Carol Fenster’s Gluten Free Banana Bread
Carol Fenster’s Gluten Free Banana Bread could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. For 69 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 28g of fat, and a total of 519 calories. This recipe serves 6. This recipe from Gluten Free Recipe Box has 58 fans. If you have cinnamon, baking soda, canolan oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 43%. Carol Fenster’s Gluten Free Pizza Crust and Sauce, Carol Fenster’s Lemon Bars and Gluten-Free 101(the book), and Carol Fenster’s Gluten-Free Oven Fried Chicken & Cookbook Giveaway {closed} are very similar to this recipe.
Servings: 6
Ingredients:
½ teaspoon baking powder
1/8 teaspoon baking soda
1 cup mashed ripe bananas
1/2 cup canola oil
1 1/2 teaspoons cinnamon
2 large eggs, at room temperature
½ teaspoon salt
1 1/2 cups Carol's Gluten Free Sorghum Flour Blend
1 cup sugar
1/2 cup chopped walnuts or your favorite nuts (or raisins, dried cranberries, or chocolate chips)
1 teaspoon xanthan gum
Equipment:
loaf pan
whisk
bowl
oven
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees. Generously grease four 6x4-inch nonstick (gray, not black) loaf pans.In a small bowl, whisk together the flour blend, sugar, cinnamon, xanthan gum, salt, baking powder, and baking soda until thoroughly blended.In a medium bowl, beat the eggs, oil, and bananas until very smooth. Beat in the flour mixture until smooth and then stir in the walnuts. Divide the batter evenly among the pans.Bake at 350 degrees until a toothpick inserted into the center of a loaf comes out clean, about 35 to 40 minutes. Cool the breads in the pans on a wire rack for 15 minutes and then remove the bread from the pans and cool completely on the wire rack. Wrap any leftover loaves tightly and freeze.
Step by step:
1. Preheat the oven to 350 degrees. Generously grease four 6x4-inch nonstick (gray, not black) loaf pans.In a small bowl, whisk together the flour blend, sugar, cinnamon, xanthan gum, salt, baking powder, and baking soda until thoroughly blended.In a medium bowl, beat the eggs, oil, and bananas until very smooth. Beat in the flour mixture until smooth and then stir in the walnuts. Divide the batter evenly among the pans.
2. Bake at 350 degrees until a toothpick inserted into the center of a loaf comes out clean, about 35 to 40 minutes. Cool the breads in the pans on a wire rack for 15 minutes and then remove the bread from the pans and cool completely on the wire rack. Wrap any leftover loaves tightly and freeze.
Nutrition Information:
covered percent of daily need
