Thursday, January 21, 2010
2 cups Gluten Free Mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1/2 teaspoon xantham gum
pinch of salt
1 stick butter
1 cup sugar
3 ripe bananas, peeled and mashed (I put them in the blender because I'm not a fan of chunks)
Optional, but recommended:
1 teaspoon cinnamon
2 teaspoons vanilla
1 teaspoon cloves
2 tablespoons brown sugar
Preheat oven to 350 degrees F.
Mix dry ingredients in medium sized bowl.
Cream butter, add sugar and beat until fluffy.
Add the eggs, followed by bananas.
Add optional spices at this time (cinnamon, vanilla, cloves)
Add dry ingredients and stir until blended.
Spoon batter into 9 x 5 bread pan and optionally sprinkle brown sugar on top if you would like a crusty sweet top.
Bake for 1 hour or until toothpick comes out clean.
This banana bread can also be frozen and saved for a later date. If you wrap it in foil and then put it in a freezer bag is tastes just as good a few months later. It's nice to have on hand during those unexpected busy times.