Friday, January 17, 2014

Free Recipe Friday! GFCF Banana Bread Bars

I have to highly praise this book and recommend it for gluten-free eaters, whether they have teens (kids!) or not:

I'm not entirely sure how many things we've tried, but so far, we've loved it all! The latest is no exception. I made it dairy-free by using vegan margarine. It is not vegan as it uses eggs and dried egg whites, but I could see playing with it to make it vegan.

What is it? Banana bread squares!

I remembered to take a picture before we ate them all up! (Yay, me! :D) Now, my son has said they aren't as good as my usual banana bread recipe, but these bars are actually healthier, not having as much sugar in them and none of the oil my usual recipe has. I would almost not even guess that they are gluten-free, they are so spongy. And clearly, this picture shows they are good as they are being eaten.

I think I'm allowed to share the recipe, so I will! For the full recipe with their gluten-free all-purpose flour blend, you will have to get the book. This recipe is found on p. 67:

1/4 cup unsalted butter, softened, or nondairy alternative [I used Becel Vegan]
2/3 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/3 cups smoothly mashed very ripe bananas (about 3) [my note: I don't know if her bananas are huge, but it took me what I considered 4 large bananas]
2 tsp dried egg whites [I used Wilton Meringue Powder]
1 tsp ground cinnamon
1tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 tsp ground allspice

Preheat the oven to 350. Spray a 9x9" baking pan with nonstick cooking spray. [Okay, I used Crisco rather than a spray.] Line the bottom with parchment paper cut to fit. Spray the parchment with cooking spray.

In a medium bowl, beat the butter and brown sugar until very smooth and fluffy. Add the eggs, one at a time, beating well after each addition, until light and fluffy. Add the vanilla extract and bananas and beat well.

In a separate medium bowl, whisk the flour, dried egg whites, cinnamon, baking powder, baking soda, salt and allspice to mix.

Add the dry ingredients in batches to the banana mixture, beating well after each addition. The batter will get very thick, so beat only enough to mix well.

Scrape the banana batter into the prepared pan with a silicone spatula. Pat smooth and level with oiled palms or a lightly oiled silicone spatula. [I modified this step, simply used the spatula I was already using to try to level it all.] Bake for 30-35 minutes until a wooden pick inserted in the center comes out clean. Remove from the over. Let cool on a rack. When cool, cut 3 by 4 for 12 bars.


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