Diy and ideas
The Best Ever Super Moist Gluten Free Banana Bread. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten free recipe with ease!
Cook Time 50 minutes
Total Time 50 minutes
Servings 8
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
Instructions
Preheat panggangan 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 panggangan 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 minutes, then turn out onto a wire rack. Slice and serve warm!
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Source
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