Continuing my experimenting with GF recipes I tried this one (from the kitchen of Flavor the Moments) and found it had a great flavor and great texture. Next time I make it, I will coat the chocolate chips in a bit of almond flour before mixing them in, hopefully that will keep them from sinking to the bottom of the bread (I always do this with traditional recipes). And, except for the small amount of maple syrup, no extra sugar. You would never know. Enjoy. Ingredients 3
Are you always looking for ways to use up a few bananas? I love bananas but I don’t like them very ripe so I never manage to eat them fast enough before they get to spotted for my taste. This recipe makes two big loaves of delicious bread, but it is easy to cut it in half and make one loaf. Or make the two loaves and freeze one for later. Whatever you choose I doubt you will be disappointed. Enjoy. Ingredients 1-cup butter, softened 2 cups white sugar 4 eggs, room tempera
Who doesn’t like banana bread? I think every kid has grown eating it. My mom used to make it simple and straight (no extra goodies) but she would cut a thick slice and spread butter over the top before giving it to me. I still love it this way. Today though I usually like to add a twist to mine. This is one of my versions. Enjoy. Makes one loaf Ingredients ½ cup butter, softened 1 cup sugar 1 egg 1 cup mashed ripe bananas (about 2 large) 3 TBSP. milk 2 cups all purpose
Bobi Brouse Bertling
I have been baking my pretty much my whole life. My earliest baking memory is helping my Grandma make her famous homemade buns.