Gluten-free Banana Bread
Try this Gluten-free Banana Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup tapioca flour
- 1 tsp xanthan gum
- 1/2 cup buckwheat flour
- 1 tbsp. ground flaxseed
- 1 cup rice flour (i used brown rice flour)
- 1/3 cup cornflour
- 1 tsp baking/bicarbonate soda
- 1 tsp each of ginger cinnamon and nutmeg
- 3/4 cup coconut sugar or brown sugar
- 4 overripe large bananas
- 1/4 cup vegan margarine
- splash of non-dairy milk
- Carbohydrate 1403.80767111902 g
- Cholesterol 3.26666666003912 mg
- Fat 101.238540083501 g
- Fiber 180.552833449785 g
- Protein 230.259736853423 g
- Saturated Fat 24.0380933523639 g
- Serving Size 1 1 recipe (2083g)
- Sodium 782.969333747792 mg
- Sugar 1223.25483766924 g
- Trans Fat 11.5800953430112 g
- Calories 7000 calories
Pre heat your oven to gas mark 3 and line or grease a loaf tin.In a small bowl, place the ground flaxseed and whisk in 3 tbsp. of water. Set aside.Put flours, xanthan gum, baking powder & soda, salt, spices into a large bowl and mix well.In a separate bowl, mash 3 of the large bananas. Then add the sugar, margarine, vanilla, flaxseed mixture and milk, mash together.Pour this mixture into the flour mixture and fold together until fully incorporated.Pour into your loaf tin.With the remaining banana, slice lengthways and place on top of the batter, pushing it in slightly.Place in the oven for 55 mins to 1 hour. Use a cocktail stick to test if it comes out with a few moist crumbs attached before transferring to a wire rack to cool.
