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Posts tagged ‘wheat-free banana bread’

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

Corn-Free & Wheat-Free Banana Bread

Corn-Free & Wheat-Free Banana Bread

 

1 cup EnerG pure rice flour

1 cup blanched almond flour

1/2 cup amaranth flour

1 tsp. baking soda

1 ½ tsp. Hain featherweight baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. powdered ginger

1 tsp. guar gum

2 large eggs

1 tsp. vanilla (Non-alcohol)

1/4 cup oil

1 cup warm water

3/4 cup cream or almond milk

4 extra ripe bananas

1 cup brown sugar (With no added caramel color)

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 cream together; add the sugar, water, and oil. 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 and mix thoroughly with a spoon. Add nuts if desired. Pour into the 13 x 9 baking pan and cook for 1 hour 10 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

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