Banana Bread

This is an old family recipe. My mom used to make this for me and my sister when we were little girls. She'd cut the slices into "fingers" and serve to us warm with a little butter. Divine! It converts easily to GF with only a change from using wheat flour to your favorite gluten free all purpose flour.

INGREDIENTS:

2 cups sifted all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup of sugar
2 eggs
1 cup (2 medium sized) mashed ripe (brown) bananas
1/3 cup of milk
1 teaspoon lemon juice
1/2 cup chopped nuts (optional)

DIRECTIONS:

Preheat oven to 350*.

Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well. Add eggs and bananas; blend throughly. Combine milk and lemon juice. Add dry ingredients to banana mixture, alternating with the milk, beginning and ending with the ry ingredients. Blend well after each addition.

Grease bottom of a 9"x5"x3" bread pan. Pour in batter and bake at 350* for 60 - 70 minutes, until bread springs back when lightly touched in center. Remove from pan onto wire rack to cool.

Vegan Version of Bob's Red Mill GF Bread Mix

Mix together with a spoon in a small bowl:

5 TBL cornstarch
1 cup water (100* - 110* degrees)
Yeast packet (found in BRM GF bread mix)

When cornstarch is dissolved, pour into large bowl and mix in the following (using spoon or dough hook) in upright mixer:

1 1/8 cups rice milk
1/4 cup vegetable or safflower oil
1 tsp apple cider vinegar
BRM GF Bread mix

Pour mixture into a bread pan and let rise until dough is just above the top of the pan (about 30-40 minutes). Bake at 350* for one hour, rotating pan once during baking. Remove from oven and let cool on a wire rack. Enjoy!

Tip: For lighter crust color, cover pan with tin foil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during baking.

Source: flyer handed out at the BRM visitor center. Copied here because I know I'll lose that piece of paper eventually!