GLUTEN-FREE BANANA BREAD

Gluten-Free Banana Bread image

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.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 2h15m

Yield 16

Number Of Ingredients 17

Previous Next

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:

Heat oven to 350°F. Generously spray bottom and sides of 9x5-inch loaf pan with cooking spray (without flour).
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.
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 Facts : Calories 200, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 12 g, TransFat 0 g