Kathy’s Banana Bread, remixed

Posted: June 24th, 2009 | Author: | Filed under: Dairy-free, Dessert, Gluten Free, Quickbreads, Vegetarian | Tags: | 5 Comments »

Banana bread!

Last week, I baked some banana bread for my friend Cat over at Baking With Cinnamon, which is a great baking blog that you should check out. Cat has thyroid cancer and is in the midst of preparing for another round of radioactive iodine treatment. Having had thyroid cancer myself and going through the same process a couple of years back, I know just how rough it is to be on a low iodine diet — where you have to make basically everything from scratch — while simultaneously experiencing severe thyroid hormone withdrawal. So I baked her some delicious low iodine banana bread so she’d have something nice to munch on without having to make it herself. Because there’s no dairy or soy in this recipe, the only thing I had to do to make it low iodine was leave out the egg yolks and make sure to use kosher salt (not sea salt or iodized salt) — but of course, you don’t have to do this unless you’re on a low iodine diet too. For the record, I noticed the loaf was a bit flatter and denser without the egg yolks.

This recipe originally came from my old boss, Kathy, who would bring loaves of banana bread into the office on a regular basis — much to our delight and our expanding waistlines. I mixed things up a bit by adding the spices and using 1/2 cup white sugar and 1/2 cup brown sugar instead of one full cup of white sugar.

Kathy’s Banana Bread, Remixed

INGREDIENTS

1/2 cup non-hydrogenated shortening (I like Spectrum, which is organic and made out of palm oil)
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 ripened bananas – mashed
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Grease and flour a loaf pan. For those not familiar with the technique, here’s how you do it. First, using a paper towel, rub a thin layer of oil — I use shortening — around the inside of the pan, completely coating it. Then add about a tablespoon or so of all purpose flour. Over the sink, shake it around so the flour coats the all surfaces: the bottom and all four sides, up to the top rim. Tap out any excess flour. You should now have a thin layer of grease and flour coating the inside of the pan. This will prevent sticking like nobody’s business.
  3. With a mixer, blend shortening and sugars till thoroughly combined.
  4. Add all other ingredients and mix well. Spices are to taste, so if you want to add more, have at it!
  5. Pour batter into loaf pan and bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.

Make it gluten free!
To make this bread gluten free, substitute a flour blend of oat, millet, and sorghum (equal parts). Add 1/4 teaspoon xanthan gum and 1 tablespoon (yes, tablespoon) baking powder. The flour mix is from Gluten Free Girl Every Day and the additional xanthan gum and baking powder is from the America’s Test Kitchen How Can It Be Gluten Free Cookbook.


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