Gluten Free Dairy Free Banana Bread Recipes
GLUTEN-FREE DAIRY-FREE BANANA BREAD
Try this delicious variation of a fabulous banana bread that is both gluten free and non-dairy! Your guests won't even taste the difference.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
- In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
- Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 15 g, TransFat 0 g
ONE BOWL GLUTEN FREE BANANA BREAD
Steps:
- Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
- Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
- Bake for 1 hour - 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
- Let cool completely before cutting or it will be too tender to hold form.
- Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
Nutrition Facts : ServingSize 1 slices, Calories 307 kcal, Carbohydrate 46.2 g, Protein 5 g, Fat 12.6 g, SaturatedFat 1.3 g, Sodium 379 mg, Fiber 4 g, Sugar 17.7 g
GLUTEN-FREE BANANA BREAD
This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
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