Gluten Free Banana Bread Recipe
This gluten free banana bread recipe is not only delicious, it is a very welcome treat for anyone who is gluten intolerant.
Ingredients
- 3/4 cup bananas, mashed
- 2 tablespoons milk
- 1/2 teaspoon cider vinegar
- 1/2 cup sorghum flour
- 1/3 cup low-fat soy flour
- 2 tablespoons tapioca starch
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons baking powder, Gluten Free
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 egg yolk, large
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, combine the bananas, milk and vinegar. Let stand for 5 minutes.
- In a bowl or plastic bag, combine the sorghum flour, soy flour, tapioca starch, brown sugar, baking powder, baking soda, xanthan gum and salt. Mix together well and set aside.
- Add the egg yolk and oil to the banana mixture and, using an electric mixer, beat it until all is combined. Add the dry ingredients and mix just until combined.
- Lightly grease a 5 3/4 - by 3 1/4-inch, 14 by 8 cm mini loaf pan.
- Spoon the batter into the prepared pan. Let it stand for 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).
- Bake for 20 minutes. Check to see if the loaf is getting too dark and tent with foil if necessary.
- Bake for an additional 15 to 20 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer.
- Let the banana bread cool in pan on a rack for 5 minutes. Remove from pan and let cool completely on rack.
- Makes 6 slices.
Nutrition
Calories: 182kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 33mgSodium: 321mgPotassium: 267mgFiber: 3gSugar: 13gVitamin A: 67IUVitamin C: 2mgCalcium: 98mgIron: 1mg
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