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It seems that the organic bananas have been turning very quickly recently. I buy them when they’re still green and within a couple of days they are half brown, skipping the yellow stage entirely. Audra and Eleanor both love bananas, but they can’t eat them that quickly. Or rather, I won’t let them. When Audra was starting on solids I learned the hard way what too many bananas do to a baby.

Three over-ripe bananas have been sitting on the kitchen counter for several days. I have thought several times about making banana bread, but the recipe I have always used is wheat-based and full of loathsome gluten. On several occasions I have looked online for a gluten-free banana bread recipe, but my little girls seem to have been exceptionally demanding.

One of our friends is moving to Michigan next week and there is a going away party after church on Saturday. I found out yesterday that everyone is supposed to bring snack food. With renewed purpose and a deadline I set out to find a recipe.

Currently my favourite gluten-free cooking blog is “Gluten Free Girl and the Chef.” Shauna has wonderful recipes and stories. She also has a little girl about Audra’s age. On her blog is a recipe for a chocolate banana bread. Her recipe calls for yogurt. Since I make my own yogurt it is difficult to resist the urge to cook with it.

I adapted this recipe to make an amazing egg-less banana bread with a nearly cake-like consistency. For vegan banana bread try using a non-dairy yogurt (soy, coconut, etc).

Nearly Vegan Chocolate Banana Bread (egg-less)
  4 oz teff flour (about 1 cup)
  6.5 oz brown rice flour (about 1 cup)
  5.5 oz sugar (about 3/4 cup)
  6 tablespoons cocoa powder (high quality)
  1 teaspoon baking soda
  1/2 teaspoon salt
  3 overly ripe bananas (about 1 cup)
  1/2 cup applesauce
  1/3 cup light olive oil
  1/4 cup plain yogurt
  1 teaspoon vanilla extract

Preheat oven to 350 degrees and position rack in the lower third of the oven. Grease two small loaf pans.

Combine flours, sugar, cocoa, baking soda and salt. Use a fork to break up clumps in the cocoa powder. Use a whisk to incorporate dry ingredients.

In a separate bowl mash bananas. Add applesauce, oil, yogurt, and vanilla. Mix well.

Fold wet ingredients into dry ingredients using a spatula. Batter will be lumpy. Do not over mix.

Portion batter into pans. Bake for about 45 minutes. When bread is done a toothpick inserted into the middle will come out clean. Remove from oven and allow to cool about 10 minutes. Remove from pan and place on rack to finish cooling.

Serve warm or completely cooled. Enjoy!

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One of my favourite things to do in the morning is make pancakes with Audra.  I get out a all the ingredients, a big bowl, measuring cups, and two spoons.  While the pan is heating I help Audra to the table.  I measure out the ingredients.  Audra tells me what they are as she pours them into the bowl.  She’s great at mixing.  Mommy adds the eggs and makes sure everything is well-combined.  Then Audra climbs into her high chair to continue narrating while I cook.

Everyone in our house enjoys pancakes.  Daddy likes to eat them with butter and syrup.  Audra likes hers with “abutter” which is sometimes peanut butter, sometimes cashew butter, and sometimes almond butter.  She doesn’t really care what kind of butter it is, but it must be butter.  Eleanor and I usually have ours with fresh fruit or berry compote (which Audra also enjoys with her butter).

The leftovers go in the freezer.  Any time Audra wants a pancake (which is often), I just pop one in the toaster.  It works well for us…that is it did until I had to switch to a gluten-free diet.

It has been difficult finding gluten-free pancake recipes that the my whole family likes.  I’ve made several that I like and Randall doesn’t.  Others Randall and I both like but Audra and Eleanor don’t care for.

I spend a lot of time looking at recipes.  Thursday afternoon I was looking at cornbread and polenta recipes and was inspired.  So I got up early Friday morning to make blueberry corn meal pancakes.

For the best pancakes, make sure you get the finest ground corn meal/flour.  I chose to add the blueberries to each pancake individually.  This prevents the blueberries bleeding and turning your pancakes blue, and you can control how many blueberries are in each pancake.  I served ours with fresh honey butter.

Blueberry Cornmeal Pancakes
  2 tablespoons unsalted butter, melted plus more for pan
  1 1/2 cups cornmeal, finely ground
  3/4 teaspoon baking soda
  1 teaspoon salt
  2 eggs, lightly beaten
  2 to 2 1/2 cups buttermilk
  1 pint blueberries

In a bowl combine cornmeal, baking soda and salt.  Add eggs, butter, and 2 cups of buttermilk.  The amount of buttermilk needed will depend on the the texture of the cornmeal.  Add more if needed until the mixture is the consistency of pancake batter.

Ladle 1/4 cup of batter onto hot pan or griddle.  While the batter begins to cook add a few blueberries to the pancake.  When bubbles rise to the top of the batter flip gently.  Cook on second side until golden brown and firm.

Makes about 20 small pancakes.  Enjoy!

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