According to John-Bryan Hopkins at Foodimentary.com, today is National Banana Bread day. The stars must be in alignment for this recipe, which I whipped up yesterday and fed the kids this morning. The recipe uses the same dry ingredients as the Pumpkin Bread I posted a few weeks ago. It happens to be gluten-free, though it is just as good, if not better, than regular banana bread. My kids scarf it down in every variation- with nuts, without nuts, with dates, without dates.. . I’ve even turned it into Chocolate Chip Banana Bread (well, cake really,) for special occasions. That variation is included below. Enjoy!
1 c. soy flour
½ c. corn (or potato) starch
¼ c. brown rice flour
¾ tsp. baking soda
½ tsp. salt
¼ c. butter, room temperature
2/3 c. sugar
Scant ¾ c. mashed ripe banana (about 2 medium bananas)
½ c. toasted walnuts, chopped (opt.)
½ c. chopped dates (opt.)
Preheat oven to 350°F. Coat a 8×4” loaf pan with cooking spray.
Combine soy flour, corn starch, rice flour, baking soda and salt in a small bowl. Set aside.
Briefly attempt to cream butter and sugar (there won’t be enough butter to do this, but at least combine to grittiness). Add eggs and beat until thick and pale yellow.
Add half the dry ingredients and mix briefly. Add the mashed bananas. Mix. Finish adding the dry ingredients, reserving a tablespoon or so if using walnuts or dates. Toss dates and/or walnuts with that little bit of dry ingredients, then stir into batter. Scrape into loaf pan and smooth top. Bake 55 min, or until a toothpick inserted into the center comes out clean. Cool completely in pan on rack.
Chocolate Chip Banana Bread (variation)- Follow the recipe above, omitting dates. Up the sugar to ¾ c. (or 1 cup, if your bananas were not super-ripe). After beating the butter, sugar and eggs until thick, stir in 1 tsp. vanilla and ½ tsp. almond extract. Fold in 2/3 c. semisweet chocolate chips and ½ c. walnuts (opt.) Continue as above.