Today is such a pleasant morning after the intense heat and humidity. I walked my dog and decided when I got home to make banana bread.
I have to make my recipes gluten free and dairy free and soy free because of my restricted diet to improve inflammation and gut problems with digestion. Having an autoimmune disease, I found a gluten free, dairy free and soy free diet has improved my symptoms. I have energy, motivation, anxiety and depression has decreased, and no more brain fog. And edema had improved in my legs.
I used Better Homes and Garden cookbook for the recipe. But I changed it from butter to vegan butter, all-purpose flour to measure for measure flour.
I use gluten free measure to measure flour by King Arthur that is in local grocery stores.
I substitute all-purpose flour with King Arthur measure for measure flour.
Banana Bread- (from better homes and garden cookbook)…
- 2 cups gluten free measure for measure flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 beaten eggs
- 1.5 cups mashed bananas (5 bananas)
- 1 cup sugar
- 1/2 cup cooking oil
- 1/4 cup chopped walnuts-optional
- 1 recipe Streusel-nut topping
Grease bottom of 9x5x3 inch pan.
Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in the center of flour mixture. Set aside.
In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture to the flour mixture. There will be lumps of bananas.
Spoon batter into the greased pan.
Sprinkle the streusel topping onto of it, bake at 350 degrees for 40-45 minutes. Then additional 15 covered with foil.
Cool for 10 minutes, remove from pan. Cool completely on a wire rack.
Wrap and store in refrigerator.
(I found any gluten free baking dish needs to be stored in the refrigerator or in freezer to last longer)
Streusel topping recipe
I substitute butter with Miyoko’s vegan butter.
- In a bowl combine 1/4 cup packed brown sugar and 3 tablespoons gluten free measure for measure flour.
- Using a pastry blender, cut in 2 tablespoons butter until mixture resembles course crumbs.