GLUTEN-FREE DAIRY-FREE BANANA BREAD
Try this delicious variation of a fabulous banana bread that is both gluten free and non-dairy! Your guests won't even taste the difference.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
- In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
- Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 15 g, TransFat 0 g
GLUTEN-FREE BANANA BREAD
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
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.
BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD
This is a modification of my favorite regular banana bread from my "Home Baking" cookbook. I made it gluten free and Dairy free so my nephew could eat it and it turned out GREAT! My kids, who don't usually like my G.F. food actually told me this was the best banana bread they had ever eaten, even before they knew it was G.F. I used my own mixture of G.F. flour which I will put in a note at the end of the recipe or you can make up your own. Happy eating!
Provided by Chef Q in Oregon
Categories Lactose Free
Time 1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375.
- spray bread pan with a cooking spray or coat with oil.
- combine dry ingredients in a bowl.
- In a blender, blend the wet ingredients.
- In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
- Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
- Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
- Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.
Nutrition Facts : Calories 258, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 58.9, Fiber 2.5, Sugar 24.2, Protein 4.3
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