I made this right before my son got the flu and we left for Disney. This bread was fabulous; whole grain and easy. I used the flour combination I love, teff, sweet sorghum, and brown rice. Also, I forgot to put xanthan gum in this recipe, and it really didn't need it, so add some if you wish, but the bread stayed moist and together without it. I was thinking of giving the second loaf away to a friend, but my family demolished one loaf in less than 10 minutes. We had the next loaf for breakfast the next day. I served it with honey butter, yum.
I have made it again (I swear my husband let some bananas go brown on purpose!!), and cut some of the sugar out. Try it as written first; then cut out sugar to your taste. My children are used to not having much sugar, so they can tolerate a decent cut. When I make it, I use 3/4 cup sugar.
5 Tablespoons butter
1 1/2 cups sugar
1/2 container sour cream (8 ounces)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup brown rice flour
3/4 cup sweet sorghum flour
1/2 cup teff flour
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg (optional)
1 cup walnuts/ chocolate chips (optional)
Preheat oven 325 degrees. Combine dry ingredients. In separate container mix wet (including sour cream). Pour wet ingredients into dry and mix until just combined, fold in nuts or chocolate chips if using. Divide into two 8.5 X 4.5 loaf pan. Bake 1 hour, or until knife inserted into center comes out clean. Cool and cut, if you can wait. (we didn't!!) Makes 2 loaves.
Friday, March 21, 2008
Other banana bread recipes to check out:
Karina's (of Gluten Free Goddess fame) Egg Free & Dairy Free Banana Chocolate Chip Bread
Natalie's (of Gluten Free Mommy fame) Banana Bread
Carrie (of Ginger Lemon Girl fame) Whole Grain Banana Nut Muffins