Sunday, November 1, 2009

Banana Bread!

Yesterday was Halloween & we dressed our little ladybug up and went trick-or-treating at the grandparents' houses. My mom treated us to some homemade allergen free banana bread that tasted EXACTLY like the banana bread she'd made for us before all this allergy nonsense. It was so moist and delicious -- even Hubby enjoyed it! It's been WEEKS since I've eaten bread and it was so so good, I could not stop eating it and Ella went crazy over it!

"Banana Bread for Ella"
adapted from a recipe in Ella's Great Grandmother's “Joy of Cooking”

Makes one loaf – bake 350 degrees for about 50 minutes or until toothpick is clean

Sift together in bowl and set aside: (for best results, sift flour prior to measuring)
2 cups sifted Bob’s Red Mill All purpose baking flour (G.W.D. free)
¾ tsp baking soda
¼ tsp cream of tartar
¼ tsp salt
Food processor – cream till light: (for best results, add mixed egg replacer after combining the banana, sugar, oil mixture)
2 ripe bananas
¾ cup sugar
¼ cup canola or olive oil
1 ½ tsp Ener-G Egg Replacer, mixed with 2 Tbsp warm water
Add the mashed banana mixture to the dry ingredients alternately with:
3 Tbsp orange juice

Oil & flour the bread pan before adding the batter to prevent sticking.
Sift the flour before measuring, really makes a difference in the amount you use!

Thanks again, Mom!!

1 comment:

  1. I am so glad you enjoyed a baked good! I look forward to your've inspired me to start using quinoa again.