Gluten-free Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 very ripe bananas1 1/2 cups of gluten free all purpose flour1 cup of sugar1 tsp baking soda1 tsp kosher salt1/2 cup unsalted butter (at room temp)2 large eggs1/2 skim or 1% milk2 tsp pure vanilla extract1/2 c chopped pecans to sprinkle on top
Use a paring knife to pierce the top of each banana six times. Bake Bananas at 350 degrees F for 15 minutes or until skin is black or oozing.
While these are baking, mix the flour, sugar, baking soda, and salt until blended. Add the butter and mix on low speed. Add the eggs and mix on medium speed until smooth. Reduce to low speed and add the milk. Gradually bring up to speed until the mix is light and fluffy.
Remove from oven and allow them to cool completely. When these have cooled, in a separate bowl, begin to peel the bananas. Run your fingers along the exterior of the skin to get all of the caramelized juices. Once all bananas have been peeled, take a potato masher and mash the bananas.
Then add the banana pulp and vanilla to the other mixture, stirring to blend. Poor batter in a 5 by 9 inch loaf pan ( be sure to grease this lightly first). If desired, sprinkle chopped pecans on top.
Bake at 350 F for 1 hour and 15 minutes, or until wooden skewer inserted in center comes out clean. Cool in pan for 10 minutes and then run a knife along the pan sides to release the loaf. Allow to cool for 15 minutes on cooling rack and then enjoy!
Serving Size: Makes 12 2 inch slices
Number of Servings: 12
Recipe submitted by SparkPeople user MANDALUCK_11.
While these are baking, mix the flour, sugar, baking soda, and salt until blended. Add the butter and mix on low speed. Add the eggs and mix on medium speed until smooth. Reduce to low speed and add the milk. Gradually bring up to speed until the mix is light and fluffy.
Remove from oven and allow them to cool completely. When these have cooled, in a separate bowl, begin to peel the bananas. Run your fingers along the exterior of the skin to get all of the caramelized juices. Once all bananas have been peeled, take a potato masher and mash the bananas.
Then add the banana pulp and vanilla to the other mixture, stirring to blend. Poor batter in a 5 by 9 inch loaf pan ( be sure to grease this lightly first). If desired, sprinkle chopped pecans on top.
Bake at 350 F for 1 hour and 15 minutes, or until wooden skewer inserted in center comes out clean. Cool in pan for 10 minutes and then run a knife along the pan sides to release the loaf. Allow to cool for 15 minutes on cooling rack and then enjoy!
Serving Size: Makes 12 2 inch slices
Number of Servings: 12
Recipe submitted by SparkPeople user MANDALUCK_11.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 12.6 g
- Cholesterol: 52.1 mg
- Sodium: 318.5 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 1.9 g
- Protein: 3.1 g
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