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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.

Source: EatingWell.com, December 2016

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Recipe Summary test

active:
20 mins
total:
2 hrs 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • 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.

Nutrition Facts

1 slice
230 calories; protein 4.3g; carbohydrates 41.5g; dietary fiber 3.5g; sugars 19.7g; fat 6.6g; saturated fat 3.3g; cholesterol 49.9mg; vitamin a iu 222.5IU; vitamin c 4.6mg; folate 12.2mcg; calcium 78.4mg; iron 1.3mg; magnesium 11.8mg; potassium 151.1mg; sodium 274.2mg; added sugar 15g.

1 other carbohydrate, 1 starch, 1/2 fruit

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