When I got back from Texas I discovered bananas in quite a state of distress. They were very black and squishy.
So what do you do with squishy bananas?
You make banana bread.
I have made this recipe many many times and it is my favorite for a gluten free banana bread. It is also saturated fat free and whole grain.
Which for gluten free is always a PLUS!
You can find the recipe here. I will also type it here for you below.[print_this]Recipe: Gluten Free, Saturated Fat Free, Whole Grain Banana Bread
(Makes 1 standard size loaf)
3-4 super ripe bananas
2/3 cup plain Greek yogurt (I use Liberty Mediterranean)**
1 egg white
¾ cup brown sugar
¾ millet flour
¾ cup gluten free rolled oats(I used Only Oats)**
½ cup tapioca starch flour
1 ½ tsp. xanthan gum
1 tsp baking soda
¾ tsp cinnamon
½ tsp nutmeg
½ cup walnuts (optional)
Preheat oven to 350F
In a bowl of your mixer, drop peeled bananas, and mash.
Add the yogurt, egg white, and brown sugar. Mix well.
In a separate bowl, stir the millet flour,rolled oats,tapioca flour,xanthan gum, baking soda, cinn and nutmeg.
Add the dry to the wet in the mixer and mix well.
Add walnuts and mix again.
Spray loaf pan with baking spray.
Pour mixture into pan, smooth out mixture.
Bake 350F for 6o minutes.
Allow to cool on a wire rack before cutting.[/print_this]
**Liberty Mediterranean Plain Yogurt and Only Oats oatmeal is available at Amaranth Foods in NW Calgary and also Planet Organic in the NW of Calgary.
I hope you try this recipe and I dare anyone who tries it, to be able to tell the difference regular wheat banana bread to this gluten free variety.
Post your comments and/or questions below!