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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 large loaf 707g Recipe makes 1 large loaf) The following items or measurements are not included below: guar gum |
||
| Calories 1777 | ||
| Calories from Fat 587 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 65.2g | 100% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 18.5g | ||
| Polyunsaturated Fat 31.0g | ||
| Trans Fat 0.2g | ||
| Cholesterol 228mg | 76% | |
| Sodium 2573mg | 107% | |
| Potassium 2183mg | 62% | |
| Total Carbohydrate 289.6g | 96% | |
| Dietary Fiber 11.3g | 45% | |
| Sugars 133.7g | ||
| Protein 18.4g | 36% | |
Gluten-Free Banana Bread
By: GinnyP
Mar 26, 2003
This is so quick and easy to make, I usually make several loaves and freeze two. This is from Roben Ryberg's "The Gluten-Free Kitchen", the book that saved my sanity when first learning to bake gluten-free! : )
1 large loaf
Ingredients
- 2 small ripe bananas (up to 3/4 cup)
- 1 egg
- 1/2 cup light brown sugar
- 1/4 cup oil
- 1/2 cup milk
- 1/2 teaspoon vanilla flavoring (extract or essence)
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 4 teaspoons baking powder
- 1 teaspoon guar gum (or 3/4 tsp xanthan gum)
- 1/4 teaspoon baking soda
- 1 teaspoon ground coriander (optional, but adds great flavor)
- 1/4 teaspoon salt
Directions
1
Preheat oven to 350F degrees.2
In a large bowl, mash bananas well.3
Add egg, light brown sugar, oil, milk and vanilla flavoring.4
Mix well.5
Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.6
Batter will be thin.7
Pour into greased 9 x 4 loaf pan.8
Bake approximately 40 minutes, until toothpick inserted in middle tests clean.9
Allow to cool briefly before removing from pan.10
Refrigerate or freeze extra servings.11
Keep covered to prevent drying out.12
(When I freeze this, I do it in individual slices. Wrap each slice in saran wrap after the bread has cooled completely. Then place in a freezer bag. I use a straw to get all the air out of the baggie. Label and freeze.).
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Brunch
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Amis
On Jul 11, 2008
This was the first time I've ever made gluten free bread. It was an impulse recipe. I couldn't find my normal banana bread recipe and needed one and then I saw this, which was perfect because one of the women (my homeschool group was getting together at the park) that I was meeding has a gluten intolerance and I thought it would be nice if she could have some too because she always looked so glum when there was cake or other goodies and she couldn't have any. So I was excited when I saw this and how easy it was and that I had most of the ingredients. Any other recipes I've been interested in always called for too many exotic items that I didn't even know existed. Still I did have to make a few variants. I didn't have xantham or guar so I just added extra baking powder per the other reviews. I also didn't have any potato starch so I just subbed with corn starch. Oh, and I added extra banana. This came out so moist and yummy! Everyone loved and if one didn't know it was gluten free you would't know the difference. I did notice a slight acrid taste and I thought it was because I had added too much baking powder, which in fact I did! The kids and I stopped at the store on the way home to get some stuff my gluten intolerant friend recommended. I buy a lot of stuff in bulk and I realized that I needed baking soda but when I went to get I realized to my horror (I mix powder & soda up quite often) that what I thought was soda these many weeks was actually powder! (that's what I get for not lableing jars properly) I definitely had excess baking powder in it but it was still really good and came out perfect. The second loaf is in the oven right now! (With the proper ingredients so we'll see how this one works.)
From: Sue Tip
On Jul 8, 2008
We've been gluten free for 3.5 years and i use mixes for everything. I have not been able to make my own bread. No longer! This was so easy! I didn't have coriander but will get some. Thank you Thank you GinnyP!
From: GlutenFreeGirl
On Feb 5, 2006
This banana bread is amazing!! I always add an extra teaspoon of baking powder so that it does not collapse and add about 2 handfuls of chocolate chips. I love this recipe so much that I make up little ziplock bags with all the dry ingredients already measured and ready to go, so that when I want to have banana bread all I have to do is add the wet ingredients and it's ready in minutes!!
From: Hoffmanwitch
On Jun 17, 2004
This is a pretty excellent recipe. I made it with a slight variant. I didn't use xantham or guar gum, I just added an extra tsp of baking powder. I made two loaves in the second I added cinnamon and pecans. BIG HIT!!
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