GLUTEN-FREE BANANA BREAD

Gluten-Free Banana Bread image

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! : )

Provided by GinnyP

Categories Quick Breads

Time 50m

Yield 1 large loaf

Number Of Ingredients 13

Previous Next

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

Steps:

Preheat oven to 350F degrees.
In a large bowl, mash bananas well.
Add egg, light brown sugar, oil, milk and vanilla flavoring.
Mix well.
Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.
Batter will be thin.
Pour into greased 9 x 4 loaf pan.
Bake approximately 40 minutes, until toothpick inserted in middle tests clean.
Allow to cool briefly before removing from pan.
Refrigerate or freeze extra servings.
Keep covered to prevent drying out.
(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.).

Nutrition Facts : Calories 1778.3, Fat 65, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2562.4, Carbohydrate 290.4, Fiber 11.3, Sugar 134.4, Protein 18.5