Tuesday, June 16, 2009
The best Gluten-Free banana bread that I've made comes from Gluten-Free Baking with the Culinary Institute of America. I just baked a loaf and it is better than any other banana bread that I have made, with wheat or otherwise. It is a simple recipe, made without vanilla or spices, which are common ingredients in banana bread. And they are not missed. The addition of sour cream makes it supremely moist and delicious. That being said, this recipe contains butter, as well (no wonder it is so good!) So it would not be a good one for those of you eating dairy-free.
Posted by Heidi Miller at 5:43 PM