Yummy!

kathy
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine.

    Advertisement
  • Mix almond milk and vinegar together in a cup.

  • Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.

  • Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts

223.4 calories; 4.6 g protein; 41.4 g carbohydrates; 20.7 mg cholesterol; 420.7 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/22/2014
I was pleasantly surprised to find this not bad at all. I was feeling adventurous so I went for it but I thought it would't taste as good it seems to be lacking in sugar. But it was good and my kids ate it. Usually we use a recipe w gluten free cake mix and it turns out nice and sweet. But this one I admit is waaaaay healthier so I will definitely keep this in my collection! Read More
(5)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/22/2014
I was pleasantly surprised to find this not bad at all. I was feeling adventurous so I went for it but I thought it would't taste as good it seems to be lacking in sugar. But it was good and my kids ate it. Usually we use a recipe w gluten free cake mix and it turns out nice and sweet. But this one I admit is waaaaay healthier so I will definitely keep this in my collection! Read More
(5)
Rating: 4 stars
08/22/2014
I was pleasantly surprised to find this not bad at all. I was feeling adventurous so I went for it but I thought it would't taste as good it seems to be lacking in sugar. But it was good and my kids ate it. Usually we use a recipe w gluten free cake mix and it turns out nice and sweet. But this one I admit is waaaaay healthier so I will definitely keep this in my collection! Read More
(5)
Rating: 5 stars
06/07/2015
Easy to make and has great taste! Maybe next time I'll add some crunch by adding chopped pecans or sunflower seeds but just as written this is a wonderful recipe! Read More
(2)
Advertisement
Rating: 4 stars
08/08/2017
It's quite good for gluten/dairy-free...the consistency is a little squishy. Maybe I shouldn't take away a star for its gluten-free-ness (but I did)! Read More
(1)
Rating: 5 stars
03/15/2019
I added an extra egg and 2 tablespoons of vanilla almond milk to help my mixer with the thickness some cardamom and vanilla extract for extra flavor so far they have been a hit made them into mini muffins and normal muffins Read More
(1)
Rating: 5 stars
09/17/2019
Excellent! Moist. Great flavor. No after taste which can be the case with gluten-free food. I did make some changes because I am nut egg dairy and soy allergic. Replaced soy flour with coconut flour and the egg with a flax egg and used coconut milk in place of almond milk. Have 2 more very ripe bananas. Going to make another for church tomorrow. Read More
Advertisement
Rating: 4 stars
05/19/2019
First I'll make note I am new to gluten free baking. That said this recipe was very easy. this turned out very tasty but was more of a cake consistency rather than a bread consistency which was fine with me. I thought the sweetness was perfect however if you like a sweeter bread you might want to add more sugar. I followed the directions as written however I did not have baking soda on hand so I increased the baking powder to 1 and 1/2 teaspoons. I also used Bob's Red Mill baking flour mix instead of the flour combinations and added about half a cup of unsweetened coconut. I sprinkled 1/3 cup walnuts and almonds chopped on top. I baked in an 8x8 square pan as recommended. I will make this again. Thank you Read More