Gluten Free Banana Bread

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Banana Bread 

                                                   

This Banana Bread kicked my butt for two weeks; I made three different versions of this bread.  The first one was flat as a pancake, although it tasted GREAT, the second one was fluffy and I didn't like the texture.  So this last one, I went back to the original flour and switched things up and it turned out FABULOUS!!!! I couldn't be happier, it tastes like Banana Bread is supposed to, texture and all.  I hope you love it, if not tell me how I can improve upon it, Natalie

 Ingredients:

-3/4 cup softened butter

-1 package softened cream cheese

-2 cups sugar

-2 eggs

-1 1/2 cups smashed (ripe) bananas-4 medium

-1 tsp pure vanilla 

-3 cups Pamela's Bread flour 

-1tsp baking powder

-1 1/2 tsp baking soda

-1/2 tsp salt

Preheat oven to 350 degrees, grease 2   8x4x2 in loaf pans with Pam.  Bake for 70- 75 minutes or until the center comes out clean when tested with a toothpick.

 

  -In a large mixing bowl or mixer, cream together butter, sugar and cream cheese until they are light and fluffy.  Next beat in eggs, then vanilla and bananas, make sure the bananas are all incorporated, so scrape the sides and mix for 2 min.  Next add the flour, baking soda, salt and baking powder mix.  Make sure they are well combined, the batter will be THICK.  Then you are ready to pour half in each loaf pan.

 

 The center did drop a little but, it doesn't affect the taste :)  If you really want to cover that,then give it a nice Cream Cheese Frosting and no one will ever know.

 The original recipe, Beverly Sprague made, came from taste of home cookbook. I have altered her recipe.

Gluten Free Texas Sheet Cake

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                         Texas Sheet Cake

 

                         This is the dang Texas Sheet Cake, that I tried to turn into cupcakes and a cake, both times all I got was an OVEN FIRE!! Well I have learned a lot over the past few months, about baking Gluten Free, and every bit of it has been through trial and error!  I decided while my house was still under construction why not try and burn the house down again, and my husband had begged me to make this cake for our anniversary; however I told him I wouldn't make it until I could eat it too!  So either I master it GF, or you will have to make it yourself(which I knew would never happen)so I decided to be brave, and I couldn't be happier!! I baked the cake and took it to my husband at work, and fed all of his co-workers, and it was a HIT!!!!  The moral of this story is try, try again even if your chances of an oven fire are High, the results are worth it!! Natalie

  Preheat the oven to oven to 375 degrees,use a large 13x17x1inch Jelly Roll Pan. Make sure and spray it with Pam Spray. Bake for 45-50 min or until a toothpick comes out clean.

 

Ingredients:

-3 cups sugar

-3 cups Pamela's Bread flour

-1/2 tsp salt

-1 1/2 tsp baking soda

-1 1/2 cups butter (1 1/2 cups)

-1 1/2 cups water

-6 TB cocoa (I use a mix of regular and dark)

-3/4 cup sour cream

-3 eggs 

  In a heavy pan, add butter,water and cocoa to a low boil.  Mix all of the dry ingredients into a large bowl or mixer, and combine them together.  When the butter mix boils, let it cool for 5 min, and then add it to the dry ingredients and mix it well, scrape the sides, then add sour cream and eggs; this will need to mix for a good 2-3 min, scrape the bottom and sides to make sure all of the sour cream is incorperated.  This is a thick batter(if you don't mix it well enough it settles to the center and will make a big bubble,pop it if this happens, it just makes it cook longer)

 

  This cake looks a little ugly in the center, I was in a hurry and didn't mix it long enough, so I had the bubbles and that is why it looks a little lumpy.

  Frosting(or what we call the best part!)

- 3 to 4 cups powdered sugar

-5 large TB cocoa

-3/4 cup butter softened

-4 TB milk ( use what you need for consistency)

-1 tsp vanilla

 

This cake should feed 20-25 people, it is super moist and delicious, but SO NOT fat free; but it is worth every calorie!