I began by scouring the internet for gluten free banana bread recipes. I found hundreds of people offering their gf (gluten free) recipes and I studied a dozen or so of these recipes. I decided to use other peoples recipe as my guide, then I created my own recipe. It was another cooking experiment.
When I did this I made 1/2 the batter plain banana bread muffins. Then I put cocoa powder in the remainder of the batch. I already calculated that into the recipe. [If you want to make a whole batch of choco-banana use the 1/2 cup, if you want half a batch of plain and choco banana use 1/4 cup on the remaining batter]
The recipe:
2 cups Pamela's gluten free baking flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder (OPTIONAL)
5 bananas
2 eggs
1 teaspoon vanilla
3 tablespoons agave
2 tablespoons oil
1/2 brown sugar
1/2 cup butter
Combine wet ingredients with sugar and butter, then I added the bananas into this as well. Then mix into the combined dry ingredients.
Bake at 350 degrees for 20-25 minutes.
Since this was an experiment I was thinking that next time I will add 1/4 cup of water because the batter seemed too dry, and its not something I thought of until after the fact anyway. I was wondering if it really was too dry as I made it, but only when talking to other, more experienced cookers I learned that maybe more water or oil would make them even better.
Fun Picture:
looks pretty unhealthy, but turns out pretty good.
I'm linking up to these parties:
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