Categorized | Food Fascinations

Wheatless Banana Loaf


Don’t over-look this post just because you’re not interested in Banana Loaf. The flour proportions here can be used in a ton of other baked items like…biscuits, pancakes, cookies and on and on.

I have a banana loaf recipe from a recipe book that is so ancient it’s yellowed and falling apart. That doesn’t make it any more special than most. It makes it old enough to be basic and original is all. It means I’ve tried and tested it for years too. I like saving the over-ripe ones or the ones that go on sale in a bag in the freezer until this time of the year.

1 3/4 cup all-purpose wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

2/3 cup white sugar

2 eggs, lightly beaten

1 cup (2-3 bananas) mashed over-ripe bananas

1 teaspoon lemon juice

Sift together flour, baking powder, baking soda, and salt. Cream together shortening and sugar; add well beaten eggs. Blend in bananas and lemon juice. Combine the two mixes in 3 additions, beating smooth after each addition. Bake in oiled loaf pan 9″ X 5″ X 3″. Bake at 325 for 50-60  minutes. Use a toothpick to test. Brush with butter after removing the loaf to keep from frying and crumbling when cutting.

banana-loaf-recipe

The old cook book

Since I found that I had a sensitivity to wheat (not a gluten allergy) I’ve had to adulterate this simple little recipe where it comes to the flour. I use the same volume but change it to use variations of other flours. I’ve used apple sauce instead of butter, and it seemed to be drier and crumbly in comparison. It’s a toss-up between attraction and taste vs. health and wellness. When it comes to Banana Loaf at this time of year, and especially since I’m giving my baking as gifts, I want it to be tasty.  

I’ve used all rye. It makes a dark loaf and takes over the flavor somewhat.

I’ve used barley. It has a bitter undercurrent.

I’ve used rice and that makes it gritty and dry.

*I don’t mind the gluten-free flour mix of 2 parts rice flour, 2/3 part potato starch flour and 1/3 part tapioca flour, but it’s very expensive to me even when I grind my own rice and tapioca.

**One reader, Wendy (thanks!) suggests the following for the entire recipe if its gluten-free: 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch flour, 1/4 cup flax seed meal, 2/3 cup sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp xanthan gum, 1/4 tsp salt, 1/3 cup shortening. {Try coconut oil instead of shortening – I love coconut oil…with bananas, coconut and pineapple it would make a scrumtious delight!}

***I prefer about a 1/2 cup of rice, 1/4 cup tapioca, and 1 cup rye for the flours with 1 teaspoon of the xanthan gum. I think it’s fun to add an extra 1/4 cup of bananas. I think it’s necessary with the less-glutinous flours to make sure the eggs you use are large as well.

This Christmas I added a swirl of chocolate. I won’t try it again because the chocolate turned hard after it cooled and took away from the great mellow banana flavor. It might be interesting to powder the top of the loaf with pure dark cocoa (like a truffle)…if you like dark chocolate.

In order to cook with wheat for others (and Hubby) while still making some for me, I mix up the ingredients (several times the original recipe) except the flour, and remove 2 cups of the mixture to make a loaf for myself and then quickly add the volume of flour required to either one  at the end…like 1 3/4 cup of the rye, rice, tapioca flours above to my 2 cups.

banana-muffins-with-dark-chocoate

Some of the ‘loaf’ was made into muffins with dark chocolate wafers on top

 

 

 

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11 Responses to “Wheatless Banana Loaf”

  1. Sherry can you please describe the wheat sensitivity you have? And how that is
    different from a Gluten Allergy.

    • sherry says:

      My throat and glands swell like I’m getting a cold. It might be different for others. Barley and Rye and a little gluten, but I can eat them anyway.

      • Anna-Marie White says:

        Now you have me thinking. I was ‘diagosed’ by an allergist with a very slight allergy to wheat long ago. I said “what do you mean I have an allergy to wheat I dont have any symptoms”. And he said “when you breath the wheat flour particles in when you open the bag for example”. So there I was thinking, thats not an allergy thats getting dust up your nose. Not very helpful.
        Your symptoms I understand at least. Thanks :)

  2. Also have you tried using Oat Flour? I love oats!

  3. Nadine says:

    Mmmm. The dark chocolate looks delicious!

    • sherry says:

      The taste was better than I thought with the dark chocolate in it, and it didn’t fall apart like I thought it might when it was cut. yumm.

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