BANANA BREAD GLUTEN FREE RECIPES

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GLUTEN-FREE BANANA BREAD RECIPE: HOW TO MAKE IT



Gluten-Free Banana Bread Recipe: How to Make It image

This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 10

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 140 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

GLUTEN-FREE BANANA BREAD RECIPE | FOOD NETWORK KITCHEN …



Gluten-Free Banana Bread Recipe | Food Network Kitchen … image

You may not even be able to tell that this super moist quick bread is gluten-free. A combo of flours made from brown rice and tapioca stands in for all-purpose flour.

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 15 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the loaf pan
3/4 cup brown rice flour
1/2 cup tapioca flour
2/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
2 large eggs, separated
1 teaspoon pure vanilla extract
3 very ripe bananas, mashed

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides.
  • Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
  • Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas.
  • Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form.
  • Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

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