Banana Bread

There's no denying Banana Bread is a classic.

Its one of the first things your mommy teaches you how to make in the kitchen.

A friend of mine has a picture of her daughter when she was around four or five years old.

 The mother was in her chef's coat and her daughter was helping her make something.  Her daughter was at the counter, standing on a stool, wearing an apron, a shirt, and her panties.  Its one of the cutest pictures I've ever seen.

Not to mention, it makes the perfect afternoon snack. 

Its those simple things in life that make it enjoyable.  Banana Bread is one of those things that you don't consider to be an essential.  But when you can't eat it all of a sudden, you realize you miss those simple things, such as Banana Bread. 

In other words, its a comfort food.  We all need comfort food. 

This is the first recipes I successfully converted.  The recipe is simple, like Banana Bread, but scrumptious.  I like that word, "scrumptious" :-). 

I found the recipe here: http://www.foodandwine.com/recipes/old-fashioned-banana-bread.  If you do use the orginal recipe, I suggest you ditch the powdered sugar, it just simply doesn't need it.  And I would add a tbsp of vanilla extract.

GF DF Banana Bread 

-1 1/4 cup Bob's Redmill All-purpose
-3/4 tsp Xanthan Gum
-1 tsp Baking Soda
-1/4 tsp Salt (about)
-2 large Eggs (lightly beated)
-1/2 cup Canola Oil
-1 cup White Sugar
-1 tbsp Vanilla Extract
-2 large overly ripe Bananas (mashed)

Preheat oven 350F.  Combine flour, xanthan gum, baking soda, and salt.  In a seperate bowl combine eggs, oil, sugar, vanilla extract,  and the mashed banana's.  Slowly add to dry mixure.  Pour into a 9*5 inch loaf pan.  Bake for 50min or until inserted knife comes out clean.  Or into a 8*8 inch ceramic pan for about 25mins or until golden brown.