May 11, 2010


So a couple weeks ago we had an eggpocalypse. And now we're having a bananapocalypse. I really need to stop buying large amounts of food, even if it is cheap. But on the plus side, this bananapocalypse is giving me the chance to try out all sorts of banana breads! Today's recipe is my personal favorite: this is a gluten-free banana bread using Pamela's gluten-free baking mix. It's a pretty common baking mix, they sell it at Safeway, but I don't use it that often. Normally I don't like it because it has almonds and all sorts of strange grains in it, which give it kind of a nutty/beany flavor. Icky in most baked foods. But in banana bread it is so. good. My dad tried this recipe a long time ago, and started messing with it to make it better. There were days when he knew there was no way I was going to get out of bed without some motivation and he would make banana muffins. He would walk into my room to wake me up and I would shoot out of bed to eat them. Ok, that's an exaggeration, I didn't shoot out of bed, but I was slightly speedier than usual.This is my dad's banana muffin recipe, which I made into banana bread.

Dad's Banana Bread
4 Tbsp melted butter
1/2 cup sugar or honey (I used honey)
1 egg, beaten
1 cup bananas mashed (2-3 bananas)
1 3/4 cup Pamela's baking mix
1/2 tsp salt
1/2 cup chopped nuts (optional, slivered almonds work great)

Beat together butter, sugar/honey, egg, banana, and salt.Add remaining ingredients and mix together. Pour into lined muffin tins or a greased loaf pan. For muffins bake in 335F oven for 40 min. I know that's a strange temperature, but my dad has determined through much trial and error that it is the best. For bread, bake at 350F for about an hour, until a toothpick inserted into the center comes out clean.

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