Even though I'm not suppose to eat bananas, I still love me some good banana bread.
No, I'm actually not allergic to bananas, but I do have an intolerance to them.
The difference between an intolerance and an allergy, you ask?
Allergies show up on the lab tests. Intolerances do not.
That's the only difference.
And my philosophy with this whole hullabaloo is, if you're not going to die and not be in too much pain it's actually a little good to expose yourself to intolerances to help your body build some natural immunities too it.
Sounds good, right?
Gluten-free Banana Bread
½ cup (one stick) butter, at room temperature
1 cup sugar
2 eggs, slightly beaten
1 ½ teaspoons vanilla
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons xantham gum
1 2/3 cup gluten-free flour
2 large (or 3 small) ripe bananas
1 cup pecans, optional
Preheat oven to 350. Butter a loaf pan.
In a medium bowl, mash bananas with a potato masher or fork. Set aside.
In a large bowl, beat butter and sugar until creamy. Add eggs, vanilla and sour cream and beat until smooth.
Add baking soda, salt and xantham gum and beat until incorporated. Add flour and beat until smooth, scraping down sides.
Fold in bananas and nuts.
Pour batter into pan, smoothing out sides. If you like, sprinkle the top with a teaspoon of granulated sugar. Bake in 350 degree oven for 50 minutes to an hour, until cake tester comes out clean.
Let cool and share with your family. Or not.