Finally, the renovation is complete. The 50 year old house has an updated look. Moving from the 1-bed apartment its all vast expanses of refinished red oak, pastel colored walls, empty echoing rooms with a good dose of steel. As always with me, the kitchen is the only room fully furnished and functional. I wonder if I will ever use all the 4 bed rooms, but the kitchen has been working full-time even before all of the backsplash went up. This is the first weekend the house is devoid of all construction material and I fell back on my tried and tested banana bread recipe. Also, my first success with gluten-free baking when I discovered the wonderful almond meal.
3/4 c almond meal
3/4 c tapioca flour
1/2 c sugar
1 tsp xanthum gum
3/4 tsp baking soda
3/4 tsp baking powder
1/4 c chocolate chips
1/4 c chopped walnuts
1 c mashed banana
2 eggs
1/2 c oil
Preheat oven to 350F
Beat the 2 eggs. Beat in the mashed banana.
Mix all the dry ingredients together. With a spatula mix in the egg-banana mixture and oil alternately, ending with oil.
Bake for about an hour.
