YUMMY bana bread

This afternoon LMS and I made banana bread (she calls it bana bread) using the recipe in Easy Gluten Free Baking by Elizabeth Barbonne. I knew it was a success when Mr. M said 'Wow, that was really good! What flour did you use?' If Mr. M likes it, it's good. He's endured quite a few of my experiments, and doesn't hesitate to tell me when the results are crap. Like the results of my low-carb baking experiments. They were all gross.

In any case, I followed the recipe as written, except I used super fine brown rice flour instead of white rice flour. I used it because I figure brown rice flour is less refined than white rice flour.

I tried to make banana bread last week, but didn't have quite enough bananas. When I went to the store to buy more, they were all green, so I had to wait till they ripened. This time I ended up with enough bananas for two batches of bread. I made one batch of muffins, and one loaf of bread.

I told LMS that the muffins were cupcakes (she doesn't know the difference since we don't have either very often), and we put a dab of cool whip on top. She loved it!
I added a handful of chopped pecan pieces to the loaf of banana bread. I forgot to do it until after the batter was in the pan, so I just stirred it in right there. Not sure if that's why, but the nuts seemed to float to the top.

Beautiful!

The results were very good- the bread had a nice, even texture- no grittiness, and tasted just like I remember banana bread tasting. My dad and brother weren't here to give their verdicts, but mom, Mr. M, LMS, and I all thought it tasted really good. The crust got nice and crispy, just like I like it. I cut the ends off to eat tonight (the crust is never that nice crispy texture after being wrapped up), then wrapped the bread (we'll see if there's any left in the morning), and I tossed the rest of muffins in the freezer.

look at that lovely texture!

With results like this, this cookbook just moved to the top of my gotta-have list. I have a couple more days before this copy is due at the library, so now I need to decide which recipe to try next.