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.
Nutrition per serving may change if servings are adjusted.
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)
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl.
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.
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.
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: 2½
Exchanges: 1 other carbohydrate, 1 starch, ½ fruit
Even the non-gluten-free eaters in my house gobble this up. At first I was dubious about the lemon- but boy was I wrong. The lemon gives a bright flavor that transcends this quick bread into tasting like a cake. I’ve made this recipe three times now and my family can’t get enough!