SUPER MOIST GLUTEN FREE BANANA BREAD

Life is all about balance and I’m a great believer in the 80/20 rule when it comes to food; eat like an angel 80% of the time but allow yourself the scope to go off the rails for the remaining 20% of the time.  In our house we try to behave ourselves on the weekdays which means we can relax a bit come the weekend.  It’s a good principle to live by and one I believe gives enough balance to permit both a healthy mind as well as a healthy body.

So this week has been a little challenging, as life can be at times, and I had 4 bananas rocking around in the pantry that were display more black than yellow.  When it comes to comfort food, which we are very much in need of, nothing cuts it like banana bread.  The only challenge I had was finding the time to bake it.  I literally threw all the wet ingredients in together, blitzed them with my hand held mixer, then threw all the dry ingredients in and blitzed it again.  After spending the next 50 minutes in the oven it came out looking deliciously gorgeous, just as it should.  For those of you who aren’t quite as gung-ho in the kitchen as I am, here is the preferred method along with a list of ingredients.

IMG_2275

INGREDIENTS

  • 150g gluten free self-raising sugar
  • 4-5 very ripe bananas
  • 200g sugar
  • 115g butter, softened
  • 2 eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • A pinch of teaspoon salt

INSTRUCTIONS

Preheat oven to 175 degrees. Lightly grease and line a loaf pan and set to one side.

In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour the mix into prepared loaf pan.

Bake for 50 to 55 minutes or until a skewer inserted into center of the loaf comes out clean. Let bread cool in pan before turning out onto a wire rack. In my opinion, banana bread is best eaten when at least a day old. Whether you have the patience to wait that long is another matter!

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