Tuesday, December 22, 2015

Procrastination Recipe: Gluten Free Banana Bread

Our office gets fruit deliveries in an effort to promote healthy eating, but often the fruit sits untouched and goes bad. So last week I decided to take a bunch of bananas home to make banana bread.

4 overripe bananas
4 Tablespoons unsalted butter
2 eggs, beaten
1 package Gluten free muffin mix
1/2 cup milk
Optional: 2 Tablespoons brown sugar

Mash the bananas. Meanwhile, melt the butter in the microwave (at 30 second intervals). Let butter cool for a couple minutes then add to the bananas and mix well. Add in milk, stirring, and then add in eggs and stir well until fully combined. I added in the muffin mix one cup at a time, combining fully between additions. 

I opted to use my mini bread loaf tins (great for gifts) instead of one large tin, so I melted two Tablespoons of butter and coated the bottom of each tin, throwing out the excess. I was making due since I forgot I'd run out of baking spray. Then I poured the batter equally into the four tins and sprinkled brown sugar over top. I baked them at 350 for about 30 minutes or until I stuck a fork in and it came out clean.

What's amazing is that even though it was gluten free it tasted like other banana breads I've made. The consistency is slightly different as wheat flour has a different texture from other flours, but overall I'd give it a nine. I will definitely be using King Arthur's gluten free mixes again in my future baking endeavors.

Happy Baking!

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