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Gluten Free Banana Bread

Wednesday, May 01, 2013

I had some pretty beat up bananas leftover after the race ( wp.me/p1N36Q-6t ):

Nothing says "yum" (sarcasm) like a bunch of bruised, battered bananas. They actually look better in this photo than they did live.

I hate letting anything go to waste, so I decided to look up a gluten free banana bread recipe and found this one. The only problem was that I didn't have almond meal. Or rice flour. Or dates or honey. So really, I just used the recipe to get me started, but here's what eventually went into it:

3 Ripe Bananas
3 Eggs
1 Tbsp Vanilla Extract
1 1/2 cups Soy Flour
1 tsp Baking Powder
1/4 tsp Salt
2 tsp Cinnamon
1/2 cup Shredded Coconut* (Before following my recipe exactly, see my note at the bottom. You may want to consider adding some sugar).

1. Preheat the oven to 350 degrees
2. In a mixing bowl, mash the ripe bananas. Add the eggs, oil and vanilla extract and whisk together.
3. Add the soy flour, baking powder, cinnamon and salt to the banana mixture and mix to combine.
4. Add the shredded coconut and mix to combine. (Owning a KitchenAid mixer made this the easiest recipe ever).
5. Using about a tablespoon of butter, grease a loaf pan well. Pour the batter into the loaf pan and bake in the oven for 45 to 50 minutes. Makes 8 servings.

- Calories: 151
- Carbs: 18.6g
- Fat: 3.9g
- Protein: 11.8g

I don't think the bananas on their own provided enough sweetness to make this bread exactly the same way again.

*This was definitely not a binge-worthy bread. I thought the coconut, in addition to the bananas, would make the bread sweet, but not so much. It was not bad, mind you, but I would probably leave out the coconut and add some sugar in one form or another next time.
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Member Comments About This Blog Post
    An excellent use for old bananas!
    When they get to that 'inedible' place at my house, I freeze them (it makes the peels completely black, but the actual fruit remains in its overripe state for about a month without too much trouble) and get them out when I'm ready to make banana bread or another banana-flavored treat.
    As an idea... the other day, we did Banana Nut Waffles which were delicious! We didn't, but I think you could easily adapt them to be gluten-free by using a non-wheat flour.
    1818 days ago

    Just finished making these, sounds like a lot of ingred. but not hard to make at all. DELICIOUS. hubby said they are okay, have a diff taste. but then I have been gluten free since Feb he isn't so not used to the diff tastes. They are so good this recipes is a keeper! Enjoy.

    Gluten-Free Banana Bread Muffins Adapted from Gluten-Free Goddess
    serves 6 muffins
    If you’ve followed the Queen of Quinoa lately, then you know I have fallen in love with toasted quinoa flour. It’s amazing. Nutty, rich and tastes like peanut butter. Yes, peanut butter. And what goes better than bananas and peanut butter?
    1 large mashed ripe banana
    2 tablespoons melted coconut oil
    1/4 cup organic Vermont maple syrup
    1 teaspoon pure vanilla extract
    1 large organic free-range egg
    1/8 teaspoon apple cider vinegar
    1/2 cup toasted quinoa flour (see this post for directions)
    1/4 cup tapioca starch
    1/2 heaping teaspoon guar gum
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    Pinch of salt
    1/4 cup walnuts (any kind of nuts would work)
    Preheat the oven to 375 degrees F. Line a 6 muffin pan with silicone or paper liners and set aside.
    In a stand up mixer or large mixing bowl, beat all wet ingredients together until fully combined.
    In a separate small mixing bowl, whisk together the dry ingredients. Add the dry ingredients to the banana mixture and stir to combine or until you have a nice smooth batter.
    Spoon the batter into the muffin tins, filling each cup about 3/4 of the way full. Bake in the center of a warm oven for 14 – 16 minutes, or until a cake tester inserted into the center comes out clean.
    Let the muffins cool for 10 minutes on a wire rack.
    Enjoy these muffins served warm, topped with vegan butter or creamy almond butter, next to your favorite mug of morning tea or coffee
    1819 days ago
    Looks delicious. emoticon
    1819 days ago
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