I adapted this recipe from a sour cream banana bread receipt by Tim. D. Culey of Baton Rouge, La, posted online here. (Actually, when I printed it out in 2004, it was posted online somewhere else, but that site is down, so I googled and found the recipe elsewhere).
My recipe, however, has no sour cream, and I made two other significant substitutions as well as an addition. Here’s mine:
Wheat-Free Lemon Poppyseed Banana Bread
1 1/2 to 2 cups of flour made from freshly ground oat groats
1/2 cup of buttermilk that’s kind of far gone
mix well, and let it soak overnight if your flour isn’t fresh, if it’s freshly ground it only needs a few hours. It won’t be a batter- it will be sort of like sticky biscuit dough.
3/4 cup sugar
2 duck eggs
1/2 cup melted butter
2 medium very ripe bananas (Our were really, really, really ripe,quite blackened peels, and have been in the freezer forever. I let them thaw, cut open the end, and squeezed the contents out into the bowl)
1 teaspoon lemon extract
1 teaspoon baking soda
1/2 teaspoon sea salt
half a teaspoon of grated lemon peel, if you have it
Approximately 1/3 cup of poppyseeds
Mix well. Oil a 9X5 loaf pan, bake in preheated 350 oven for 50 to 60 minutes, or until a toothpick or dry spaghetti noodle (or a straw from an old fashioned broom) inserted in the middle comes out clean.
Variations, comments, and explanations:
The Flour: I imagine you can use other flours, but this is, oddly, what I had on hand at the moment I got a wild hair to make banana bread
The buttermilk: you can use other souring agents- raw sour milk would work, regular buttermilk would work, the original receipt calls for sour cream, and I think yogurt would be dandy. I just happened to have some really, um, ripe buttermilk.
Soaking: You don’t have to soak it if you don’t want to. Just add all ingredients at once and bake as per ususal.
Sugar: Obviously, a truly health conscious person would have used something other than white sugar.
Duck eggs: regular eggs are fine. But since I had duck eggs, and I was using oat flour, and the Cherub is allergic to hen’s eggs but seems to tolerate duck eggs in moderation, I thought I’d make a loaf of bread she could eat.
Butter: I used butter because, yum. Plus, it was that, coconut oil, olive oil, or sesame oil. The coconut oil would have been fabulous, but I’m conserving it until my next amazon shipment comes in. Probably any normal oil you bake with will work.
Lemon Extract and Poppy Seeds: These sounded good to me, plus the lemon extract was on a shelf at eye level and the vanilla required me to pull open a cupboard that sticks and rummage around while bending over. As it is written, laziness and a bad back are the handmaids of creativity.
Where is that written, you ask? ^just there.
sea salt- that’s what we buy. Regular salt won’t make a big taste difference.
The batter, btw, is out of this world light, delicious, and tasty. It was all I could do not to just help myself to a large spoonful. The bread, however….
VERDICT: Maybe I should have eaten the batter. Or made pancakes. Or used flour instead of oat groat flour. It was good, but it wasn’t something I’d give to just anybody, you hve to kind of like this sort of thing. It was dense, very heavy, so moist I didn’t think it was done cooking, the edges were burning. You have to eat it with a spoon.
Remove it from the oven at the end of an hour whether it seems done or not, and then let it cool.
Further Verdict: After this loaf sat out all night it firmed up, and I kind of like it. It’s very moist, and not very crumby.
Linked at The Four Moms Bread Baking linky!