Sunday, October 6, 2013

My Favorite Banana Bread,Gluten Free

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                 My Favorite Banana Bread


     I made this bread originally a few weeks ago, there was only one problem, it didn't actually last long enough to have one single picture taken of it!!  I had to take the picture of the loaf as soon as it came out, because the minute it cooled half was gone;  so the 3 pieces you see, that was all I had left! ( I guess that means it's good)  
     This recipe is so quick and easy, it was FANTASTIC; also if you have any dairy issues, this recipe if for you.  The best part about quick bread is, is they freeze, it's good for breakfast, a snack, dessert, warm, cold it doesn't matter it's just great to have.  I hope you enjoy this bread a much as I do, and my family and friends!  Happy Baking, Natalie

This was adapted from Better Homes and Gardens 
-1 3/4 cups Pamela's Bread Flour
-2/3 cup sugar
-2 tsp baking powder
-1 1/2 tsp baking soda
-1/4 tsp salt
-1  cup mashed banana (2to 3 med bananas)
-1/3 cup butter, or oil 
-2 TB Buttermilk
-1 tsp pure vanilla extract
-2 large eggs 
-1/4 cup chopped nuts or chocolate chips(I used none of the above)
Putting it together:
This makes 1 loaf*
1-In a large bowl or mixer add the flour, sugar, baking soda, baking powder and salt mix them together.  
2-Add banana, butter or oil and buttermilk, beat them in the mixer until blended for about 2 minutes. 
3-Next add eggs and vanilla mix until combined well, about 2 minutes, scraping the sides, add nuts or chocolate chips now if you would like.
4-Pour the batter into the pan now and smooth the top. 

Preheat the oven to 350 degrees, use a 8x4x2 inch loaf pan.  Make sure and spray your pan with cooking spray, I like so sprinkle my pan  with a little sugar, instead of flour, to help it come out of the pan easier. (my husband loves it this way) Bake it for 60 minutes or until a toothpick comes out clean.  Cool on a wire rack for 10-15 minutes in the pan, then take it out of the pan and cool some more. 
  I have no idea why there is a color change in the bread, it is not burned, it doesn't taste burned in the least.  It's just weird, dark to light from the bottom to the top, both times I made it.

This is my section called Favorite Things:
One of my very Favorite things is Buttermilk, I don't care what kind you get I think it makes everything Gluten Free so much BETTER!  I have baked without out it, and the texture is never as good or as light.  If you don't or haven't baked with it, you definitely need to try it! 

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