Banana Yum-Yum and Two

I made some gluten-free banana muffins yesterday. They're a big hit with A. I have literally had to hide them from her. Here's my favorite recipe for all youse who know gluten-free peeps and can pass along:

Gluten- Free Banana Bread

1 cup sugar

1/2 cup canola oil

3 medium ripe bananas, mashed

2 eggs

2 cups sorghum flour

1/2 tsp GF baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp milk

1 tsp GF vanilla extract

1 tsp cinnamon

1 cup finely ground pecans

1) Preheat to 350 degrees. With an electric mixer, beat sugar and oil. Add eggs one at a time and beat until smooth. Add mashed bananas and mix well.

2) In separate bowl, sift together sorghum flour, baking powder, baking soda, and salt. Add the dry mixture gradually to the wet banana mixture, beat until combined.

3) Next, add milk, vanilla extract, and cinnamon; beat until mixed well. Fold in pecans. Bake in a loaf pan for 35-40 minutes until an inserted knife comes out dry and clean. For muffins, bake for 25-30 minutes. 

*Note: you can substitute the sorghum flour with something else. Sorghum flour is sweeter than most gluten-free flours so it's used often for baking sweets. I have used flours from beans and rice and they make the banana bread taste different so you will need to experiment. 

Credit: (I've been using this recipe for over two years and can't remember when I got it from; possibly from www-dot-celiac-dot-com.)

A little quick sewing project tonight: an applique on a shirt for A's second birthday next week. I know every mom says this about their own child and I will say it, too: "I can't believe she's turning two!"

Sorry for the yellowish tint -
I usually sew at night and take pictures of my projects at night.
At least you can make out the "2".