A friend at work gave Gf-Zing! an excellent recipe for banana bread – it is from the specific carbohydrate diet. It is truly a fine quick bread. We used half almond flour and half GF flour mixture, and some super ripe bananas, and added a teaspoon of GF vanilla and upped the salt to 1/2 teaspoon – just great! You can slice this bread quite thinly and it is indistinguishable from wheat-based bread, possibly a little better. This bread does not crumble into bits, and it is not dry like the Sahara desert either!
BANANA RAISIN BREAD
2 1/2 cups almond flour (we used half almond flour and half GF flour mix – see below)
2 mashed super-ripe bananas
1 Teaspoon GF vanilla
1/4 cup melted butter or margarine
1/4 cup honey
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cider vinegar
1/2 – 3/4 cup raisins.
Mash bananas and vanilla thoroughly with a potato masher. Add eggs and beat until
smooth and creamy. Add melted butter, honey, salt, baking soda and mix well. Add almond flour, GF flour and vinegar. Stir in raisins and mix well.
Grease a loaf pan, then line bottom of loaf pan with baking paper and grease again. Pour dough into pan. Bake 350 F. for about 50 to 55 mins until toothpick or knife comes out clean.
Cool for 10 minutes, more or less, in the pan, then transfer to a wire rack to cool.
Here’s the GF Flour mixture we used for part of the almond flour:
2 c brown rice flour
2 c white rice flour
1 1/2 c sweet rice flour
1 1/3 c tapioca starch or tapioca flour
2/3 c corn starch
1/2 c rice bran or rice polish
2 tsp xanthan gum
If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.0