Sunday, November 1, 2009

GF cooking

We are on week two of Cooper's COMPLETE GF diet. We have partially eliminated gluten for the past 4 months but haven't been as strict as we should be. The only slip up was from daddy who gave him a piece of candy loaded with gluten but to his defense, he had no idea! I will update you all of how things are going in a few weeks. Anyways...

I found this online and I totally had to share it. It doesn't even taste GF! It wasn't flat like most GF breads and the whole family ate it.

*The original recipe called for pecans but I didn't have any. Feel free to add them if you want!

1 stick margarine or butter, softened
3 banana's
2 cups rice flour (or prepared GF baking mix)
1 cup sugar
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla


In a large bowl, cream butter with sugar. Beat in eggs, vanilla and bananas. In another bowl, mix together flour and baking powder. Combine and beat until dry ingredients are moist. Turn batter into 5 x 9-inch loaf pan. Bake at 325 degrees for one hour and 20 minutes or until toothpick comes clean out of center. Do not under bake. Yields one loaf of 10 large slices.

1 comment:

Gina said...

That looks great! I haven't done banana bread in a while - it's something that turns out well with almost any gluten-free flour mix.

I saw your comment on my sister's blog (Green Baby Guide) about Halloween. That was a great idea to employ the switcheroo witch!