This is my second post for today, the one before is a video of Missouri's 200th birthday fireworks party.
I know it is way too hot to be baking, but we had 4 bananas left and they were on the way towards getting over ripe so I decided to search for a new recipe to bake us up a banana bread.
Here is the recipe I used. The title says super moist and it is. I think this is one of the better gluten free banana bread recipes I have baked up.
Of course I did make some changes-I almost always need to for the both of us. Instead of sugar I used half coconut sugar and half keto brown sugar sweetener, instead of all butter I used half butter and half coconut oil, instead of chocolate chips I used 1/2 cup of raisins and dried sour cherries that I soaked in warm water first. I added 3/4 teaspoon of vanilla extract and banana extract. I also had picked up a jar of dried banana and added around 1/2 teaspoon of that too.
well it seems blogger decided to load my photos in reverse haha
Since it is way too hot and humid again for either of us to be working outdoors, Larry is taking it easy-which he Never does-and I decided to start threading my loom for the next towel project after the bread was out of the oven, cooled and taste tested.
I took a short video to show that I started to sley the reed than I will thread the pattern in those heddles. This is a very very old reed. It is a size 10 and I needed a size 20 so I just need to sley two ends (threads) in each slot. I did take the time to really dust each slot, but this also needs new tape added on the reed's sides too.
If you are super hot and humid too-stay cool. Happy mid week