Gluten Free CHOCOLATE BANANA BREAD
1 stick (1/2 cup) butter, softened
1/2 cup each: organic cane sugar, turbinado sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
3 large bananas, mashed
1 cup teff flour
1/2 cup each: sweet white rice flour, sorghum or brown rice flour, tapioca
flour, almond meal
3 Tbsps. cocoa powder
1 tsp. each: ground cinnamon, xanthan gum, baking powder, baking soda, salt
3 Tbsps. demerara sugar
Heat oven to 350 degrees. Combine butter and cane and turbinado sugars in a
large bowl; beat with a mixer on medium speed just until creamed. Beat in
eggs, sour cream and vanilla; stir in mashed bananas.
Combine the teff flour, rice flour, sorghum flour, tapioca flour, almond
meal, cocoa powder, cinnamon, xanthan gum, baking powder, baking soda and
salt in a medium bowl. Fold the flour mixture into the wet batter with a
spatula, 1/4 cup at a time, until everything is just mixed together.
Scrape the dough into a buttered and floured (with white rice flour) 9-inch
round cake pan. Cover the surface of the dough with the demerara sugar. Bake
until a knife inserted gently into the center comes out clean, about 40
minutes. Cool in the pan 5-10 minutes; unmold on a wire rack.
Makes six servings
Nutrition information per serving: 317 calories, 20% of calories from fat, 7
g fat, 2 g saturated fat, 47 mg cholesterol, 60 g carbohydrates, 7 g
protein, 420 mg sodium, 5 g fiber
1 stick (1/2 cup) butter, softened
1/2 cup each: organic cane sugar, turbinado sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
3 large bananas, mashed
1 cup teff flour
1/2 cup each: sweet white rice flour, sorghum or brown rice flour, tapioca
flour, almond meal
3 Tbsps. cocoa powder
1 tsp. each: ground cinnamon, xanthan gum, baking powder, baking soda, salt
3 Tbsps. demerara sugar
Heat oven to 350 degrees. Combine butter and cane and turbinado sugars in a
large bowl; beat with a mixer on medium speed just until creamed. Beat in
eggs, sour cream and vanilla; stir in mashed bananas.
Combine the teff flour, rice flour, sorghum flour, tapioca flour, almond
meal, cocoa powder, cinnamon, xanthan gum, baking powder, baking soda and
salt in a medium bowl. Fold the flour mixture into the wet batter with a
spatula, 1/4 cup at a time, until everything is just mixed together.
Scrape the dough into a buttered and floured (with white rice flour) 9-inch
round cake pan. Cover the surface of the dough with the demerara sugar. Bake
until a knife inserted gently into the center comes out clean, about 40
minutes. Cool in the pan 5-10 minutes; unmold on a wire rack.
Makes six servings
Nutrition information per serving: 317 calories, 20% of calories from fat, 7
g fat, 2 g saturated fat, 47 mg cholesterol, 60 g carbohydrates, 7 g
protein, 420 mg sodium, 5 g fiber