I've blogged before about this bread and every time I make it, it is with the expectation of enjoying a gastronomic epiphany. This bread is so delicious--even to my critical non-gf friends-- that it has become my only recipe for banana bread.
It's difficult to be a four year blogger and not repeat some of the recipes--okay, nearly impossible--particularly when you've tried other variations and found them lacking. The USA today says people regularly only eat a variation of about ten standard recipes, at ten standard restaurants and wear 10% of their wardrobe. That's me.
But, every time I blog this one, I am inundated with requests for the recipe. It's copyrighted. I love Bette Hagman's contributions to the celiac community, nay, I revere her ability to feed me in my gluten-free beginnings, middle and even now, I rely on her tried and true recipes.
So, considering she has passed and that this is only one of a plethora of delicious recipes in her book, Gluten Free Gourmet Cooks Comfort Foods, I'm posting it.
That and the fact that Google Books has also posted the recipe online.
I have used all kinds of flour in place of teff, the latest was buckwheat and it too was delicious. I use my modified featherlight also, one with more substantial grains, not just starches.
I've zested orange and added chocolate chips for the winning entry at a church party, but any way it's done, it's been delicious.
It made three small loaves 3x5 and one 4x8 loaf, baked at 350 for 25 and 55 minutes respectively. I use the standard banana bread tester: To be sure it's done, it's the slick butter knife slid in the center that comes out clean.
I think that you might add it to your top ten--try it at least once.