Gluten Free Banana Bread

4.0
(159)

A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins.

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 cups gluten-free all purpose baking flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup butter

  • ½ cup turbinado sugar

  • 2 eggs, lightly beaten

  • 3 tablespoons maple syrup

  • 6 ripe bananas, mashed

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

  2. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.

  3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Tips

Cook's Note

To make this vegan, replace the eggs with 2 additional bananas and use vegan margarine instead of butter.

Nutrition Facts (per serving)

132 Calories
7g Fat
19g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 132
% Daily Value *
Total Fat 7g 8%
Saturated Fat 4g 20%
Cholesterol 39mg 13%
Sodium 156mg 7%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 1g
Vitamin C 4mg 19%
Calcium 32mg 2%
Iron 0mg 2%
Potassium 197mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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