Recipe: Adapting the Banana Bread Recipe

Banana bread is a favourite in our house, but since I am now gluten free I needed to adapt the recipe.

I halved the recipes and made one batch using gluten free flour and one with regular flour. The challenge then became to adapt the baking dish instead of buying smaller ones.

I took the regular baking pan and used foil. I made a divider from foil and set it in the middle and then lined the pan with foil to create 2 separate areas. Before adding the mixture I lined each side with parchment paper. This made it easier to remove and the foil lining could be saved for another time.

Ingredients for gluten free banana bread, adapted to half original recipe

• 3/4 cup, plus 2 tbsp gluten free flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shortening
• 1/3 cup sugar
• 1 egg
• 1/2 cup mashed bananas

Instructions

• Heat oven to 350 degrees
• Line with parchment paper overtop of the foil
• Mix shortening, sugar and eggs with medium speed of mixer, about 4 minutes till light and fluffy
• Beat in flour, sifted with baking powder, soda, salt alternately with mashed bananas until smooth
• Turn into pan
• Bake 1 hour, Cool before slicing

This is a recipe from my mother so I have no idea where it originated from. We just know it tastes good.

I still have the handwritten recipe I copied from her files, probably just before or after I got married. My goodness that is 53 years ago this July (2022). The baking dish is one that I had received from a wedding shower from my mom so that is why I don’t want to replace it.

Each side of the adapted baking dish was then filled with half the regular recipe and half the gluten free recipe. These recipes also freeze well.

Delicious. Now both of us can enjoy a slice of banana bread and a cup of tea.

More of my recipes.