Saturday, March 30, 2013
Being gluten free, I've grown to have less cravings for breads and other starches. But when I get that craving, I love making a few loaves of banana nut bread to satisfy them.
In my banana nut bread, there's three ingredients that help make the most satisfying of breads. First, use ripe bananas. Think 1-2 days past after it reaches the point of having a brilliant yellow color. Second, toast the walnuts in a dry pan to bring out the oils within the nut. Third, use a little bit of gluten free whiskey. It adds a great flavor, and don't worry, all the alcohol will cook out.
Bake Time: 50 minutes for one large loaf pan, 40 if using mini-loaf pans
1 1/4 cup gluten free flour blend
1 1/2 tsp xantham gum
1 tsp baking soda
1 stick of butter, room temperature and cubed
1 cup of white sugar
3/4 tsp vanilla
1 tsp gluten free whiskey
4 ripe bananas
2/3 cup walnut pieces
Preheat the oven to 350F. Grease the inside of the loaf tin. On medium heat, add the walnuts to a dry pan. Move occasionally and roast for 5 minutes. Remove from the heat and chop into pieces.
In a medium bowl, mix together the flour blend, gum, and soda. Set aside.
In a large bowl, beat the butter and sugar together until the butter is creamed. Add in the eggs vanilla and whiskey. Blend until the eggs are completely combined with the butter. Fold in the bananas and walnuts. Distribute into the loaf pans and place in the oven. If in one large pan, bake for 50 minutes. If using mini-loaf pans, bake for 40. The bread can be removed from the oven once an inserted toothpick comes out clean.