Well folks, I have finally crossed over to baking by weight. This post by Gluten Free Girl convinced me that this would be an easier way to convert recipes to gluten free and have them turn out, you know, amazing! All it took was a $20 investment for a new kitchen scale (really super basic digital one from Wally World) and my world is completely changed! Woo!
I successfully converted this recipe, which is for Cook’s Illustrated Banana Bread. My mom was the one who told me about the recipe, which involves extracting the liquor from bananas, reducing it to a syrup, and then baking it all up into an orgasmic banana treat. I hope that’s not over stating it. No wait…it’s totally not. This is the best damn banana bread ever.
I am so happy that I finally found something that tastes like ACTUAL banana bread. I made this one a while back and, while good at the time for my gluten craving body, just wasn’t the right texture. I’m a big texture person, and that has been the worst thing for me since going gluten free. There are some super strange textures that accompany gluten free baked goods when you don’t know what you’re doing. Dense, chalky, dry….bleck. This bread is none of those things. Moist, fluffy, decent crumb…RIDIC. Plus, you can eat it WARM. Right out of the oven. It won’t fall apart and you will be SO HAPPY
I’m including the recipe with my modifications so that you can see how this works. I highly recommend reading this post by Gluten Free Girl for specifics
The Best GF Banana Bread
8 3/4 oz unbleached all purpose flour (I used a gf baking mix, bean based)
1 tsp baking soda
1/2 tsp table salt
5 large very ripe bananas, peeled and frozen
1 stick unsalted butter, melted and cooled slightly
2 large eggs
5 1/4 oz light brown sugar
1 tsp vanilla extract
1/2 cup chopped walnuts
2 tsp granulated sugar
Thaw frozen bananas FIRST . You will notice a brown liquid coming out of the bananas as they thaw! Hooray! That is the magical ingredient that makes this recipe the bomb diggity.
Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick spray.
Whisk together flour, baking soda, walnuts and salt in a large bowl.
Place the bananas in a mesh strainer over a large bowl and wait for them to release their liquid (about 15 mins when they’re thawed out). You should have about 1/2 to 3/4 cups of liquid. Transfer the liquid to a small sauce pan and cook over medium high heat until reduced to about 1/4 cup. Remove pan from heat, stir reduced liquid into bananas and mash with fork or potato masher until fairly smooth. Whisk in butter, eggs, brown sugar and vanilla.
Pour banana mixture into flour mixture and stir until just combined. Scrape batter into prepared pan. Sprinkle granulated sugar evenly over loaf. Bake until toothpick inserted in center of loaf comes out clean, about 55 minutes. Cool bread in pan on wire rack for 15 minutes, then remove loaf from pan and continue to cool.