Monday, August 10, 2009
A few months ago, I tried a gfcf banana bread that a friend had made from a box mix. It was one of the best gfcf baked goods that I had tried but Austin couldn't have it because of the eggs so I decided that I should give a homemade version a try. I found several recipes all very similar that called for eggs. I decided to substitute with Ener-G Egg Replacer. I'm not sure what happened but the bread came out hard and very awful tasting.
Not one to give up so easily plus I still had more ripe bananas to use, I searched for eggless banana bread recipes. I found several on generic recipe sites and decided to convert to GFCF. Also, the hubby stepped up to plate and baked this batch because he is much better with baking. The result this time was awesome. The bread is really soft and moist. This is the second best GFCF baked goodie that I have tried (coming in second to the wonderful chocolate cupcakes from Pamela's).
3/4 c. All Purpose GF Flour (used Bob's Red Mill)
3/4 c. Rice Flour
2 tsp. Xanthan Gum (check to see if your GF flour blend already has this in it)
1 tsp. Baking Soda
1 tsp. Salt
3/4 c. Sugar
2 Large Ripe Bananas
1/2 c. Applesauce
4 tbsp. Melted Ghee (Purity Farms)
1/4 tsp. Vanilla Extract
Preheat the oven to 350 degrees. Mix the dry ingredients together in a large mixing bowl. In a separate bowl, mash the bananas well. Stir in the ghee, vanilla extract and applesauce into the bananas. Add the banana mixture into the mixing bowl with the dry ingredients. Mix gently by hand, just enough to form a thick, clumpy batter. Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.