Diagnosed with Celiac Disease two and a half years ago, Sarah of Celiac in the City, has set out to continue living life, without missing out. She blogs all about her gluten free adventures in Milwaukee and out and about while traveling. Also hosts monthly dinner events in the Milwaukee area for gluten free friends. Sarah has been counting on Bob’s Red Mill products from the beginning. They haven’t let her down yet.
My mom used to keep bananas in the freezer. After they had reached their prime ripeness, she would toss them in a baggie and into the freezer they would go. There they would blacken. Numerous times I would open the door wide, in search of ice cream. And end up with a frozen banana dropped on my foot. I never understood why she saved them.
And then I had her banana bread.
Now I know that those black bananas in the freezer are the key ingredient to a family favorite. The banana bread my grandma used to make. And then my mom made. And now I am making.
Except my grandma didn’t have to make her banana bread gluten free. My mom didn’t either.
After finding out that my sister and I have Celiac Disease, some of our family favorites needed modifying.
And that’s why I’m here. When the friendly folks at Bob’s Red Mill were in search of some readers to contribute a guest post, it seemed like the perfect time to convert my grandma’s recipe to a gluten free version.
My mom, being the supportive and wonderful woman that she is, has made this gluten free over the past couple of years. And it was perfect.
But as she puts it, “I really can’t remember what gluten free flours I used, I just used a little of this and a little of that from the freezer.”
It was time to make some notes. Jot down what flours were used.
And share it with all of you.
Grandma EdithAnn’s Banana Bread
- 3 mashed bananas
- 1/2 cup oil (I used canola)
- 1 cup sugar
- 2 beaten eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon zanthan gum
- 10 oz gluten free flour:
- 2 oz white rice flour (1/2 cup)
- 2 oz brown rice flour (1/2 cup)
- 3 oz sweet rice flour (1/2 cup + 1 tablespoon)
- 3 oz millet flour (1/2 cup + 1 tablespoon)
- 1/2 cup nuts
- 1/2 cup chocolate chips
Pre-heat oven to 350 degrees. Combine oil, sugar, and eggs. Mix well. Add bananas.
Combine dry ingredients, then mix into the wet ingredients. You cannot over mix this batter.
Put into greased bread pan. Bake 50 minutes, or until knife comes out clean when inserting. This batter is also perfect for muffins or mini loaves, but be sure to adjust the time.
I started weighing my flours for gluten free baking. Well worth the investment of the scale. Not all flours weigh the same. No worries though, you have the measurements by weight and by cups here. And you can experiment with different gluten free flours to find the ones you love. Just substitute 5 oz of gluten free flour for each cup of all purpose flour called for in recipes.
I’m a huge fan of nuts in my baked goods. And chocolate. Grandma didn’t use chocolate chips, but they were a welcomed addition.
If the bread gets dark during baking, just place some foil on top to prevent it from getting too dark.
You really should wait for it to cool before eating. But I couldn’t wait.
I think my mom will love it.
And Grandma would be proud.