Gluten Free Banana Bread Recipe

March 12, 2008

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

My 2 year old daughter and I avoid wheat so I’m always on the lookout for wheat and gluten free recipes. We seem to do with with spelt, but I feel better when I limit grains, period. Oats are fine if they’re soaked overnight and rice doesn’t give me any problems. Here is a wheat/gluten free recipe for banana bread.

Enjoy!

banana.jpgGluten Free Banana Bread

Ingredients:

1 stick organic butter, softened to room temperature
3 to 4 large, ripe bananas mashed
2 cups rice flour
1 cup Sucanat or Rapadura
1 cup chopped nuts, optional
2 large organic or free range eggs
2 teaspoons aluminum free baking powder
1 1/4 teaspoon gluten-free vanilla extract

Directions:

Preheat oven to 325. Grease and rice flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs and bananas. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture. Add nuts, if desired. Blend batter until well mixed and then turn into loaf pan. Bake for 70-80 minutes or until edges are browned.

 

Posted by carrie | Filed Under Food, Homemaking, Misc 

More Posts By Carrie:

Comments

2 Responses to “Gluten Free Banana Bread Recipe”

  1. Rebecca on March 12th, 2008 5:37 pm

    Thanks for posting this recipe. I am going to give it to my sister, who does not eat wheat. I once tried making zucchini bread with oat flour and it did not turn out at all–it remained a wet blob after two hours in the oven. As for oats–did you know that Bob’s Red Mill carries gluten-free oats? This is a Portland product but available elsewhere as well. They don’t process the oats with wheat products, which may be why your daughter can’t often tolerate them. Oats are naturally gluten-free, as far as I know.

  2. carrie on March 12th, 2008 8:16 pm

    Thanks for that info Rebecca. I had heard that about oats – that they’re naturally gluten free, which surprised me because I always thought they were not. I haven’t actually tried pure rye bread though, I don’t know how I would react to it. I don’t think it’s gluten per se that bothers me (or my daughter), since we don’t have a return of symptoms if we eat a little spelt bread occasionally.

Got something to say?