I often lament here that gluten free baking is a chemistry project with some astronomy thrown in.
Because, often it seems that not only do you have to have the perfect combination of flours and starches, but also the stars have to align for the whole thing to work out.
Some combinations work, while other tried and true for regular baking, do not.
Well, let me tell you. I made the BEST gluten free banana bread today, ever.
Yippee, I love banana bread.
Perhaps it was the millet flour, that bag has been in my pantry for months and I think this is the first time I have used it to bake, anything.
Well, that is going to change.
Maybe it was the yogurt, greek yogurt is all the rage right now.
A great way to reduce oils and butter, but keep that moist lightness in baked goods that we crave.
Or the combination of the toasted pecans and the cream cheese frosting.
Can’t really go wrong there, right?
Chemistry or astronomy, doesn’t matter when it is the best banana bread – Ever.
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup brown sugar, lightly packed
- 2 large eggs, room temperature
- 1/3 cup plain greek yogurt
- 2 cups mashed very ripe bananas (approx. 4 large)
- 1 tsp vanilla
- 1 1/2 cups millet flour
- 1/2 cup potato starch
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 4 ounces cream cheese, at room temperature
- 1/4 cup butter, room temperature
- 1 cup powdered sugar
- 1/8 tsp salt
- toasted whole pecans