Baking Banana Bread in Bacalar
I've been happily mucking about in the kitchen, baking with the little gas oven in the mornings when it's cool enough to do so. (Yes, I have an oven!) It's a fun challenge to bake-up delicious wheat-free healthy goods with the ingredients I have access to here.
The very first thing I whipped-up was a classic: hearty rustic banana bread, based on my recipe for Easy Gluten-free Banana Bread. Of course, I had to make a few alterations. I used a combination of white rice flour (surprisingly easy to find here) and home-made oat flour. My banana bread also had unrefined Mexican brown cane sugar (called piloncillo - delicious!), Mexican cinnamon (I always double the amount as it's more subtle than what I use in Canada), and of course - delectable aromatic Mexican vanilla. Local bananas, eggs, and a sprinkling of fresh pepitas on top - yum!
There's no aluminum-free baking powder here, or cream of tartar (so that I can make my own). Instead, I used a combination of baking soda and apple cider vinegar, and though my cake was a bit dense, the soda+acid did the trick.
I also used a small rectangular stainless steel pan, the only pan I brought from Canada, instead of a loaf pan. Worked like a charm.
The banana bread was hearty and delicious (though I'd like to make a few tweaks before sharing the recipe...) It made a lovely breakfast, enjoyed with my sweetie and a cup of exquisite Chiapas coffee in a hammock watching the sunrise. La vida es buena. Life is good.
Thanks for the awesome pic Crispin.