Gluten Free Teff Banana Bread Vegan Soy Free Recipes

TEFF BANANA BREAD

Steps:

• PREHEAT the oven 350° F. Lightly grease a 9" by 4" loaf pan with nonstick cooking spray.
• IN the bowl of a standing mixer with a paddle attachment or with an electric mixer, puree the bananas on medium speed. Add the oil and blend on low speed for 30 seconds. Add the eggs and vanilla extract and blend on medium for 1 minute.
• STIR together the remaining ingredients in a large bowl. Add the wet ingredients to the dry ingredients, working the batter with a large whisk to combine and make a slightly elastic batter, 3 minutes.
• POUR the batter into the prepared pan and bake until the cake pulls away from the sides of the pan and a tester inserted into the center comes out clean, about 55 minutes.
• LET the bread cool in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling before slicing. Serve warm or at room temperature.

GLUTEN FREE BANANA BREAD

Steps:

• In large bowl, combine the flour and the baking soda, salt and sugar. Mix it well with a wire whisk. Add the bananas, the 1/2 Cup yogurt if you are using it, the milk, and the vanilla. Using an electric hand mixer, mix it well. If adding nuts or chocolate chips, fold in well with a spatula.
• Spray a loaf pan with baking spray. Add the batter to the pan. Cook in a 375 degree oven for about 35-45 minutes and it is golden brown.
• Cool for about 15 minutes and enjoy warm. This tastes great for breakfast, either warmed or cooled!

GLUTEN FREE VEGAN BANANA BREAD

Steps:

• Combine rice flour, millet flour, sugar, flax seed, cinnamon, baking powder, guar gum, and salt in a large mixing bowl.
• Stir in bananas and water or milk. Stir well with a spoon, or beat with a mixer for a minute or so.
• Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set.
• Allow to cool in pan.
• Cut into squares (like cornbread) if made in the square pan, or slice into slices, when cool.

GLUTEN-FREE BANANA BREAD

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, mash bananas well.
• Add egg, light brown sugar, oil, milk and vanilla flavoring.
• Mix well.
• Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.
• Batter will be thin.
• Pour into greased 9 x 4 loaf pan.
• Bake approximately 40 minutes, until toothpick inserted in middle tests clean.
• Allow to cool briefly before removing from pan.
• Refrigerate or freeze extra servings.
• Keep covered to prevent drying out.
• (When I freeze this, I do it in individual slices. Wrap each slice in saran wrap after the bread has cooled completely. Then place in a freezer bag. I use a straw to get all the air out of the baggie. Label and freeze.).