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Thought I'd just report in here. After consulting with Groundhogg yesterday afternoon, I converted an old favorite banana bread recipe to a McDougallized GF, sugar-free banana bread. DH was so happy! Be both thought it was really yummy and want to eat it often!

When I tried making the bread last week, I found that I had to bake and bake it, and it was still raw inside. Groundhogg had an awesome suggestion. She said maybe to try making muffins or a single-layer "cake" with the recipe, since it wasn't cooking all the way through. That got me thinking. I suddenly remembered that when I first started making this banana bread, many years ago, I used three small loaf pans instead of one standard-size loaf pan. Aha! I felt sure that that would help, so I ran out and got three of those little loaf pans (I could only find paper/cardboard one-time use pans yesterday), and I made the recipe like this:

GF, Sugar-Free, No-Oil Banana Bread

1/4 c apple sauce
4 medium very ripe bananas
2/3 c rice or soy milk
1/2 t vanilla extract
2 c brown rice flour
1 T baking powder
1/4 t salt
1/2 c each raisins and chopped walnuts

Place apple sauce and bananas in a medium-sized mixing bowl. Mash bananas with a potato masher or fork until just slightly lumpy. Add milk and vanilla extract and stir until well-mixed. Set aside.

In a separate bowl, place brown rice flour, baking powder, and salt. Whisk until well-mixed. Pour the wet ingredients into the dry ingredients, mixing thoroughly with a spoon. Stir in raisins and chopped walnuts until evenly dispersed.

Pour batter into three oiled 4 1/2" x 3" loaf pans. Bake at 350 degrees F for 60 minutes.

I'm pretty sure this would work well as muffins too. That's how I'll make it the next time. For people who don't like things overly sweet, you'll love these. If you're not sure whether you'll like the banana bread without added sweetener, plan to eat it with jam smeared on top--yumm! You can't go wrong!

You are so welcome! How's it going today, DianeR? I'm all excited about Groundhogg's flatbread recipe finds. Looking forward to experimenting with injera bread.

It's going too quickly, that's how. I'm half-way through the afternoon and haven't accomplished anything other than reading a bit & spreading my knowledge about the internet. Oh, and one load of laundry.

I hope your injera works. Then I can try Within the last week I've made three different Ethiopean recipes & they all worked well. Now I've got to figure out if I can reduce the fat content & still have them be nice. I hope the tastiness wasn't linked to the oil. I used less than the recipes said but I still had some. My first meal I used teff tortillas, but that didn't work too well. My hemp tortillas are more flexible & worked better for scooping.

If I can manage a gluten-free injera I won't be whining anymore about my inability to go to my favorite Ethiopean place.

Now my laundry is beeping at me & HAVE to exercise after that. I put my exercise clothes on so I would be sure to do it. Hasn't worked yet, but the day ain't over

You sound like me with feeling frustrated over time moving too fast!

Your Ethiopian recipes sound great! Are they from the internet, by chance? I'd love a source for good Ethiopian recipes. I haven't been back to my favorite Ethiopian restaurant in about two years, since I discovered my wheat allergy (they used a combo of teff and wheat flours in their injera). But I used to eat it often--oh, the memories!

May I know the brand name of the teff tortillas you use? I haven't seen those, but they sound interesting. Maybe I could get my co-op to order them. You say they're not as flexible as the hemp ones (that I use too)?

Our one-&-only Ethiopian restaurant didn't use wheat in the injera, but they went out of business a few years back -- and I've missed Ethiopian foods since.

DianeR...If you wouldn't mind linking or posting your Ethipian recipes that work, I could really use some. I've tried some of the veggies and they just didn't have the same taste as the ones I rememebered in the restaurant. I know those were loaded with oil...there's gotta be a way to make them taste as good without????

I'm still planning on trying the injera another time...it seems we're just way too busy for me to concentrate on that right now...but maybe during our vacation in June I might try that again.

Wow! Thanks DianeR! I've bookmarked and printed a lot of these recipes and want to give them a try. I really miss Ethiopian food. Now I'm just hoping that oil won't be crucial for flavor (please, no!). Have you made Injera yet?