Gluten-Free, Egg-Free Banana Bread
I had 3 bananas sitting on my counter, begging to be used. This recipe is the result.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
gf
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup butter softened
- 1 tsp vanilla
- 1 tsp baking powder
- 3/4 cup brown sugar
- 1/4 cup oil
- 3 bananas very ripe
- 2 cups gluten-free flour mix (see instructions)
- 1/4 cup grain flour (i.e. millet, sorghum, quinoa, etc.)
- 1 tsp xanthan gum
- 1/4 tsp salt
- 2 t ground flax seed
- choice of spices, to taste (cinnamon, ginger, cloves, allspice, cardamom, etc.)
- 1/2 to 3/4 cup milk
- 1/4 cup demerara sugar
- Carbohydrate 58.0766125059163 g
- Cholesterol 15.5565625 mg
- Fat 12.981299375 g
- Fiber 1.20133745781705 g
- Protein 0.739355625 g
- Saturated Fat 4.199060625 g
- Serving Size 1 1 Serving (112g)
- Sodium 99.930125 mg
- Sugar 56.8752750480992 g
- Trans Fat 0.764287125000001 g
- Calories 340 calories
(Gluten-Free Flour Mix: 2 1/2 C. Rice Flour, 2/3 C. Potato Starch, 1/3 C. Tapioca Starch; Mix well. Use 2 cups of mix for recipe) Pre-heat oven to 400 degrees F. Grease and dust a loaf pan with GF Flour Mix. In a bowl, mash bananas thoroughly. Dump in dry ingredients, in no particular order. Add vanilla, oil, softened butter, and enough milk to make a very thick batter (thinner is ok, it will just take a little longer to bake). Pour into prepared loaf pan and spread evenly. Sprinkle demerara sugar evenly over top (optional). Bake about 40 minutes, or until cake tester comes out clean.
