Banana Bread

Ian absolutely loves banana bread and this recipe is adapted from the Better Homes and Gardens Cookbook. I've of course changes the flour to a gluten free flour blend, but also cut the leavening ingredients because the original recipe causes the bread to souffle. Also, since Noah is allergic to nuts, I've also excluded them. You can find the original recipe here.

Ingredients

2 cups gluten free flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 eggs, beaten

1 to 1/2 cups mashed banana (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

Streusel Topping (optional)

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pans. If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

5. Streusel Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons gluten free flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.