eve11: (foodie_tea_with_milk)
[personal profile] eve11
GF zucchini banana bread. This one is still in the oven and I don't know how it will turn out. Writing down what I did, so I can enact changes if needs be, later.

7oz mashed banana (about 1.5 bananas)
7oz shredded zucchini
1.5 oz (about 3 tbsp) raw sugar
1 tbsp honey
4 tbsp buttermilk
1/4 cup melted butter (half a stick)
1/4 cup chocolate chips
1/4 cup chopped pecans
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp garam masala
1 tsp vanilla
1/2 tsp fine sea salt
2 eggs
2 cup Jeanne's GF All-purpose flour mix, chilled
1.5 tsp baking powder
3/4 tsp baking soda

Preheat oven to 350F.

Sift dry ingredients (flour, salt, soda, powder, spices) into a large bowl and mix to combine.

Mix together mashed bananas & buttermilk in a medium sized bowl. Add honey, vanilla, sugar, stir until mixed. beat in melted butter and eggs until mixture is smooth. Fold in gently with the flour until just mixed, don't overbeat. Fold in nuts, chocolate chips, and zucchini until everything is uniformly mixed, again not overmixing. Mixture is going to be very thick, more like a dough then a pourable batter. spread into a 9x5 greased & floured (gf) baking pan and bake for 70-75 minutes or until the top is browned and a toothpick inserted in the center comes out clean. Maybe bake for another 5 minutes after that to make sure the rice flour isn't grainy coming out.

Remove from oven and cool in pan long enough to be able to (hopefully) extract the bread. Let cool on wire rack the rest of the way.

For gluten-ful version, use 2 c all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, all other ingredients the same.

Date: 2013-08-19 01:07 am (UTC)
From: [identity profile] a-phoenixdragon.livejournal.com
Mmmm...sounds good!!


Date: 2013-08-19 02:50 am (UTC)
From: [identity profile] eve11.livejournal.com
It came out pretty well. I made a gluten-ful loaf as well. All set for desserts & breakfast next week!

Date: 2013-08-19 01:20 am (UTC)
From: [identity profile] greenpear.livejournal.com
I have never been good with baking, even things like this that near the cooking side of baking. Probably cause I have a hard time measuring things. Most of my cooking tends to be the "that looks like enough".

Date: 2013-08-19 02:53 am (UTC)
From: [identity profile] eve11.livejournal.com
Heh, yeah, most of these breads are really flexible. The only thing you need to get right is the leavening to flour, basically. And wet to dry. Doesn't really matter so much what the wet is (I've used bananas, pumpkin, applesauce, sour cream or yogurt, zucchini, etc), just that you have the right number of eggs. This was pulled together from a few different online recipes so I was pretty much "that looks about right".


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