Comment: We read a review on a cookbook by Roben Ryberb, You Won’t Believe It’s GlutenFree and found the recipes to be most rewarding. Ms. Ryberb simplifies otherwise complicated recipes, offers a choice of base recipe ingredients to use and lists hundreds of selections. They all seem easy to make and her ‘you-might-do-it-this-way-instead’ suggestions are very helpful.
40-45 minutes at 350 degrees
2 small bananas mashed (no more than ¾ cup) or 1 (6-ounce jar baby food bananas)
1 tsp vinegar
½ cup sugar
¼ cup oil
1 tsp Vanilla extract
¾ cup plus 2 tbls cornstarch
1 tsp baking soda
¼ tsp Xanthan gum
½ tsp salt
- Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking pan
- In a large bowl, mash the bananas well. This is easier to do with a mixer. Add all other ingredients and mix well. The batter will thicken as it is mixed. (Note: We use very ripe bananas and hand-mash vs the need of using an electric mixer.)
- Pour into the prepared pan. Bake for approximately 30 minutes, until a toothpick inserted in the middle tests cleanly.
- When cooked, knife along the sides of the pan and flip the bread on to a rack to cool but be sure you have slices of warm bread with butter. It’s excellent.
Condiments: Ice cream, Cool Whip