My first venture into gluten free baking was banana nut bread. And I believe it was the only one (I adapted the recipe from Fanny Farmer) where it worked the first time.
The most important ingredient is bananas. They can't be just ripe. And they can't be black. They have to be in between. The one on the bottom is just right!
This banana bread contains the good stuff. A mix of gluten free flours, including almond flour. Toasted walnuts and chocolate chips finish it off. These little loaves (no one seems to like the name breadlet) weigh in at 200 calories. Much less than one of those HUGE muffins you see in the store! Some of which contain upward of 400 calories! YIKES.
I am finally listing them on the What's Baking page. Sold in boxes of 4 for $7, they are fun to make. And fun to eat. Some ideas were recently brought to my attention...
Split one down the middle and pan fry (oh there goes the 200 calories!) and slather with peanut butter. I have not tried this yet. But I have oogled the wheat containing banana bread french toast...now there is another idea!
Another fine idea is to maybe toast them a little and spread with Nutella. While packaging up a box for a someone, this came into mind as this person recently discovered Nutella. Or how about a fluff sandwich with peanut butter and fluff? Like I said, so much for the 200 calories...So when life gives you bananas, make banana bread. Just make sure you make it before the bananas get too ripe then...well...you can compost them :)
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