Tuesday, May 8, 2012

{Food Experiments} Banana Bread

Something not many people know about me is that I have Celiac Disease (for those of you who don't know what I'm talking about, basically, I'm allergic to gluten). This is partially due to the fact that I only found out about it around October 2011. It was not the most enjoyable thing to find out about right after I started college, but going gluten-free has been the best thing ever for my health. God has sustained me and has been sufficient through every time I felt sick and just wanted to go home. I'm learning a lot about being healthier and how much I need to rely on God for everything. I can praise God for the ways He has grown and stretched me. While learning to how to drastically change my lifestyle as far as food goes was not top on my list for things to do in college, I would not take the past year back for anything. God's perfect plan is always better than our own.

So, all of this leads up to now. I am staring at four months of summer break. I will (God willing) be working, volunteering, doing a summer class, and spending time with friends. I also want to experiment with gluten-free recipes and chronicle these recipes and my experiments.

Today I began my food experimenting. With banana bread.

Aaaah, banana bread. There are many childhood memories infused into that delicious word. Whenever my mom said, "I'm making banana bread!" it was cause for excitement in the house. I can remember my younger brother and sister and I eagerly anticipating a warm slice of the tantalizing bread as the aroma wafted through our small military base house. Banana bread was my favorite treat. And it still is. My mom makes the best banana bread. So when I found bananas on the counter this morning, waiting to be turned into the delicious bread, I got excited. But then remembered... I can't have bread. But then the wheels in my head began to turn. I had for a couple weeks planned to experiment with gluten-free recipes. Why not start with banana bread, my favorite childhood treat? And so I opened my computer and began searching. I found a couple recipes and "pinned" them to my gluten-free board on Pinterest. Finally, I settled on one and, after my mom hit the grocery store, began baking.

Banana Bread
Recipe from Taste of Home


  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

  • Baking Instructions:

    Preheat your oven to 350 degrees. I often forget to do this step first when I'm baking... remember to do it first!! It saves you a whole lot of time in the end.

    In a large bowl, combine 
    the flour, baking soda and salt.

    In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.

    Stir into dry ingredients until just moistened.

    Transfer into two 8 in x 4 in loaf pans coated with cooking spray. My mom has these really neat stoneware pans from Pampered Chef. I like using them because they supposedly bake breads better. 

    The recipe calls for you to put chopped walnuts on top of the batter after you put it in the pans. I was out of walnuts, and my dad loves pecans so I substituted pecans. 

    Mmmm.... chopped pecans... :)

    After you get the batter in the pans, put them in the oven that you have already preheated to 350 degrees for about 50 minutes (or until a toothpick inserted in the center comes out clean). 

    After you take the bread out, 
    let it cool for about 10 minutes. 

    Then you can take it out of the pans 
    and put it on wire racks. 

    And then the best part... 
    slicing it up and enjoying it! 

    My family and I loved it. 
    As you can see...

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