BANANA BREAD WITH BAKING POWDER ONLY RECIPES

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EASY GLUTEN-FREE BANANA BREAD RECIPE - GLUTEN-FREE BAKING



Easy Gluten-Free Banana Bread Recipe - Gluten-Free Baking image

Easy Gluten-Free Banana Bread. This recipe makes a moist and classic banana bread. 

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 9

3 medium bananas, peeled ((about 12 ounces; 340 grams))
2 cups Bob's Red Mill Gluten-Free Baking Flour ((10 ounces/ 280 grams))
3/4 cup granulated sugar ((5 1/4 ounces; 150 grams))
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, melted ((4 ounces; 115 grams))
2 large eggs ((out of the shell: about 4 ounces/113 grams)
1 teaspoon vanilla extract

Steps:

  • Preheat oven and prepare pan. Preheat oven to 350 degrees F. Spray a 9x5-inch baking pan with nonstick cooking spray.
  • Make the batter. Mash bananas until almost smooth in a medium mixing bowl with a fork. Set aside. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Add mashed bananas, melted butter, eggs, and vanilla extract. Stir until a batter forms. Spread batter evenly into greased loaf pan. 
  • Bake the banana bread. Bake until a cake tester inserted into the middle of the loaf comes out clean. Also check the very top of the loaf for doneness. If the top browns too quickly and the center isn't done, cover the loaf a lightly greased piece of foil. (If the center is baked and top of the loaf is raw, cover with a greased piece of foil and reduce the oven temperature by 25 degrees. Bake until done.)
  • Cool. Remove pan from the oven and place on a wire rack. After ten minutes, turn bread directly onto the rack.
  • Store on the counter. Store, wrapped, at room temperature for up to three days or freeze, wrapped tightly in plastic wrap, for up to one month. 

VEGAN BANANA BREAD RECIPE | BBC GOOD FOOD



Vegan banana bread recipe | BBC Good Food image

Use up your ripe bananas in our vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter

Provided by Member recipe by Helen Rothwell

Categories     Afternoon tea, Breakfast, Brunch, Dessert, Treat

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 7

3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
  • Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
  • Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
  • Bake for another 20 minutes, or until a skewer comes out clean.
  • Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Nutrition Facts : Calories 218 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

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