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.
Recipe from Taste of Home
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.
the flour, baking soda and salt.
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 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...