Old Habits

IMG_0585

Last week I started writing again. I guess it was always inevitable I would come back to it.

Before I discovered my passion for baking I wanted to be a published writer. I dreamt about this rather vividly. I abandoned that dream for this new one, and though I don’t regret it, I wonder where I would stand today if I had chosen writing.

That doesn’t really matter, because this is where I am and this is who I am, but when I started to write again I found it easily, though not without stumbling. It’s still like a habit for me. We are all natural storytellers, but I think some of us are more adamant about writing them down.

I’m refreshed.

IMG_0603

Habits… I have a lot of those. Writing is one, but baking is another, and specifically baking banana bread. It has been nearly two years, and until now I could not get vegan, gluten-free banana bread right. The frustration!

I’m proud to say I have created this recipe that meets my standards for banana bread. I have high standards, you should know.

Do you have any habitual recipes?

IMG_0589

Classic Banana Bread

vegan, gluten-free, soy-free, corn-free, refined sugar-free, nut-free option

2 cups gf, cf flour blend: 1 cup brown rice flour, 1/2 cup sorghum flour, 1/4 cup tapioca starch, 1/4 cup arrowroot starch)
1-1/2 tsp baking soda
1 tsp gf, cf baking powder
1/2 tsp guar gum
Salt, to taste
3 large ripe mashed bananas
1/2 cup liquid sweetener (I used maple syrup)
1 egg replacement (leavening)
1/3 cup apple sauce*
1 Tbsp pure vanilla extract
1/2 cup walnuts, coarsely chopped (optional—omit to make nut-free)

======================================================

Preheat oven 350 degrees. Grease a 9-x5-inch loaf pan and set aside.

In a large bowl mix together the bananas, sweetener, egg replacer, apple sauce and vanilla.

In a medium bowl, sift together flour blend, baking soda, baking powder, gum, and salt; gradually mix just until combined. Add walnuts, if using.

Evenly spread batter into prepared loaf pan, and bake 35-45 minutes, until browned on top and a toothpick comes out clean. Cool 10 minutes in the pan before turning out onto wire rack to finish cooling.

Yield: 1 loaf (16-12 slices)

*If corn is an issue for you and yours, be careful about commercial applesauce. Either find a safe brand, or make your own. You can also use oil in place of the applesauce.

Advertisements

One comment

Leave Your Thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s