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Banana Chocolate Chip Cranberry Bread Recipe using Alternative Flour Mix


I ventured into new territory in recent weeks.  I have not been diagnosed with celiac or have jumped on the gluten-free bandwagon or anything but in my fleeting current OCD, guilty-health-conscious-neurotic season (if that makes any sense at all), I decide to try some alternative flours.  Here’s a new recipe I threw together after reading a bit on alternative flours.  Granted this uses a little of regular white flour, I literally just mixed this stuff together and it turned out pretty good.  Why don’t you try it and see?  Let me know what you think.  I bet it wouldn’t make much difference if you replace the white flour with another flour.  But then again, I’m no scientist or chemist and I certainly am not looking to give you the chemical breakdown as to what might happen if you do.  It might flatten the bread a bit.  It might make it more moist or fluffier if you use more rice flour.  I really don’t know at this point.  It just came out good the fist time.  It past my kids’ palette.  They didn’t notice anything different.  Neither did our bible study group.  Also, I’m an “eyeball it” type cook, so I estimate a lot.  A pinch here, a pinch there.  A scoop of this and that.  I tried to be aware of what my measurements were this time so I could duplicate and share it if it came out good.  I think that’s the full list.  I hope it’s right.  Hey, it’s a free recipe, right? It’s all trial and error for me.

4 medium to large ripe bananas

3 eggs

1/2 c. melted butter (or coconut oil)

2/3 c. sugar

1 heaping tsp each baking soda and baking powder

1/2 c. each white flour, wheat flour, rice flour and soy flour

1 c. chocolate chips

1.5 c. fresh cranberries (or maybe you can try 1 c. dried)

Mash the bananas. Mix in next 3 ingredients. Then the baking soda and powder. Then the flours all at once. Then the chocolate chips.  Lastly the cranberries. I guess if you are using dried cranberries, you can add them at the same time as the choco chips.  Mix and split pour into 2 loaf pans.  bake 350 for 50-60 minutes. check for browning at about 45 minutes. If it’s too brown already and the middle still looks raw, lightly cover with foil and continue to bake and check every 5 minutes until center is done.  Just like any other quick bread.  And done. hope it’s good!

If I were ahead of my game, I would have taken a picture of my bread before it was eaten to complement this post .  But alas, I fall short, again.  Maybe next time.

My Sweet Corn Cake Mess


When I got married, my husband would tell me about this really great thing that came with the meals at the Mexican restaurants he ate at in California.  In pursuit of my husband’s joy of eating, I  researched the thing and found a recipe for it.  The Mexican name I found for it is ‘Tomalito”.   The ones from the restaurant are more runny.  When I look for recipes, I look at several different ones, then adjust according to my liking to make it my own, so the way I make it is thicker.  I’ve made it many times when we’ve had company over for dinner and have always had positive responses so I thought I’d share what I do.

I often cook by ‘eyeballing’, so I apologize that this recipe may not be perfected.  I just encourage you to experiment to your taste, using this as your guide.  This is my version, although even I don’t always follow the recipe to the tee.  I call it my Sweet Corn Cake Mess.

1 stick butter (1 cup)

1 c. cornmeal or masa

1 c. flour

3/4 c. sugar

1/2 water

1 can cream corn

1 tsp. baking powder & salt

1/2 c. milk or cream

The easiest method (I use now):

Mix all ingredients in a large, microwavable bowl (doesn’t have to be perfectly mixed).  Microwave for 5 minutes at a time.  At the end of each 5 minute interval, remove and mix and fold with a big fork.  Repeat this about 4-5 times, or until all ingredients are mixed well to the consistency of really thick and clumpy pudding.  All the flour and cornmeal should be blended well with no white flour residue.

More fancy method (I used to use):

Preheat your oven to 400.  Melt butter and sugar on medium/low heat in pan on the stove.  Turn off heat.  Mix in the rest of the ingredients.  Pour batter into a big enough pan that will fit on top of another pan of water.  The pan of water should be filled up about an inch or so just to surround the bottom of the baking dish of the tomalito batter.  The water is to create moisture in baking so the batter doesn’t get hard.  Bake for approximately 30-40 minutes, check and stirring every 10 minutes or so until the correct consistency is desired.

That’s it.  Pretty easy.  Enjoy!