I tried this recipe, substituting the flour with the one from Jeanne's g.f. all purpose flour mix, and it turned out great. (Unless you ask my daughter who was dismayed that I had included the raisins). The original recipe comes from Nigella Lawson.
Since I was trying the g.f. all purpose flour for the first time, I only wanted to substitute one thing so that I could tell the difference. I haven't tried replacing the eggs or the butter yet.
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Banana Bread
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scant 1/2 cup golden raisins
6 Tbsp or 3 oz bourbon or dark rum
1 cup plus 2 Tbsp all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
4 small, very ripe bananas, mashed
1/4 cup chopped walnuts
1 tsp vanilla extract
9 x 5 inch loaf pan, buttered and floured or with a paper insert
Put the golden raisins and rum or bourbon in a small saucepan and bring to a boil. Remove from the heat, cover, and leave for an hour if you can, or until the raisins have absorbed most of the liquid, then drain.
Preheat the oven to 325F and get started on the rest. Put the flour, baking powder, baking soda, and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained raisins ,and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into the loaf pan and bake in the middle of the oven for 1-1 1/4 hours. When it's ready, an inserted toothpick or fine skewer should come out clean-ish. Leave in the pan on a rack to cool, and eat thickly or thinly sliced, as your prefer.
Makes 8-10 slices.
Variation
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Replace 2 Tbsp of the flour with good cocoa powder and add 4 ounces of bittersweet chocolate, cup up into smallish chunks. You could just as easily use the chocolate chips sold in the baking aisle.
