Gluten Free Banana Bread Recipe --Can Be Made With or Without Eggs
1/3 cup brown rice flour
1 cup white rice flour
1/3 cup tapioca starch
1/3 cup potato starch
1 1/2 Tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons guar gum or xanthan gum
1 teaspoon molasses
2/3 cup sugar
1/2 cup shortening
2 large eggs
2 large or 2 1/2 medium bananas
1/2 cup chopped walnuts
Take a 9x5x3 pan, and grease and flour the pan, or line
with parchment paper. Preheat the oven to 350 degrees. In
the bowl of a mixer combine shortening and sugar. Beat them
together until creamed and fluffy. Add eggs and beat mixture
for three minutes.
In a separate bowl, combine flours, starches, baking powder
and soda, and salt. Sift or blend well.
Mash the bananas until they are smooth. They should be a
bit overripe to have the best flavor. Add molasses (I use
blackstrap). Blend into bananas until well mixed.
Add flour mixture and banana mixture alternately to shortening
mixture. Blend well after each addition. When all combined,
and evenly blended, fold in Walnuts. Put into loaf pan.
Bake for 60-70 minutes or until a toothpick inserted in the
center comes out clean. Allow to cool in the loaf pan for
about 15 minutes, then remove from pan and cool completely on a
rack before slicing. The flavor will improve if banana bread is
left overnight before slicing.
If you cannot use tapioca, then use this mixture instead:
1/2 cup brown rice flour
1/2 cup sweet rice flour
1/3 cup white rice flour
1/3 cup potato starch
1/3 cup corn starch or double potato starch
This will give approximately similar results to the original that
uses tapioca starch.
If you cannot use eggs, then substitute:
Add an extra Tablespoon of baking powder to the flour mix.
2 teaspoons Knox unflavored gelatin, softened with 2 Tablespoons
cold water, and 4 Tablespoons boiling water to dissolve.
When gelatin is dissolved, put it in the refrigerator for 15
minutes to thicken, then add to the mixer bowl and
whip for about 2 minutes after creaming the shortening and the
Then add 2 Tablespoons oil to the mixture with the molasses.
I have altered this recipe a little to make it more moist. It
will be almost as thick as cookie dough. Turn off the preheated
oven and let it rise for 15 minutes before baking, then turn
the oven back on for 60 minutes or until a toothpick inserted
in the center comes out clean and top is slightly springy.
I hope you will enjoy my gluten free banana bread recipe! You
might want to try it with pecans instead of walnuts too.
You can use this gluten free banana bread recipe to make banana
nut muffins too, just use paper liners, fill them about 2/3
full and bake about 20-25 minutes.
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