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Health and Wellness Series: Easy Gluten-Free Banana Bread

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.

Ingredients

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 – 20 m, Ready In – 2 h 30 m

  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

Recipe courtesy of Eating Well

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