Tuesday, April 20, 2010
Best banana bread. EVER.
have made banana bread for years, and generally the same recipe too... a very serviceable set of ingredients as laid out by Fanny Farmer. And then I started to experiment a bit, with almond flour. I really enjoyed that first loaf, which split the almonds and wheat flour about 50/50.
But the bold statement laid out in the headline above was made possible by the desire to go even further down the path toward gluten free... I swear you will have no idea this bread is gluten free. It doesn't have the heaviness and chewiness that I often associate with gluten-free baked goods. It's moist and yummy and full of banana goodness, without being overwhelmed by the nuts.
Best banana bread
4 ripe bananas
1 tsp vanilla
2 cups of ground almonds (run blanched almonds in the food processor until they are truly mealy)
1 cup Namaste muffin mix (pretty widely available in the baking section at grocery stores these days)
1 tsp baking soda
1 tsp baking powder
Preheat oven until 350 degrees.
In a large bowl, mash the bananas and add the eggs and vanilla. Mix up the dry ingredients and add all at once to the wet. Stir until well mixed. Pour into a bread loaf pan and bake for 45-50 minutes, until a knife or wooden skewer inserted in the loaf comes out clean. Let cool in the pan for 10-15 minutes, then invert loaf out of pan and cool completely on a baking rack.
I wasn't prepared for how much I enjoyed this bread! It's really moist (I already said that, didn't I?), which is what I like in banana breads--some of which taste more like banana cake--I have when out and about at Starbucks, on the ferry to Mayne Island, etc. But the nutritional value of those breads tend to leave a lot to be desired. While the fat content is pretty high due to the nuts, it's important for me to remember that it's the good fat, right?
Off to have another slice with my coffee...