Banana Bread or Muffins (Gluten- and Grain-Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
DRY:1 1/2 cups (135 grams) Chickpea Flour 1 tablespoon Baking Powder 2 teaspoons Ground Cinnamon1 teaspoon Ground Nutmeg 1/4 teaspoon Ground Cloves1/4 teaspoon Sea Salt WET:2 large Eggs3 large Bananas 3 tablespoons Brown Sugar 2 tablespoons Canola Oil*2 teaspoons Vanilla Extract *or oil/fat of your choice - you can use melted butter, margarine, virgin coconut oil, etc.
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan (You may line with parchment paper if you wish, for easy removal).*
In a large bowl, whisk together the DRY ingredients (flour, baking powder, cinnamon, nutmeg, cloves, and salt.)
In a medium bowl, combine the WET ingredients (eggs, bananas, sugar, oil, and vanilla) until well blended. Alternately, you can use a food processor to combine the wet ingredients.
Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
Bake for 25-30minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.
Let the bread cool in the pan on a wire rack for 10 minutes, then transfer it directly to the rack to cool completely.
FOR MUFFINS:
To make muffins instead of a loaf, grease 12 standard size muffin cups. Bake for 10-15 minutes.
OPTIONAL ADDITIONS:
*Chocolate Chips, or Walnuts, or other Nuts*
Add 1/2 cup semisweet chocolate chips, or chopped walnuts (or your favourite nuts, chopped) when you add the wet mixture to the dry mixture.
*Tropical Banana Bread*
Add 1/2 cup unsweetened shredded coconut, chopped. Replace the cinnamon with 1 teaspoon ground ginger and replace the vanilla extract with 2 teaspoons finely grated lime zest.
For nutrition tracking, 1/2 cup of ingredient added to the recipe = 2 teaspoons per serving of bread/muffin.
Serving Size: Makes 12 slices of bread, or 12 muffins (about 54g per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user KALISCHILDE.
In a large bowl, whisk together the DRY ingredients (flour, baking powder, cinnamon, nutmeg, cloves, and salt.)
In a medium bowl, combine the WET ingredients (eggs, bananas, sugar, oil, and vanilla) until well blended. Alternately, you can use a food processor to combine the wet ingredients.
Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
Bake for 25-30minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.
Let the bread cool in the pan on a wire rack for 10 minutes, then transfer it directly to the rack to cool completely.
FOR MUFFINS:
To make muffins instead of a loaf, grease 12 standard size muffin cups. Bake for 10-15 minutes.
OPTIONAL ADDITIONS:
*Chocolate Chips, or Walnuts, or other Nuts*
Add 1/2 cup semisweet chocolate chips, or chopped walnuts (or your favourite nuts, chopped) when you add the wet mixture to the dry mixture.
*Tropical Banana Bread*
Add 1/2 cup unsweetened shredded coconut, chopped. Replace the cinnamon with 1 teaspoon ground ginger and replace the vanilla extract with 2 teaspoons finely grated lime zest.
For nutrition tracking, 1/2 cup of ingredient added to the recipe = 2 teaspoons per serving of bread/muffin.
Serving Size: Makes 12 slices of bread, or 12 muffins (about 54g per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 124.4
- Total Fat: 4.1 g
- Cholesterol: 31.0 mg
- Sodium: 224.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
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