In our bed & breakfast kitchen at Yosemite Plaisance I frequently play with a variety of dietary restrictions dictated by our guests’ medical requirements or sometimes personal preferences. Of course it is fun to adapt or create new recipes aimed to please everyone.
I had just such an opportunity recently when we served Sofia, one of our younger guests, this rich and easily made at home banana bread. It is vegetarian of course, and is both gluten-free and dairy-free. Preheat your oven to 400˚. Mash and whisk 3 very ripe bananas, 4 eggs and 1/2 teaspoon vanilla extract in a bowl. Add 1 3/4 cups of gluten free flour (I used a product I like called One to One from our grocery store), 4 teaspoons baking powder, 1 cup brown sugar, 5 oz. flavorless oil such as canola and blend gently with a spatula. I use a stirring motion briefly and then fold lightly until just moist all over. The vanilla offers a nice cover for the lack of butter, but resist the urge to add more because it will overtake the delicate banana flavor. Line a 9″x 9″ metal pan with parchment paper, going up the sides too, and place it on a cookie sheet. Pour in the batter and bake for about 40 minutes. Test with a sharp knife for doneness. I really enjoy it quite warm with a favorite jam.
It is pure joy to watch a child enjoy herself with this treat! And so rewarding.