Gluten free Banana Bread, Yummm. It is probably the best banana bread I have ever made. Rich and moist (The butter doesn't hurt either).
You may wonder why the Gluten Free thing? I do not have Celiac Disease. However, Last year I attended a post graduate seminar entitled Nutritional Influences on Neurotransmitters and the Brain.
One of the big take aways was Gluten Intolerance is rampant. It plays a huge role in suboptimal health. Maybe you are experiencing health problems and your regular medical doctor can't find any thing wrong. Or maybe they do find something wrong, like an auto immune disease that is fueled by gluten.
Gluten is the protein found in wheat, rye and barley. It is in so many processed foods. Members of my family and myself have tested positive for gluten intolerance. A blood test is not always accurate. A stool analysis is the best determining test. I use a lab called Enterolab. Does a great job, it even detects the gene for gluten intolerance.
I recommend that you all get yourself tested, or at least go off gluten for 3 months and see if all those health problems don't clear up. There are many websites to help you figuring out what you can eat.
If you want more information please email me.
Gluten-Free Banana Bread
1 stick butter, softened
1 cup sugar
3 large or 3 1/2 small very ripe bananas
1 teaspoon vanilla
1 1/2 cups white rice flour
½ c brown rice flour
1 tsp. xanthan gum
2 teaspoons baking powder
1 cup pecans, finely chopped or ground
1 cup Chocolate chips
In a large bowl, cream butter with sugar. Beat in eggs, vanilla and bananas. In another bowl, mix together flour and baking powder. Combine and beat until dry ingredients are moist. Stir in pecans and chocolate chips. Turn batter into 5 x 9-inch loaf pan. Bake at 325 degrees for one hour and 20 minutes or until toothpick comes clean out of center. Do not under bake