Roger bought me this book for Christmas, and inside it, Carol has an amazing flour recipe. It is as follows:1 1/2 cups of sorghum flour
1 1/2 cups of potato or corn starch
1 cup tapioca flour
Now, this is the first recipe that I have tried with the above mixture, and was a bit hesitant. I love banana loaf, and when one is deemed inedible by even the daycare kids standards, a part of my soul shrivels up.
IT WAS NOT ONLY A SUCCESS, IT WAS DELICIOUS!
Here it is, cooking away, look at the domed top. The golden crust, the height. The not so clean oven. Oh well.It was amazing warm, with real butter and raspberry jam. We ate half a loaf just yesterday alone. Below is the recipe.
Banana loaf
1 stick of butter
3 large very ripe bananas
2 cups gf flour - see above
1 cup sugar (although I used 3/4 white and 1/4 brown)
2 eggs
2 tsp baking powder
1 tsp vanilla
1/2 cup of dried cranberries
In a large bowl, cream the butter and the sugar together. Beat in the eggs, vanilla and bananas. Slowly add the flour/baking powder combo until dry ingredients become moist. Stir in the cranberries. Spray loaf pan for best results.
Turn into loaf pan and bake at 325 degree oven for 1 hour 20 minutes. Do not underbake.
Yahoo!
1 stick of butter
3 large very ripe bananas
2 cups gf flour - see above
1 cup sugar (although I used 3/4 white and 1/4 brown)
2 eggs
2 tsp baking powder
1 tsp vanilla
1/2 cup of dried cranberries
In a large bowl, cream the butter and the sugar together. Beat in the eggs, vanilla and bananas. Slowly add the flour/baking powder combo until dry ingredients become moist. Stir in the cranberries. Spray loaf pan for best results.
Turn into loaf pan and bake at 325 degree oven for 1 hour 20 minutes. Do not underbake.
Yahoo!
