Friday, June 29, 2012

Gluten-free Banana Bread

Repost from  8/17/10

GF Note: For those unfamiliar with my blog, I do not have any dietary reason that I need to eat gluten-free. I choose to bake gluten-free within my home because I have an interest in all the other types of grains and flours that have been used by cultures for centuries. Why is America so wheat focused? I figure I can get gluten filled products everywhere else outside my home.

This is one of the most successful gluten-free baking recipes I've done yet. The banana acts as the 'glue' to hold it together well without the gluten. You will not notice any difference from regular banana bread. Definitely give this recipe a try.

Gluten-free Banana Bread

2 eggs
3 bananas, mashed
1/2 c yogurt
1/2 c butter, melted
2 t vanilla
3 c gluten-free flour blend
3/4 c brown sugar
3/4 c sugar
1 1/2 t xanthan gum
1 1/2 t baking soda
1/2 t salt
1 c chocolate chips, optional

Grease bread pans and set aside. Heat oven to 350 degrees.

In a small bowl mix together eggs, yogurt, banana, butter, and vanilla.
In a large bowl mix together all the dry ingredients.
Add the wet ingredients to the dry and mix thoroughly. Mix in chocolate chips if desired. Pour into pans and bake for 45-60 minutes, checking to make sure a tester draws out cleanly. For best results, let sit overnight for best flavor.

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