My brain seems to be on overload. I'm having one of those weeks where the combination of dreaded doctor appointments (which are luckily done), the end of the school year, and the stress of trying to figure out my life in two months when my youngest starts school is coming to a head. When I was at the store today I realized my patience with human beings seems to be pretty low, a woman almost hit our car when pulling out of her parking spot and I had to stop myself from saying a rather bad swear word in front of my kids. My husband isn't doing much better than me, he almost told the woman at the fast food drive through off for being less than pleasant. I think the end of the school year is driving all parents nationwide slightly insane.
I have been trying to clear out my cupboards and use the foods that I have already bought before school ends on Thursday. Last week in order to use the blackened bananas I had on my counter, I tried a new recipe for Banana Bread from the Food Network.
This recipe has 10 ingredients. It takes 3 hours and 10 minutes of total time, 20 minutes of which is active, and makes one 12 serving loaf. I made a few significant changes to the original recipe. First, instead of regular flour I used white rice flour and a small amount of xanthan gum (about 1 tablespoon). Secondly, I cheated. I poured all the ingredients into my mixer and let it do the work. I hate, hate, hate using two separate bowls when baking and I avoid it if I can. I found that the total time to bake the gluten free banana bread was slightly longer, closer to an hour and 20 minutes.
The texture of this bread was great. It tasted very similar to non-gluten free banana bread and my two boys couldn't tell the difference, they thought I had made them regular banana bread. The bread is a little on the buttery side, which I like, but if you prefer you could reduce the total amount of butter to 3/4 of a stick or substitute coconut oil.
For the recipe go to Banana Bread.
