Excerpt from page 55.
Wait-don't throw out those overripe bananas. Freeze them for use later in this delicious recipe. For an egg-free version, see page 56.
|Banana Bread |
|2/3 c. packed light brown sugar or maple sugar* ||2 tsp. baking powder |
|2 lg eggs ||1 tsp. ground cinnamon |
|3 Tbsp. canola oil ||1½ c. mashed ripe bananas |
|1 tsp. vanilla extract ||½ c. chopped nuts (opt.) |
|1¾ c. Flour Blend (p. 276) ||½ c. raisins (opt.) |
|½ tsp. xanthan gum ||½ tsp. salt |
- Preheat oven to 350°F. Grease one 9x5-inch nonstick loaf pan. For smaller loaves that bake more thoroughtly, use three 5x3-inch nonstick loaf pans.
- Cream sugar, eggs, oil, and vanilla with mixer in meium mixing bowl. Mix together flours, xanthan gum, salt, baking powder, and spices in separate bowl. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins(if using). Batter will be soft.
- Pour batter into prepared pan(s). Bake Large loaf for 1 hr; small loaves for 45 minutes. Cool thoroughly on wire rack before cutting.
Nutrition Information (per serving)
Calories 240 • Fat 6g • Proten 3g • Carbohydrates 47g • Cholesterol 30mg • Sodium 160mg • Fiber 1.5g
*Sugar Alternative:Use 1/3 cup pure maple syrup in place of 2/3 cup brown sugar. You will need to add 1/8 teaspoon baking soda.