Recipe Entered By: Cristi
Recipe Created By: Amy Hugon
|1/3 cup margarine
1 cup sugar
1/3 cup water
1 1/2 cup mashed banana
1/4 cup water
2 Tbsp Ener G Egg Replacer mixed with 1/4 cup water
1 tsp baking soda
1/4 tsp baking powder
1 tsp xanthan gum
1 2/3 cup gluten-free flour mix
2 tsp cinnamon (optional)
1/2 cup add-ins (see below) (optional)
|Cream margarine and sugar. Stir in 1/3 cup water and banana. Mix 1/4 cup water with Egg Replacer to equal 2 eggs and add. Stir in dry ingredients. Stir in add ins if using.
Bake in greased small loaf pans (8 loaves to a muffin tin pan) at 350F for 35 minutes. Large loaf pan would be 1 1/4 hour or so. These could also be made as muffins and would bake about 18-20 minutes.
|For flour mix, can use equal parts tapioca starch, rice flour, and potato starch. Replacing one cup of gluten-free blend with oat flour is delicious; sorghum would work too as replacement. Note that oat flour is not gluten-free.
User dairy, soy, gluten and/or corn free ingredients as needed.
EnerG Egg Replacer contains corn based citric acid. To avoid corn, another egg replacer could be used such as using 1/4 cup safe applesauce.
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