Although we have been cooking for a while, baking is sometimes foreign to us. Baking requires experience, or at the very least, an understanding of how ingredients work, because it is much more a science than cooking. Fortunately, we have friends who are great bakers; one of whom is Betsy.
Betsy, who is gluten-free, shares with us her recipes and tips for baking. The most recent one is her gluten-free, low-dairy banana bread where she substituted regular flour for gluten-free flour, cut the amount of dairy needed with applesauce and added a hint of coconut with coconut sugar. The result is delicious!
Gluten-free, Low-Dairy Banana Bread, serves 6-8
3-4 ripe bananas
1/3 cup unsalted butter, softened
1/4 cup applesauce
1/8 tsp. vanilla
1/8 tsp. salt
1 cup coconut sugar (you can use regular granulated sugar as well)
1 1/2 cups gluten free flour (I prefer King Arthur brand)
1 tsp. baking soda
Preheat the oven to 350 F.
Combine the bananas and butter in a bowl, smashing the bananas until mostly smooth. Stir in applesauce, vanilla, salt and sugar. In two to three batches, mix in the flour and baking soda. Be careful not to over mix. Pour into a greased bread pan. Bake at 350 for 15 min, then cover with a flat pan or tin foil and continue to bake it for another 25 minutes, or until knife comes out clean and the top of the bread is golden brown.