Tuesday, September 29, 2015


Erika's Gluten Free/Allergy Free Banana Bread.
-> 1 1/2cups - Robin Hood All Purpose Nutri Flour Blend - Gluten Free 
-> 1 Tbsp of Fleuschman's Baking Powder
-> 1 Tbsp of No Name Baking Soda
-> 1/2 Tsp of salt (hardly use salt-plus it is never around more than 1 week in my house!)
-> 3/4 Cup of Brown Sugar-Regular recipe is White Sugar
-> 3/4 Cups of Vegetable Shortening-stop sticking to pan! Vegetable Oil can be substituted.
-> 4 Organic Bananas-approx 1 1/2 cups of mashed banana (Family likes a much richer taste). You can use regular bananas.
-> 2 Eggs-I used normally what I have. Today used Xlrg. You can use Organic Eggs too. Too expensive for me right now!
Mix it all by hand! No mixer required!
Mix flour, baking powder, baking soda and salt together.
Next, cream together eggs, sugar, shortening/vegetable oil and bananas.
Fold in dry mix until creaming and bake at 350 degree. I used my Toaster Oven in Summer for everything!
Regular Oven - Bake for 50-60 until the centre is firmly set in middle or cracked on top!
Toaster Oven - Same time for me. Time may vary depending on size of toaster oven!
Let cool on rack and remove from pan after 10 minutes.
You can use the same ingredients for regular Banana Bread-Regular Flour and just omit the Baking Soda!
Next batch will put only half of baking soda/baking powder!

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