Make your mouth water with it's moistness! I love banana bread, but was really getting tired of the same old dry banana crumble that was quickly becoming common with Gluten Free baking.
As part of my series on the health benefits of sourdough, I'm turning common recipes, particularly bread recipes, into delicious, beneficial baked goods instead of the carb-age gut fillers we are used to eating.
This banana bread I made in cute little pampered chef mini bread pans and the pans helped them be evenly baked (which can often be tricky in gluten free baking) as well as even moisture. They were fantastic pans to use.
1/2 c sourdough
1 tsp baking soda
1 tsp baking powder
1/2 c gluten free flour blend
Mix together, cover and rest overnight or 8 hours.
In the morning add
2 eggs, 3 mashed bananas, and 2 Tbsp honey
You may have to use a bit more (around 1/2 cup) gluten free flour blend, enough to make the batter a little thicker than pancake batter. After the overnight, it looks more like the picture on the left. What you want is the picture on the right.
Fill each loaf pan 3/4 full. This recipe makes 3 mini loaves.
Baked at 375° for about 25-30 minutes.
