Discover my favorite gluten-free banana bread recipe, combining ripe bananas and wholesome ingredients for a moist, delicious treat!
Deliciously Moist and Easy to Make!
This gluten-free banana bird recipe, inspired by the work of Elizabeth Barbone, showcases the delightful versatility of bananas in baking. The recipe highlights how to create a delicious treat that caters to those with gluten sensitivities while still delivering on taste and texture. Using ripe bananas as a key ingredient, this dish promises to be a crowd-pleaser, offering a sweet and satisfying option for any occasion.
Emphasizing the importance of gluten-free alternatives, this recipe encourages bakers to explore new culinary horizons. By substituting traditional flours with gluten-free options, those following specific dietary requirements can enjoy the same beloved flavors. This approach not only opens up possibilities for individuals with dietary restrictions but also introduces everyone to the wholesome goodness that gluten-free baking can provide.
Delight in Every Bite: A Wholesome Twist on Classic Banana Bread!
Hello and welcome to Esther’s gardening Adventures I’m Esther and today we’re deviating from gardening to talk about cooking I’ve got this bunch of bananas that are definitely on their last life very very overripe and so we’re going to make some gluten-free banana bread I have an allergy or an intolerance to gluten I’ve been living gluten-free for.
Probably about 20 years now and I’ve had this book for most of it this is one of my go-to books for baking easy gluten-free baking this is a 2008 Edition I don’t even know if it’s still in circulation but it’s by Elizabeth barbone now gluten is basically A protein that exists in wheat barley and rye and gluten is basically what gives.
Bounce and chew to most recipes that you bake with most Breads and cakes and things like that and without gluten they tend to be a lot more dense um and a lot more moist what that means is uh you need multiple ingredients to sort of mimic what that taste will be like I’m about to show you my pantry right now so these this entire thing is gluten free.
Ingredients for baking as is this like this is my white rice flour which is for today I have sorghum flour millet flour a root this is TEF flour garbanzo flour so one of the first things you do in this recipe is to mash up bananas um and sugar so one cup granulated sugar and one and 13 cup.
Mashed bananas since they’re already super over ripe it won’t take much to do this you just mash it right into the sugar you don’t have to get every little bit but I definitely want to make sure the majority of it is mashed and mixed together if your fruit flies you’ll cover this but otherwise you can just leave it set for.
Uh 15 minutes and then we’ll come back while it’s sitting here I’m going to turn the stove on to 350 I like to grease my pan with Crisco um I found with gluten-free baking it works really well um to not stick to the side of the pan so I just have a standard bread pan or loaf pan here and I’m gonna take some of the rice.
Flour and I’m going to coat the sides there it is that’s kind of how you want it it’s okay if it’s a little clumpy um around the edges but I’m going to start measuring out the dry ingredients now this stuff is really expensive and it goes bad pretty fast so I keep it in my.
Freezer all right let’s stir this together so if your butter I forgot to soften it one trick is to do 10 to 15 seconds in the microwave it’s okay if it’s a little melted you’re going to be creaming it anyway you don’t want it hot and let’s cream that now we’re going to add our eggs one at a.
Time okay now we’re going to add half of the dry mixture and I don’t I don’t take an exact amount I figure that’s probably about half a little more than half we’re going to blend that in mix that in all right so you blend it until it’s.
A smooth mixture which looks about like that and then we put it in the pan we put in the oven yep good now the most important thing about this is to let the loaf cool entirely if you cut it too early it will have a different texture let’s see that’s nice.
That’s it for this video thank you so much for watching and I hope you try this recipe and enjoy it
