Saving Undercooked Banana Bread

My new recipe for banana bread turned out really yummy, but it ended up being too moist and seemed undercooked to me. I sliced it into 1/2″ strips, placed it on parchment paper over a cookie sheet, and cooked it at 350 degrees for 15 minutes (Cooking time will depend on how moist your quick bread is).

It created a type of soft biscotti without having to roll dough. I really like it!

The EnerG pure rice flour is a bit finer grind than Bob’s Red Mill white rice flour (I have both in my aStore). I may try Bob’s Red Mill next time I make banana bread…

Following is the new recipe I used. I suggest that you reduce the amount of liquids used if you want a dryer cake:

Corn-Free, Wheat-Free, & No Oil Banana Bread

 

1 Cup EnerG pure rice flour

1 Cup blanched almond flour

¼ Cup amaranth flour

1 tsp. baking soda

1 ½ tsp. Hain featherweight baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. powdered ginger

1 tsp. guar gum

2 large eggs

1 tsp. vanilla (Non-alcohol)

½ cup applesauce – unsweetened

1/2 cup warm water

¾ cup almond milk – unsweetened

3 extra ripe bananas

½ cup honey

1 cup walnuts if desired

 

Preheat the oven to 350 degrees and grease a sheet cake pan. In a large bowl, mix all dry ingredients together making sure to crush the clumps of almond flour. In a small bowl scramble eggs, vanilla, and almond milk together; add the sugar, water, and applesauce. In a second small bowl smash the banana and cream it with a fork. Add the egg mixture and the bananas to the dry ingredients a little at a time and mix thoroughly with a spoon. Batter will be quite wet. Add nuts if desired. Pour into the 13 x 9 baking pan and cook for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. The edges will pull away from the pan and it will be quite brown, but it will be very moist.

 

© Lyn Watson

A Cake Brownie With No Corn and No Wheat

This recipe was a big hit with family and friends!

Corn-Free and Wheat-Free Nutty Cake Brownie

 

2 Cups Almond Flour

¼ Cup Amaranth Flour

½ Cup Unsweetened Cocoa Powder

½ Tsp. Sea Salt

1 Tsp. Baking Soda

½ Cup Honey (Raw with no additives)

3 Large Eggs

1 Tbsp. Alcohol-free Vanilla

½ Cup Pumpkin Puree

¼ Cup Walnut Oil

1 Cup Walnuts *If desired

 

Preheat the oven to 350 degrees. Grease a 13” x 9” baking pan. Combine all dry ingredients in a large mixing bowl. Scramble eggs and vanilla together in a smaller mixing bowl. Pour the oil then the honey into a glass measuring cup. Add both containers of liquid ingredients with the dry ingredients and mix with a spoon till smooth (You may need to smooth out a few lumps with your spoon). Mix in the pumpkin puree and nuts. Pour into the baking pan, push it up to the edge, and flatten out the top. Bake for 30 minutes or until tooth pick inserted in center comes out clean (Keep an eye on it if you bake it longer or it will burn quickly).

 

**Alternate recipe ideas: Add 1 Cup of chunks of dark chocolate; Add frosting of your choice; Add more of the following ingredients: ¼ Cup Honey, ¼ Cup Pumpkin, ½ Cup Oil and add 1 less egg for a moister brownie.

© Lyn Watson

Adapting recipes

I was in need of something chocolate, so I scoured the cookbooks I have for the right recipe, but as always, I could not use all the ingredients in the recipe I landed on. I have tried adapting the same recipe in two different ways within the last couple of days.

The recipe called for agave and vanilla extract. Extract is made with alcohol and that is derived from corn – so that item is Out. The agave is something I tried in other recipes and was not too thrilled, so I decided to use honey instead.

My first attempt was very sweet and I cooked it just a tiny bit too long, but it turned out to be a good brownie consistency. Encouraged by that I came up with a new recipe and I love it! It is perfect cake brownie consistency, not too sweet, is good as is, but I will be adding to the recipe soon. I have already had two thumbs up on this one.

More on this later.