Banana bread is something that I made all the time before the gluten intolerance. It seems like there are always bananas that are past that “we’re still good to eat as is” stage. It took me a while to get around to adapting my regular banana bread recipe to gluten free, but the results were…wow. Nobody would know this wasn’t wheat. This made 3 mini-loaves, 4 servings each at 244 calories and 2.5 grams of fat.
Ingredients:
- 3 cups banana
- 1/2 cup unsweetened applesauce
- 2 eggs, beaten
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tbs baking powder
- 1 tsp salt
- 2 tsp xanthan gum
- 1/4 cup milled flax
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/4 cup garfava flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 tsp cinnamon
Directions:
1. Preheat oven to 350 degrees.
2. Mix the banana, applesauce, eggs, and sugar in one bowl. Set aside.
3. Mix the remaining dry ingredients in another bowl. Make a well in the center.
4. Add the wet to the dry and stir until well combined.
5. Divide among 3 oiled mini-loaf pans.
6. Bake for 35-40 minutes.
One thought on “Gluten Free Friday: Banana Bread”
Looks great! I will have to try it.