Gluten free banana bread

Recipe courtesy of: https://gimmedelicious.com/the-best-ever-super-moist-gluten-free-banana-bread/

Ingredients:

  • 2 cups Bob's Red Mill gluten free flour
  • 4-5 very ripe bananas mashed (1 1/2 cups)
  • 1/2 cup sugar
  • 1/2 cup butter 1 stick, softened
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips I used 1 cup

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.
  • 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 batter into prepared loaf pan.
  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!

Comments

Post a Comment

Popular posts from this blog

Vegetarian gravy (NYT)

 Recipe made as an amalgamation of a few recipes, courtesy of:  https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy  and  https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ Ingredients: ½cup extra-virgin olive oil     ½small onion, finely chopped (½ cup)     4ounces baby portobello mushrooms, finely chopped (1 cup)     ½cup all-purpose flour      1/2 milk      2 tbsp butter     4 to 5cups vegetable stock, preferably homemade, as needed      2 tbsp veggie bouillion paste     ½teaspoon kosher salt     ¼teaspoon black pepper Instructions:     Step 1     In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.     Step 2     Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly w...
Read more

Lomo Saltado

Image
 Recipe courtesy of:  https://www.seriouseats.com/lomo-saltado-peruvian-stir-fried-beef-with-onion-tomatoes-and-french-fries We wouldn't change a single thing about this recipe besides perhaps adding a little bit more liquid for it to be a bit more saucy at the end. Otherwise, perfectly executed! Ingredients (serves ~2)   1   pound  ( 450   g ) beef tenderloin,  skirt steak , or other tender and flavorful quick-cooking steak 1/4   cup  ( 60   ml ) peanut, canola, or  vegetable oil , divided, plus more if needed Kosher salt 1   medium  ( 8   ounces ;  225   g )  red onion , cut into 1/2-inch slices 4   scallions  (about  2   ounces ;  60   g ), roots and any wilted parts trimmed, remainder cut into 2-inch lengths 1  fresh or frozen  ají amarillo chile pepper  (about  2   ounces ;  60   g ), defrosted if frozen, then stemmed, seeded, an...
Read more

Fancy creamed spinach

 Recipe courtesy of Serious Eats: https://www.seriouseats.com/food-lab-creamed-spinach-recipe (Makes 4 servings) Ingredients:  3 tablespoons unsalted butter 2 medium shallots, finely minced (about 1/2 cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 pounds curly spinach, trimmed, washed, and drained 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg 1/4 cup store-bought or  homemade  crème fraîche Kosher salt and freshly ground black pepper 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional) Instructions: 1) Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next. FEATURED VIDEO 0 seconds of 15 seconds Volume 0%   There was a...
Read more