Love Banana Baked Goods Anyone With A Recipe

[Kellygirl]

Hi,

My name is Kelly and I have a pretty good diet routine. I just eat all fresh fruits and veggies and complain how hungry I am.

I have added some cereals but they are a snack as I am lactose intolerant as well as a vegetarian.

That being said, I am looking for a muffin recipe or a snack loaf recipe. I've never been big on bread so that's not a problem.

I've always been a baking junkie and I find it hard not baking. Problem is I've tried some crappy mixes and I don't know if it is safe to buy from the Bulk food stores. I have seen like 50 flour mix recipes to follow but I don't know which one is good.

Is there anyone out there that wants to lend me there help. I understand this is the same for everyone when they first start out. I plan on being a strong supporter of new members when I get on my feet. But this disease has me confused and HUNGRY. I miss my granola bars, I used to eat 3-4 of them a day and banana bread was my weekend treat. I found a replacement bar for the granola bars and believe it or not they are smaller, but more filling.

My other question was, " is it safe to buy from a bakery that makes gluten free products." I have already, but if I was always feeling like crap before and I am just starting to feel better how will I know if the stuff is 100% gluten and lactose free?

[RiceGuy]

First, do check out the recipes section of this site, the link to which you'll find on the site index page.

Here's a muffin recipe from Arrowhead Mills:

Millet Muffins

1-1/2 cups Millet flour

1/2 cup soy flour

1 Tablespoon baking powder (non-aluminum)

1/2 teaspoon salt (optional)

1/4 teaspoon orange flavoring

1 cup water or orange juice

1/4 cup vegetable oil

1/4 cups brown rice syrup or honey (or substitute Stevia)

Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well-oiled muffin tins. Makes 12 muffins.

Bake at 375 for 15-20 minutes or until done.

The Arrowhead Mills site has gluten-free recipes, including this one for banana bread:

Open Original Shared Link

[Cheri A]

The best banana bread recipe that we love is at Carol Fenster's website (savorypalate.com). I hope that works because the last time I tried to post a website, the forum gods turned into a "lame advertisement". I usually make it as mini-loafs or muffins. All of us like it (gluten eaters and the non gluten eater).

Welcome to the boards! Hope you are feeling better (and fuller) soon!

[VegasCeliacBuckeye]

I know this won't help you in the short-term, but when I went to Seattle thisnpast weekend. I ate at a place called "DaVinci's Gluten Free Bakery".

They had a dessert there called "Banana Heaven" - It was like a banana donut coffee cake. Holy Hell was it good!!!!!!!!!!!!

I would see if they can ship you some. they were yummy!

www.wheatlessinseattle.com

BB

[jerseyangel]

I've tried several banana bread recipes, but the hands-down best one (in my opinion ) is the one on the back of the Ener-G Pure Rice Flour box.

It rises perfectly and never sinks like a lot of gluten-free quick breads can. It has the taste and texture of banana bread made with wheat flour--no kidding.

If you can't find it, I'd be happy to send you the recipe

[DebbieInCanada]

Here's the recipe I use for Banana Muffins. It's a converted, modified "regular" recipe (that's why the flour measurements are "odd"). I double it up if I have more ripe bananas, and it has always worked well for me. I also use a kitchen scale that weighs in grams to measure my flours. I really find I get more consistent results that way.

Banana Cranberry muffins

2 eggs

3/4 c sugar

1/2 c melted butter

1 c mashed bananas

1/2 tsp almond flavoring

1/2 c +2 tbsp tapioca starch (80g)

1/2 c +2 tbsp white rice flour (73g)

1/2 c +2 tbsp soy flour (73g)

3 tsp gluten-free baking powder

1/2 tsp baking soda

1/2 c medium shred coconut

1/2 c chopped nuts

1/2 c frozen cranberries

Beat eggs, sugar and melted butter until light and creamy. add pureed banana and almond flavor.

mix flours together well and sift. add bp and b soda to flours. add flours, coconut, nuts and berries to creamed mixture, and stir to combine. spoon into lined muffiin tins, bake 400F for 15-20 minutes (test and bake longer if necessary - sometimes it takes 30 minutes or more)

Hope this recipe works for you. The cranberries and coconut are really great in it.

Debbie

[RiceGuy]

It rises perfectly and never sinks like a lot of gluten-free quick breads can.

The only time I've had quick-bread sink is when I added too much liquid. Thankfully that only happened once, as I learned from my mistake. I suppose if the recipe is adapted to use gluten-free ingredients, or if certain substitutions are made, there might be too much liquid. Things like using tub margarine instead of stick would be one example, since the tub spreads have more water.

[Cam's Mom]

Here's our favorite, modified Sheri Sanderson's Incredible Edible Gluten Free Food for Kids:

Banana Bread (or Muffins)

[jerseyangel]

The only time I've had quick-bread sink is when I added too much liquid. Thankfully that only happened once, as I learned from my mistake. I suppose if the recipe is adapted to use gluten-free ingredients, or if certain substitutions are made, there might be too much liquid. Things like using tub margarine instead of stick would be one example, since the tub spreads have more water.

Interesting...I've had several quick breads fall after baking--they look perfect, and test done, but fall as they cool. I'd seen others post with this problem, so I thought I'd mention that this particular one didn't do that.

None of the recipes I used were adapted (by me anyway).

[Kellygirl]

Interesting...I've had several quick breads fall after baking--they look perfect, and test done, but fall as they cool. I'd seen others post with this problem, so I thought I'd mention that this particular one didn't do that.

None of the recipes I used were adapted (by me anyway).

I would really like to thank everyone for their help. I have printed all recipes and plan on trying them all. I love anything banana, cranberry or coconut so I will have fun working with these recipes. It will keep me sane while trying to work on staying gluten free. It's been 10 days already and I find I am more tired and absent minded. I do however not have my stomach pain anymore and haven't taken my stomach medicine since I started so I guess that is a good sign.

Thanks Again and I will be sure to post any cool recipes I come up with.

Kelly