MrsP's Banana Bread

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1452 Location: GF Kitchen

MrsP's Banana Bread

1/3 cup Olive Oil
2/3 cup Brown Sugar packed
2 large Eggs
1 tsp. Vanilla
1-3/4 cups GF All Purpose Flour mix
2 tsp. Baking Powder
1-1/4 tsp. Cinnamon
1 tsp. Xanthan Gum
1 Tbs Dough Enhancer
1/2 tsp. Salt
1/2 cup Pecans or Walnuts, chopped
1-1/2 cups Banana, mashed

Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Serves 10.
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momto4 · Joined: 04 Jun 2006 Posts: 235

Thanks MrsP I will be trying that as soon as I can!

MN Grannie · Joined: 08 Jun 2006 Posts: 67 Location: Minnesota

I'd like to try this banana bread recipe but I don't know what "dough enhancer" is. Is that the same as xanthum gum? (can you tell I'm new at this?).

ostrich · Joined: 30 Mar 2006 Posts: 4050 Location: Nebraska

Ditto on that!
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mrsppmrxky · Joined: 09 Oct 2004 Posts: 1452 Location: GF Kitchen

Dough Enchancer is soy lecithan (sp) you don't have to use it. I only use that if we aren't going to eat this right away.
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MN Grannie · Joined: 08 Jun 2006 Posts: 67 Location: Minnesota

Thanks, Mrs. P -- I'm going to try your recipe tonight!

MN Grannie · Joined: 08 Jun 2006 Posts: 67 Location: Minnesota

I made the banana bread last night. When I cut into it, I was afraid that it wasn't done as it looked kind of dough-y or undone at the bottom. It didn't taste "undone" however -- the taste was excellent. It takes a little getting used to these new textures. Is this how yours comes out, Mrs. P?

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1452 Location: GF Kitchen

It really depends upon the humidity as to how our bread appear. If you are questioning the texture, you might want to cook mini loaves or cupcake sized banana bread.

If it had a dough type layer, then it is either your banana settle because it was chunky (I puree mine with the mixer blades) or you needed to cook longer for 5 or 10 minutes.

It does have a wonderful taste. You can make pumpkin bread with the same recipe. just sub pumpkin for the banana and add pumpkin spice.
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aklap · Joined: 02 Oct 2004 Posts: 8343 Location: WI, USA

MN Grannie · Joined: 08 Jun 2006 Posts: 67 Location: Minnesota

Yup, soggy bottom. I didn't get it out of the pan cuz I was too busy with the Celiac forums!!! lol

Thanks, as always, for the tips.

duchessisa · Posted: Wed Aug 02, 2006 2:32 pm Post subject:

Our local heath food store just started carring lecithen. Says clearly on the side note 'from SOY' . I couldn't think of what to use it for. I am assuming it helps the bread to stay moist a bit longer. any other benefit?