Ok, necessity being the mother of invention and all that, I was out of my sorghum flour and had to make banana bread a little different today. It was so good I had to share! Oh, the smell as it was in the oven! The kids helped themselves to it while blowing on their fingers, exclaiming over the delicious taste. It melts in your mouth, and has that perfect, golden crusty top. The original recipe started out in a Betty Crocker Cookbook, and I did a bunch of adaptations to make it gluten-free. It also happens to be corn-free.
First, you need to make up the all-purpose flour mix.
~ 3 cups brown rice flour
~ 1 cup potato starch flour
~ 1/2 cup tapioca flour
Mix the flours until well combined. Store in an air-tight container until needed. Recipe by Bette Hagman
1 cup granulated sugar
1/2 cup stick butter softened
3 large eggs
1 1/2 cups mashed over-ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups GF flour mix
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon guar gum
- Position oven rack so that the tops of the loaf pans just reach the middle of the oven. Heat to 350°F. Grease the bottoms only of two 8″x4″x2″ loaf pans.
- In a large bowl, or a strong mixer, combine butter and sugar. Add eggs, vanilla, buttermilk, and mashed banana. Beat until smooth.
- In a separate bowl, combine GF flour, baking soda, guar gum, and sea salt. With mixer on low, slowly add the dry ingredients, scraping the sides of the bowl, until just combined.
- Pour into prepared pans and let rest 10 minutes. Bake at 350°F for 40-50 minutes, or until firm when lightly pressed on top. They should be golden and smell heavenly! Remove from pans to cool on a wire rack. When completely cool, wrap in plastic wrap. Bread will store at room temperature for 2-4 days.