Wine & Dine

Testing ATK Recipes #1: Banana Bread

June 21, 2014 | 6 comments


 

A while ago, Em gave me The How Can It Be Gluten Free Cookbook from America’s Test Kitchen. It’s so awesome that I decided to cook my way through it. The first recipe I tested was for banana bread. I love banana bread, but haven’t been able to find a gluten free recipe that really works. (Until now.)

bananabread

Ingredients: GF flour, baking powder, baking soda, xantham gum, bananas, unsalted butter, eggs, light brown sugar, salt, and vanilla extract

Flour used: King Arthur gluten free multi-purpose flour.

Special detail: Microwave the bananas, strain the banana juice and reduce it before adding it back to the mixture.

Time commitment: 45 min prep time plus 60 min in oven.

Science lesson: The problem with gluten free baking is that the flour won’t hold the liquid. By straining and reducing the banana juice, you remove the excess liquid without sacrificing flavour.

Outcome: Pretty awesome (as in the best gluten free banana bread I’ve tried).

Plus points: The bread turned out moist and with good texture (not crumbly and not oily), and it can be frozen to save for another day.

For more food-related posts, visit the Weekend Cooking linkup over at Beth Fish Reads.

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