Gluten Free Banana Bread Recipes

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GLUTEN FREE BANANA BREAD



Gluten Free Banana Bread image

A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins.

Provided by Christina

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 45m

Yield 16

Number Of Ingredients 8

2 cups gluten-free all purpose baking flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
½ cup turbinado sugar
2 eggs, lightly beaten
3 tablespoons maple syrup
6 ripe bananas, mashed

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 132 calories, Carbohydrate 18.7 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 155.9 mg, Sugar 13.5 g

GLUTEN-FREE BANANA BREAD



Gluten-Free Banana Bread 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

Time 1h5m

Yield 2 loaves (12 slices 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 two 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, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

GLUTEN-FREE BANANA BREAD



Gluten-Free Banana Bread 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

Time 3h15m

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.

GLUTEN FREE BANANA BREAD



Gluten Free Banana Bread image

Hop hop hop happy Easter everybody! Now I know it's a time for chocolate - that's a given! But I also had a hankering for banana bread! www.simplybeglutenfree.co.uk

Provided by Simply Be Gluten Free

Time 1h10m

Yield Makes 10 Slices

Number Of Ingredients 8

5 small ripe bananas (4 mashed, 1 sliced down the middle to decorate the top)
250g gluten free plain flour (I used a mix of dove farms all purpose gluten free flour and rice flour)
2 and a half teaspoons of bicarbonate soda
1 and a half teaspoons of ground cinnamon
180g light muscovado sugar
75g unsalted butter, melted
2 large free range eggs
Slice of lemon

Steps:

  • Pre-heat the oven to 180.c and line a loaf tin with grease proof paper.
  • In a large bowl, roughly mash 4 of the bananas, add the sugar, eggs and melted butter and beat together using an electric whisk.
  • Sieve in the flour, bicarbonate of soda and cinnamon and gently fold in.
  • Pour the mixture into the pre-prepared tin.
  • Slice the fifth banana in half and rub the cut side of each half with the slice of lemon to stop it browning, and arrange on top of the cake mix.
  • Bake in the pre-heated oven for 60 minutes until a skewer inserted into the middle comes out clean.
  • Leave to stand for 10 minutes in the loaf tin before taking out and standing on a wired rack to cool completely.
  • Cut into 10 slices and enjoy with a cup of tea.

GLUTEN-FREE BANANA BREAD



Gluten-Free Banana Bread image

Yummy!

Provided by kathy

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 50m

Yield 9

Number Of Ingredients 14

1 teaspoon margarine, or as needed, softened
¾ cup almond milk
1 tablespoon vinegar
1 ¼ cups rice flour
½ cup brown sugar
¼ cup amaranth flour
¼ cup soy flour
¼ cup flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 large bananas, mashed
1 egg, beaten
1 tablespoon coconut oil, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine.
  • Mix almond milk and vinegar together in a cup.
  • Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.
  • Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 41.4 g, Cholesterol 20.7 mg, Fat 4.9 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 420.7 mg, Sugar 16.9 g

VEGAN BANANA BREAD



Vegan Banana Bread image

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 16

Number Of Ingredients 10

1 cup organic granulated sugar
1 1/2 cups mashed ripe bananas (3 medium)
1/2 cup refined coconut oil, melted
1 teaspoon vanilla
1/4 cup unsweetened vanilla almond milk or soymilk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
  • In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g

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