Sunday, November 9, 2008

Wheat-Free, Sugar-Free, Yeast Free Banana Bread


Finally, something I can finally bake that tastes OK.

And the inside's nice and moist and not too dense.

On each end of the loaf, the banana bits seemed to sink a bit so more of the good stuff ended up at the bottom... might be coz the eggs were not quite room temperature yet when I added them to the creamed butter and xylitol... So the fluffy texture suddenly became bitty and the mixture looked like chunky vomit. I almost cried when this happened thinking I'd screwed up the baking again but good thing most of the loaf came out pretty much OK.

You can kinda see what I mean from this: there's a lighter band at the top with no banana bits in it coz it's all sunk to the bottom where it's darker:

Still, overall a delicious loaf that's also good for your teeth (plus my teeth are still tingling from the Xylitol an hour after eating a slice!)

I'll definitely be making this again (somebody get me a KitchenAid for Christmas, my arms are aching from mixing!)

2 cups all-purpose flour (I used Brown Rice Flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar (I used Xylitol)
2 eggs, beaten
2 1/3 cups mashed overripe bananas

- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt.
- In a separate bowl, cream together butter and brown sugar (or Xylitol in this case)
- Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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