Health and Wellness Series: Easy to Make Gluten-Free Banana Bread
Time to use up those overripe bananas! Turn a classic quick bread gluten-free with this easy recipe. This banana bread is mouthwatering as it is but stir in some walnuts or chocolate chips to take it to the next level.
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)
Prep – 20 m, Ready In – 2 h 30 m
- 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.
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: 2½
Exchanges: 1 other carbohydrate, 1 starch, ½ fruit
Recipe courtesy of Eating Well