no more wasted bananas

more goodness from Elizabeth Barbone's Easy Gluten-Free Baking.  banana bread has always been a staple in my kitchen.  bananas are a main part of my diet.  but there are those weeks where a bunch will begin to ripen out of control.  or perhaps some other fruit was too tempting, and here comes the weekend and there are bananas going brown on the counter.  so i'd whip up a banana bread and make a gluten of myself the next week for breakfast.  i'd tried all kinds of recipes, but it was always that ones that called for a stick and half of butter that were ever any good.

i though there was hope for my hips come the gluten free life.  the bananas were freed into the wilds for the deer, and i had unappealing breakfasts facing me from here until eternity.  until looking as two very brown bananas this weekend.  i decided to check the new bible to see what there was in way of banana bread.

lo and behold, it involves a whole stick of butter, so we know it's going o be good!  it's also dead simple, with about 1/2 the ingredients i'm used to .  but i did have to add raisins, cinnamon, vanilla and nutmeg, otherwise it just isn't banana bread for me.

the most wonderful thing about this bread it is really did give a good rise, but remains very rich.  and it is in no way crumbly.  i've been going all out an spreading it with a mix of peanut butter and honey, and there is barely a crumb on the plate.  the texture and flavor is such that no would even know that's actually rice flour in there.

yet another winner!