This comforting and more-ish banana bread stays moist for days; something of a feat for many gluten-free breads. The original, gluten-filled recipe can be found at marthastewart.com.
This was the first recipe where I didn't substitue cup-for-cup with gluten-free flour. Instead, I went and found a site which lists what the weight of a cup of rice flour is versus a cup of normal cake flour (btw, it's quite a bit heavier), and so modified the recipe accordingly. This handy trick allowed rice flour to stand alone as the flour of choice without dragging the recipe down to a heavy end-product. You live and you learn, right.
OR = Original Recipe
- 113g/1 stick butter (room temp)
- 75g sugar (OR: 1 cup)
- 2 large eggs
- 195g rice flour (OR: 1 and a half cups of cake flour)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed bananas (very ripe)
- 125ml/half cup buttermilk (OR: 125ml sour cream)
- 1 tsp cinnamon (OR: 1 tsp vanilla)
- 125ml/half cup chopped pecans (or walnuts)
- Pre-heat oven to 175 degrees Celsius (OR: 350 fahrenheit).
- Butter a loaf pan.
- Cream butter and sugar till light and fluffy.
- Add eggs and beat.
- Add flour, baking soda, salt, cinnamon and mix till just combined.
- Stir through bananas, buttermilk and nuts.
- Pour into the prepared loaf tin.
- Bake for around 1 hour 10 minutes, but start checking from 40 minutes.
- Remove from the oven when a cake skewer comes out clean, rest in the pan for 10 minutes and then turn out to cool.
Substitutions for eggs and nuts:
My thanks to Rahel from TX on her wonderful feedback and tips! Here they are:- 2 heaping tablespoons of condensed milk in place of the eggs; and
- reducing sugar to 3/4 cup if using the condensed milk; and- leave out the nuts!