Gluten Free Banana Bread or Muffins

I have learned over the years that trying to make a healthier version of our favorite treats does not usually work. There is a reason dessert is called dessert. It is a treat to be eaten occasionally and should taste delicious (otherwise, why bother eating it?). As I avoid eating foods containing gluten, I have stopped making a lot of our favorite desserts. As I don't have a sweet tooth (too often) I don't feel the need to "paleofy" desserts either.

My daughter keeps asking for banana bread however. I will also admit that I have been missing it. So, I decided to make it using Namaste Foods Gluten Free Perfect Flour Blend. This flour is gluten free, and also free of other common allergens such as dairy, nuts and peanuts. A friend recommended this flour to me as an acceptable replacement for wheat flour. I have used it in a few other baked goods and found it to be pretty good. I will admit it does have a different mouth feel as you are eating it, but I am the only one that seems to notice that in our family. When you bake with it you replace traditional flour cup for cup, which is nice. Things baked with it also bake up and brown nicely. 

The recipe I used to use for banana bread comes from the red and white checked Better Homes and Gardens cookbook. I have modified it slightly. By all means, if you are not following a gluten free lifestyle and are now craving banana bread, make it with real flour. Though I do not care to bake usually, I do love this recipe! 

Banana Bread (or muffins or cake)

Makes (1) 9x5x3 loaf, or (12) regular sized muffins, or (24) mini-muffins

Ingredients:

2 Cups gluten free flour 

1-1/2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon cinnamon

1 Teaspoon vanilla extract

2 Beaten eggs

5 Medium mashed bananas (I love to freeze bananas in their peels when they are over ripe, then defrost them in a bowl and use the banana and liquid in banana bread, it tastes sweeter)

1 Cup sugar

1/2 Cup melted butter or ghee (equals one stick)

1/4 Teaspoon salt

Optional: 1/4 cup chopped walnuts or mini chocolate chips

Directions:

-Preheat oven to 350 degrees, grease chosen pans.

-Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.

-In a separate bowl mix eggs, bananas, sugar, melted butter and vanilla.

-Add wet ingredients into dry ingredients.

-Mix until moistened, it will still be a bit lumpy.

-Fold in optional nuts and/or chocolate chips.

-Pour into pan(s).

-Bake until a toothpick or metal cake tester (seen below on plate by mini-muffins) comes out clean. Banana bread will take about 55-60 minutes, regular muffins about 30 minutes, mini-muffins about 20 minutes. I always like to check about 5 minutes before the suggested time as different ovens vary in true temperature. 

-Cool in the pan(s) for 10 minutes on a wire rack. Remove and cool completely on rack. 

-The original recipe suggests wrapping and storing overnight before eating. In our house that does not happen, however, I do suggest doubling the recipe and freezing some of the bread or muffins. They defrost nicely and are great to have around when you need to bring something to a get-together. 

One recipe also equals (1) pumpkin shaped cake, (15) mini-muffins and one happy daughter!