Thursday, March 31, 2011

Momma K's (Gluten Free) Banana Bread

My mom makes the best banana bread.  You might think your mom makes the best banana bread, but you are biased, and wrong.

My brother asked me to make some baked goods for a show opening he's having on Sunday.  I love baking so I said sure.  I'm also pretty selfish so I wanted to make something gluten free so I could eat it too.

I did a gluten free test run of my mom's banana bread tonight.  If it turned out awful, I planned to make it the regular way since I didn't want to deprive everyone else of this delicious bread.  Fortunately, it came out amazing and I'll be making it again for the show opening Sunday.

Updated Picture.  Same Recipe.

Momma K's Banana Bread - with Gluten Free adjustments:

1 1/2 cups (3 sticks) butter - I used 1/2 cup butter and 1 cup applesauce*
1 3/4 cups brown sugar**
4 eggs
4 cups flour - I used all purpose gluten free flour***
1/2 tsp. baking soda
1 Tbs. baking powder
2 cups mashed ripe banana (4-5 bananas)
1 cup strong black coffee
1 Tbs vanilla

Preheat oven to 350 degrees

In a large bowl beat together the butter, applesauce if using, and sugar

Beat in each egg one at a time

In a medium sized bowl stir together the flour, baking soda, and baking powder

In another bowl stir together the mashed banana, coffee, and vanilla

Using a spoon, add the banana mixture and the flour mixture to the butter/sugar mixture, beginning and ending with the flour mixture.  My mom always reminds me not to over-mix, and then I do it anyway (but you shouldn't).

Pour the batter into a greased bundt pan and cook for 1 hour.  If you want to use a loaf or cupcake pan then the cooking times will be shorter.  I'm guessing 45 minutes for a loaf and 20ish minutes for cupcakes.  Don't take my word on that, though.  Google it.

* I used applesauce because of what Daniellan told me about butter in gluten free baking and also because I had it around and was trying to pretend I was being healthy
** I used 1 cup brown sugar and 3/4 cup white sugar because I was low on brown sugar
*** I used a mixture I had bought at Risotteria a few months ago.  I'm not well versed enough in gluten free flours to tell you any mixture will work, but I plan on using Bob's Red Mill All Purpose GF Baking Flour for my next batch and I'm hoping for the best.

This is my first recipe.  Questions?

UPDATE:  When I made this again, I used a different flour mixture and it needed more like an hour and 20 minutes to cook.  Don't question this.  Just cook it until a fork comes out clean.