I changed my blog layout five times today! I'm still not certain this is what I will stay with. So if you have visited a few times and now the page looks different...again, more than likely it's still my blog.
My husband gets mildly frustrated with me when we go to a fast food restaurant where the menu seldom changes and it takes me fifteen minutes to decide what to eat. First off, a gluten allergy limits the menu drastically, which is precisely his point. He says, "The menu hasn't changed and there are only about three things you can eat, so why is it taking so long?" But then the decision focuses on whether or not I feel like a salad (again) or a cheeseburger without the bun. At any rate, he graciously waits while I make up my mind.
Tonight we ate at a restaurant where I enjoyed a nice salmon with creamy mushroom risotto. It didn't take me long to choose and I enjoyed every bite. We also ran into some dear friends; one of the benefits of living in a small town.
I opened up the freezer last night and found some frozen black bananas. I decided to make some mini loaves of banana bread. Here's a tip for you that I found through many years of gluten free baking. I bake with mini loaves, and my quick breads bake up well, with no doughiness in the center. Enjoy!
Gluten Free Banana-Banana Bread
1 cup Pamala's Gluten Free Baking Mix
1/2 tsp Baking Soda
1/8 tsp Salt
1/4 cup Butter
1/3 cup Brown Sugar
1 Egg, beaten
3 Bananas-overly ripe mashed
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
Lightly grease 2 small mini loaf pans.
In a medium size bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in egg and mashed bananas until well blended.
Stir banana mixture into flour mixture until just blended.
Add 1/2 cup chopped nuts.
Pour batter into prepared loaf pans.
Bake for 30 minutes, until a toothpick in the center comes out clean.
Let bread cool in pan for ten minutes , then turn out onto a wire rack.
Place a dab of butter on each slice and enjoy!