Gluten-Free Banana Bread

Gluten-Free Banana Bread

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From: EatingWell.com, December 2016

Time to use up those overripe bananas! Turn a classic quick bread gluten-free with this easy recipe. This banana bread is mouthwatering as is, but stir in some walnuts or chocolate chips to take it to the next level.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 cups gluten-free all-purpose flour blend
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, softened, or coconut oil
  • ¾ cup sugar
  • 2 large eggs
  • 1½ cups mashed ripe bananas (about 3)
  • ¼ cup buttermilk
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or chocolate chips (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl.
  3. Beat butter (or coconut oil) and sugar in a mixing bowl with an electric mixer on medium-high until well combined. Add eggs, one at a time, beating well after each addition. Add banana, buttermilk, lemon zest and vanilla; beat until combined. Add the flour mixture and beat until just combined. Fold in walnuts (or chocolate chips), if using. Scrape the batter into the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 230 calories; 7 g fat(3 g sat); 4 g fiber; 41 g carbohydrates; 4 g protein; 12 mcg folate; 50 mg cholesterol; 20 g sugars; 15 g added sugars; 222 IU vitamin A; 5 mg vitamin C; 78 mg calcium; 1 mg iron; 274 mg sodium; 151 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, 1 starch, ½ fruit

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