And then I ruined the banana bread again

Yep. You guessed it. I couldn’t leave well enough alone.

Remember that yummy banana bread from yesterday? The scrumptious one with the pineapple and raisins? Well, I decided it was not nutritious enough. I thought a bit more protein would help. After all, who doesn’t like a bit more nutritional bang?

So I made the same recipe again, but I substituted 1/2 cup hemp powder for 1/2 cup of the rice flour. Hemp is so packed with protein and amino acids that I thought it would be great.

I was wrong. After 2 hours the loaves still wouldn’t solar cook through. I tried cooling them and tasting it – yuck! Very bitter and the pineapple did not help. I took this picture right before I threw it all out:

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Rating: awful! Go back to the pineapple banana bread recipe if you want something good!

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Yummy Banana Bread!

Shout it from the hilltops, folks! I finally made an edible and yummy banana bread! This was my third or fourth try, so it was about time!

I quit trying to use sourdough, and on the advice of The Allergy Free Cookbook, I added pineapple. Yum! I will get right to it because I am so excited to share ­čÖé

Banana Bread

6 Tbsp applesauce

1/4 cup brown sugar

2 Tbsp flax + 6 Tbsp water

3 bananas

1 tsp vanilla

1 tsp cinnamon

Cream all of the above. Then add in the dry ingredients below:

3 tsp baking powder

1 1/2 cups rice flour

1 tsp xanthum gum

Finally, fold in:

6 oz pineapple, crushed and drained

1/3 cup raisins

Bake for an hour in solar oven on parchment lined baking pans. Makes 2 loaves.

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Rating: so good. My nephew ate almost an entire loaf by himself, and he’s my selective eater. Try some!

Banana Bread Trial #3

This is a continuation of my quest to make a tasty loaf of banana bread without gluten, or sugar. And yes, I want it to be vegan.

Twice now I’ve made lovely looking loaves that have been beyond bland. Was the third time a charm? Keep reading to see!

I still had some left over sourdough starter in my refrigerator, and I couldn’t bear to throw it out. So today I started with 3 bananas and about 1/2 cup of sourdough starter. I added in 1/2 cup applesauce, a flax egg, some baking soda, and 2 1/2 cups rice flour. Then I mixed in enough coconut milk to get the right consistency.

Just then I remembered my son’s advice from before. He thinks everything is better with chocolate chips. I rather agree, but all I had today were raisins, so I put about a 1/2 cup of those in as well. ┬áI solar cooked the bread in parchment lined pans for a little over an hour.

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And there you have it – bland, tasteless raisin banana bread!

Rating: less miserable than before. I think I need to quit using the started and maybe try a pumpkin banana bread with more spices for more taste. And, of course, keep the raisins! Anyone else have some good advice for fixing this?

Sourdough Banana Bread

So this is the story of some bread that wasn’t meant to be. You see (settle in for a long story), a long time ago (3 days), I put some water and rice flour and yeast on the counter to ferment. I was hoping to get a good sourdough starter that I could use to make gluten-free sourdough bread.

It worked! It oozed and bubbled and grew. One night my husband and I could even smell the pleasant aroma across the house!

Then the moment of truth came. I tries adding some of the starter to rice flour to make bread dough. It crumbled. I added more xanthum gum, but it was hard. I added more water, but it wouldn’t even make a ball using my dough hook.

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So I put the crumble dough into the refrigerator until I could figure out what to do with it.

The next morning I decide to try to turn it into banana bread, since banana bread can sometimes be a bit sour anyway! So, I added 2 bananas, 1 cup apple sauce, some coconut milk, and as much of the bread crumble as I thought looked right until it was bread dough consistency (my friend said it looked like yogurt). I poured it into two parchment lined pans and baked in the solar oven for an hour and a half. (I sprinkled pecan crumbles on top of one just because I had some.)

They cooked and rose! I was so excited! My friends were here and we all tried some. It tasted like bland and slightly like beer. It wasn’t sweet, and while it smelled okay, it didn’t have a satisfying your dough taste either.

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Rating: bummer. Lots of effort and still no edible banana bread. I will keep trying! Anyone have a good gluten-free recipe?