all of Thursday afternoon eating.

Banana Bread - makes 3 loaves, 12-14 slices per loaf. 
Note: This is a really good way to clear out a lot of over-ripe bananas you might be saving in the freezer. Also, the best way to freeze bananas: remove the peel, stick the bananas in a large bag, and freeze all together. Defrost in the microwave when you are ready, at a medium heat, until the banana is pretty mushy (it won't have a banana texture, more like a really soaking sponge).

10 bananas, defrosted
1 1/4 cp dark brown sugar, packed
1 1/4 cp white sugar
2 tbs vanilla
6 eggs, whisked together
7 tbs ground flaxseed meal
3 sticks butter, softened
4 1/2 cp brown rice flour
2 cp tapioca flour
1 tbs baking soda
1 tbs kosher salt

1- Preheat oven to 350 F. Grease 3 loaf pans with the wrappers of the softened butter.

2- Put the bananas in the bowl of a large stand mixer. Mash the bananas with the paddle attachment by stirring at a medium speed. They may liquify (that's ok).

3- Add sugar and vanilla. Stir at medium until well-combined. Add butter. Stir until combined (it's ok if there are fine lumps of butter in the mixture). Add eggs and flaxseed meal.

4- Stir in the flours, baking soda, and salt. Stir until batter is loose, but well combined.

5- Pour into loaf pans. Bake 60-70 minutes. Remove when the loaves are firm to the touch and dark brown.

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