A sweet loaf like banana or zucchini bread sitting on
the counter sealed up in a plastic bag (after it's totally cooled!)
will stay fresh all week. It's there just as handy as any packaged
cookies, but you created it like magic from 'supplies' in your house.
You're buying compact ingredients like flour and oil instead of
contributing to vast truckloads of airy packages hurtling across the
country. First oil a loaf pan and line with waxed paper. With a fork, mash 2-3 overripe bananas = 1 cup. In a small bowl, beat well 2 eggs (if you're using a gluten-free flour mix, try 3 eggs.)
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Beat into the eggs:
1/3 cup oil
1/4 cup honey
1/4 cup sugar
1 cup mashed bananas
1 tsp vanilla extract
1/4 cup hot water
In a large bowl, combine:
1 3/4 cups whole wheat flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
With a spoon, mix the wet into the dry just until it's all moist.
Bake 45 to 60 minutes.
Wheat or gluten sensitive?
My combo these days is as follows to replace the 1 3/4 cups of wheat flour:
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup light buckwheat flour
1/4 teaspoon guar gum
Leave a comment at the blog.
Home Just Desserts
1/3 cup oil
1/4 cup honey
1/4 cup sugar
1 cup mashed bananas
1 tsp vanilla extract
1/4 cup hot water
In a large bowl, combine:
1 3/4 cups whole wheat flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
With a spoon, mix the wet into the dry just until it's all moist.
Bake 45 to 60 minutes.
Wheat or gluten sensitive?
My combo these days is as follows to replace the 1 3/4 cups of wheat flour:
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup light buckwheat flour
1/4 teaspoon guar gum
Leave a comment at the blog.
Home Just Desserts
