Wednesday, May 28, 2008

Banana Bread

MG & I made Banana Bread today. The recipe (see below) was from The Kid Friendly Allergy Cookbook by Leslie Hammond. MG loved licking the bowl and with an egg free recipe I didn't worry about it. Did you know that bananas can be a great substitute for eggs in some recipes. For example, we prefer bananas in muffins and pancakes over eggs! MG did great breaking up the bananas and adding them to the mixing bowl. I was pleasantly surprised what a big help she was in making these. It was only moderately more messy with her help instead of disastrously messy!
(Above is my technique for including MG during the process. In this picture she would scrape the batter off of my spoon into the muffin cup. We only had two muffin cup fatalities.)

Banana Bread

4 ripe bananas
1 cup sugar
1/2 cup dairy free margarine
1 teaspoon vanilla
1/4 tsp. salt
1 tsp. baking soda
1/4 tsp. cinnamon
2 cups brown rice flour

1. Preheat oven to 350 degrees. In a food processor, blend bananas, sugar, margarine and vanilla. Add remaining ingredients and process until smooth.

2. Pour into desired baking pans and bake at 350 degrees until firm.

*mini muffins: 6 minutes
*regular tins: 10-15 minutes

*mini loaves: 15 minutes
*bread loaf: about 60 minute

The outcome? MG rates these banana muffins as DELICIOUS!!


Jen said...

Yum! I've been craving banana bread lately.