Gluten Free Banana Bread: The Perfect Recipe for Those with Dietary Restrictions
Banana bread is one of my all-time favorite snacks. I love the taste and texture, and it’s a great way to fuel up before a workout or busy day. But what I love even more than the regular banana bread is the gluten free banana bread.
There are a few reasons why I think everyone should try making gluten free banana bread. First of all, it’s a great way to enjoy a delicious snack without worrying about dietary restrictions. Whether you’re gluten free or not, this banana bread recipe is sure to satisfy your cravings.
Second, gluten free banana bread is a great source of nutrients. Unlike some gluten free baked goods, this recipe doesn’t rely on processed ingredients or artificial flavors. Instead, it features wholesome ingredients like bananas, olive oil, and flaxseed that provide important vitamins and minerals.
Finally, gluten free banana bread is easy to make. You don’t need any special equipment or ingredients, and the recipe is simple enough for even novice bakers. So if you’re looking for an easy and delicious way to enjoy your favorite snack, give this gluten free banana bread recipe a try!
If you’re looking for a delicious and nutritious way to enjoy your favorite snack, look no further than this gluten free banana bread recipe. Unlike some gluten free baked goods, this recipe doesn’t rely on processed ingredients or artificial flavors. Instead, it features wholesome ingredients like bananas, olive oil, and flaxseed that provide important vitamins and minerals.
This banana bread is also easy to make. You don’t need any special equipment or ingredients, and the recipe is simple enough for even novice bakers. So if you’re looking for an easy and delicious way to enjoy your favorite snack, give this gluten free banana bread recipe a try!
Banana Bread
Ingredients
- 1 nonstick cooking spray
- 4 medium very ripe bananas mashed
- 2 tbsp olive oil
- 1 cup low-fat buttermilk
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 cup Splenda Sugar Blend
- 2 cups gluten-free baking mix
- 3 tbsp ground flax seed
Instructions
- Start by preheating your oven to 350 degrees F. Then, line a loaf pan with parchment paper and set it aside.
- In a large bowl, combine the mashed bananas, buttermilk, olive oil, and sugar. Stir until the ingredients are well combined.
- In a separate bowl, combine the gluten free flour, baking soda, baking powder, and salt. Stir until the ingredients are well combined.
- Add the dry ingredients to the wet ingredients and stir until everything is well combined. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool for a few minutes before slicing and serving. Enjoy!
Substitutions for Banana Bread
If you don’t have buttermilk on hand, you can easily make a substitution.
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5 minutes before using it in the recipe.
If you’re looking for a vegan version of this recipe, you can use a soy-based milk or almond milk instead of buttermilk. And if you’re allergic to eggs, there are several egg substitutes that will work in this recipe. For example, you can use 1/4 cup of applesauce or 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
How to Store Banana Bread
The gluten free banana bread recipe yields one loaf of bread or up to 16 slices. The bread can be stored at room temperature for up to three days, or it can be stored in the refrigerator for up to five days.
Conclusion
Gluten free banana bread is a great way to enjoy a delicious snack without worrying about dietary restrictions. Whether you’re gluten free or not, this recipe is easy to make and tastes fantastic. I invite you to try it out for yourself and let me know what you think!
FAQ About Banana Bread
Q: How do I make a buttermilk substitution?
A: To make a buttermilk substitution, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5 minutes before using it in the recipe.
Q: Can I use a soy-based milk or almond milk instead of buttermilk?
Yes, you can use a soy-based milk or almond milk instead of buttermilk in this recipe.
Q: What are some egg substitutes that will work in this recipe?
If you’re allergic to eggs, there are several egg substitutes that will work in this recipe. For example, you can use 1/4 cup of applesauce or 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.