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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.1
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.8 g

View full nutritional breakdown of Grandma's Gluten Free Banana Bread calories by ingredient
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Grandma's Gluten Free Banana Bread

Submitted by: ASLER86

Introduction

After starting a gluten free diet, I missed many foods including my great grandmother's banana bread. So I adapted her recipe, here is the result.

Because of the amount of different flours and ingredients that they didn't have for nutritional info--nutritional info is approximate.
After starting a gluten free diet, I missed many foods including my great grandmother's banana bread. So I adapted her recipe, here is the result.

Because of the amount of different flours and ingredients that they didn't have for nutritional info--nutritional info is approximate.

Number of Servings: 12

Ingredients

    To start, I use Bette Hagmans gluten free flour mix. I keep a large amount in a container on hand for baking. Here is the smaller recipe:
    2 cups white rice flour
    2/3 cup potato starch flour
    1/3 cup tapioca flour (or starch)

    For this recipe you will need:
    1 1/2 cup of Bette Hagman's Gluten Free Flour mix
    1/4 cup of corn starch
    Roughly 1/2 tbls coconut flour
    1 1/2 teaspoons of xanthum gum
    1/2 c of shortening
    2 eggs, beaten
    1 tsp baking soda
    1 tsp vanilla
    Pinch of salt
    1 cup sugar
    3 very ripe bananas

    Note: Xanthum gum can be found at some grocery stores, Whole Foods or Amazon. It's very important in gluten free baking because it helps hold the ingredients together

Directions

Mash bananas and leave a room temperature until brown and juicy

Preheat oven to 375

Sift dry ingredients together

Mix sugar and shortening together, then add eggs and vanilla. Add bananas alternately with sifted dry ingredients.

Bake 45 minutes to an hour in loaf pan or in cupcake pan (takes approx 20-30 minutes or so in cupcake pan)

In my experience, it comes out better in a cupcake pan and if you have trouble with burning, lower the oven temperature by 10 degrees.

Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user ASLER86.






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