Earlier this week, Birdzone asked if we could bake some bread. (We’ve been baking bread for her since she was very small, avoiding gluten for the first 15 months of her life and becoming gluten-free bakers, after a fashion, for a year or two.) Now, thanks to a bread machine that makes baking bread easier, we whip up random recipes. Birdy likes measuring the flour and whisking the eggs, and the bread machine makes it easy to dump in the prepared ingredients and watch the magic (slowly) happen.
Examining the basket of almost-overripe fruit on the kitchen table, we decided to make a play for apple-banana bread, per her request. (“Mom, can we take those gross bananas and make banana bread? And add an apple that’s not as gross?”)
The recipe we made was a version of this one at All Recipes (a site I frequently look at but infrequently follow through on), only we doctored it up a bit:
2 cups gluten-free all purpose baking flour
1 tsp baking powder
1/2 tsp salt
3/4 cup applesauce
1/2 cup white sugar
3 mashed bananas
1 apple, diced
* Since we baked this in a bread machine, we didn’t need to preheat the oven. Instead, we just plugged in the bread machine and prepped it for the “gluten-free” setting.
* In a big bowl, we combined the flour, baking powder, salt, and sugar together and mixed it up. We didn’t mix it gently because Birdy was doing most of the stirring, so I also can’t guarantee that all of the ingredients stayed in the bowl. The countertop was a bit dusty when she was done.
* In a separate bowl, we whisked together the eggs and apple sauce (the original recipe called for butter, but we usually sub in applesauce instead), and then dumped the wet ingredients into the bowl of dry ones.
* Then we mashed the eff out of those bananas and added in the diced apple bits. (“Why didn’t we mash the apple, Mom?” she kept asking me, because she wanted to take a Sledge-O-Matic to it a la Gallagher.)
* Once everything was combined, we shuttled the mix into the bread machine pan and let it stir-then-bake for the assigned time. When it was done, it was very dense and moist (ew word, but appropriate) and tasted awesome. The addition of the extra fruit made for about 38 grams of carb per slice (ish), but it was worth it because it tasted awesome.
I’m not much of a cook when it comes to making things that are healthy, but I can bake the hell out of anything, which is sadly ironic for this PWD. Essentially, I can cook what I would do best not to eat on a regular basis. And this bread was a winner on that front.