I adjusted one of my favorite banana bread recipes to create this one. You can also add 1/2 cup chopped nuts like walnuts or pecans.
2 cups gluten-free flour blend (see recipe on this site)1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Sprinkle of cinnamon (to taste)
2 large eggs
1/3 cup melted butter or veg oil
2/3 cup milk or yogurt (I had used sweetened yogurt, therefore only used 1/2 cup sugar)
1/2 – 3/4 cup sweetener like sugar, brown sugar, succanat, etc
1 tsp vanilla
2-3 ripe, mashed bananas
Optional: add ½ cup chopped nuts like walnuts or pecans to the wet ingredients.
1. Pre-heat oven (see Temperature Guidelines below) and get pans ready.
2. In a large bowl, mix the dry ingredients (first 6 ingredients).
3. In a smaller bowl, mix the eggs, then add the butter or oil, milk or yogurt, sugar, vanilla and banana.
4. Add the wet ingredients to the dry ingredients and mix gently.
5. Portion out muffins or loaf.
Tip: If using a muffin tin, try using an ice cream scoop. If you don’t have one, go to a restaurant supply store that sells many different sizes; these are the best ones.
Temperature Guidelines:
1 loaf pan: Bake at 350° F for 45-55 minutes.
Regular muffin pan: Bake at 375° F for 20-25 minutes, yield 12-16 muffins
Mini muffin pan: Bake at 375° for 15-18 minutes, yield 40 mini muffins
Copyright ©2010 Amy Fothergill, The Family Chef. All rights reserved.




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