Gluten-Free Banana Nut Bread

Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 229.5
- Total Fat: 10.8 g
- Cholesterol: 35.4 mg
- Sodium: 96.9 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
View full nutritional breakdown of Gluten-Free Banana Nut Bread calories by ingredient
Introduction
My mom was diagnosed with celiac disease about 8 years ago. We have looked everywhere for delicious recipes that substitute other products for gluten. i was fortunate to come upon this wonderful recipe, which uses only 2 unusual ingredients: GF flour and Xanthan Gum. Even though I CAN eat gluten, I still very much enjoy this delicious banana bread. It is best hot from the oven!It is super moist, bursting with flavor, and you would never know it was GLUTEN FREE :)))
Plus, it is very low in saturated fat and high in polyunsaturated and monounsaturated fat. It is fairly low carb for a banana bread and it also has 1 gram of sugar PER slice....and they are generous servings! My mom was diagnosed with celiac disease about 8 years ago. We have looked everywhere for delicious recipes that substitute other products for gluten. i was fortunate to come upon this wonderful recipe, which uses only 2 unusual ingredients: GF flour and Xanthan Gum. Even though I CAN eat gluten, I still very much enjoy this delicious banana bread. It is best hot from the oven!
It is super moist, bursting with flavor, and you would never know it was GLUTEN FREE :)))
Plus, it is very low in saturated fat and high in polyunsaturated and monounsaturated fat. It is fairly low carb for a banana bread and it also has 1 gram of sugar PER slice....and they are generous servings!
Number of Servings: 12
Ingredients
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1/3 cup canola oil
2/3 cup brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1 and 3/4 cups Bob's Red Mill All-Purpose GF Baking Flour
2 tsp. baking powder
1 and 1/4 tsp. cinnamon
1 tsp. Xanthan Gum
1/2 tsp. salt
1 and 1/2 cups mashed bananas
1/2 cup finely chopped walnuts (or pecans)
Directions
1. Preheat oven to 350 degrees.
2. Grease 9 by 5 inch non-stick loaf pan.
3. Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer.
4. Mix flour, xanthan gum, salt, baking poder, and cinnamon together in a small bowl.
5. Mash bananas in another bowl.
6. Take the dry ingredients and slowly add them to your wet ingredients, alternating with bananas. Youa re going to beat all ingredients together until smooth.
7. FOLD in nuts and/or raisins.
8. Transfer to pans and bake 45mins-1 hour or until golden brown. Usually it will be done when an inserted toothpick comes out clean.
Makes 12 generous servings :D
Number of Servings: 12
Recipe submitted by SparkPeople user FITFORLIFE22.
2. Grease 9 by 5 inch non-stick loaf pan.
3. Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer.
4. Mix flour, xanthan gum, salt, baking poder, and cinnamon together in a small bowl.
5. Mash bananas in another bowl.
6. Take the dry ingredients and slowly add them to your wet ingredients, alternating with bananas. Youa re going to beat all ingredients together until smooth.
7. FOLD in nuts and/or raisins.
8. Transfer to pans and bake 45mins-1 hour or until golden brown. Usually it will be done when an inserted toothpick comes out clean.
Makes 12 generous servings :D
Number of Servings: 12
Recipe submitted by SparkPeople user FITFORLIFE22.
Member Ratings For This Recipe
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LACEDOILIES
Just made this bread, but substituted 1-1/2 cups pureed pumpkin for the banana and it was excellent. I suspect most fruit purees would work. I did not have the all-purpose mix, but created my own from mostly same flours: potato starch, tapioca, brown rice, and coconut. Just finished two slices! - 10/16/11
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DOWN2EARTH2009
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MAMIEDODLE
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JANET552
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AUDREYRT