With a bag of flour from GF Patisserie in the cupboard, and the smashing success I recently had making gluten free crepes, I knew there was more to be attempted. Hoping to whip up something sweet, I took a stab at uncovering a few secrets from the bakery’s matriarch. Confirming my initial thoughts, I discovered (to no big surprise) that Victoria holds those delicious recipes close to her heart. Maybe almost Colonel close if you know what I mean. This of course left me no choice but to surf the net and expand my horizons. The search led me in many directions; including up, down, left and even a small loop-de-loop before I finally created something based on a what I uncovered.
I lined the loaf pan with a thin strip of parchment, and set it into a 350 degree oven. After 60 minutes, my testing skewers came out clean, so I pulled it from the oven and set it to cool for 10 minutes. The heart warming banana smell started to fill the homestead, and made Sarah a bit jealous as she was off to yoga. Lucky for me, all I had to do was take some pictures before I could dig in. At first there was a hint of nutmeg, then a nose of vanilla, and the third eruption came from glorious ripe banana. More importantly in the gluten free world, I think we need to talk about texture. Not as pillow-like as say white flour, the interior was still surprisingly airy with a hint of crumble. Not heavy like so many stories I hear about. I’ll definitely make this again.
Gluten Free Banana Bread
2 cups GF Patisserie Flour mix
1 cup sugar (I used Splenda)
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. kosher salt
4 ripe bananas
1/2 cup oil (you can use butter)
2 tsp. pure vanilla
1. Heat oven to 350 degrees.
2. Combine all the dry ingredients in one bowl, and all the wet in another.
3. Spray or dust a 9×5 inch loaf pan
4. Combine the dry and wet ingredients, and mix until tiny flakes of flour are still visible.
5. Pour, Bake, Cool