Easy Gluten Free Banana Bread [Moist and Delicious!]
This gluten free banana bread is absolutely indistinguishable from the original, wheat flour favourite - with only a couple more ingredients!
Servings: 8 Servings
Calories: 297kcal
Equipment
- 1 Loaf pan
Ingredients
- ¾ cup Sorghum flour
- ¾ cup Light buckwheat flour
- ¼ cup Coconut flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 3 Large RIPE bananas mashed*
- ¼ cup Butter melted
- 2 Large eggs
- 1 cup Granulated sugar
- Nuts and/or raisins optional **, not included in nutritional info reported.
Instructions
- Preheat oven to 350 F. Grease 1 regular/large loaf pan, or about 3 mini loaf pans.
- Whisk together flours, baking soda, and salt. Set aside.
- Mix together bananas, butter, egg and sugar until smooth. Add flour mixture, and nuts and/or raisins if you’ll be using them. Mix just until everything is well combined.
- Pour batter into greased pan.
- Bake for about 60-70 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- Serve warm, or cooled. Best served within 2-3 days.
Notes
* Use VERY ripe bananas. If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making it… just toss them in the freezer. The peel will go black, the the bananas will be perfect!
** I like a ton of raisins, and will usually use about 1 cup of dark raisins. As far as nuts go, I prefer walnut, but feel free to substitute. Use ½ – 1 cup of nuts, or ½ cup each of nuts and raisins. Have fun with it!
Nutrition
Calories: 297kcal | Carbohydrates: 54g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 359mg | Potassium: 276mg | Fiber: 4g | Sugar: 31g | Vitamin A: 265IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
