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Gluten Free Banana Bread

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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 1
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Have some very ripe bananas on the kitchen counter? There's no better way to use them than in banana bread! If you don't have bananas, try one of the just-as-tasty variations below.
Created Sep 9, 2011
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Ingredients

  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/2 cup potato starch flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup sweet white sorghum flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon guar gum
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup ghee (measured melted)
  • 1/4 cup almond milk, soymilk or regular milk
  • 1 teaspoon pure vanilla
  • 2 eggs

Steps

  •  
    1
    Heat oven to 350°F. Generously spray bottom and sides of 9x5-inch loaf pan with cooking spray (without flour).
  •  
    2
    In small bowl, mix all flours, the xanthan gum, guar gum, baking powder, baking soda, cinnamon and salt; set aside. In medium bowl, beat remaining ingredients with whisk until blended. Add flour mixture; stir until thoroughly mixed. Pour into pan.
  •  
    3
    Bake 30 minutes. Cover with foil; bake 25 to 30 minutes longer or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly; store in refrigerator.

Nutrition Information

No nutrition information available for this recipe
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