The BEST Banana Bread!
I know, I know. Everyone says that their banana bread is the best in the world, but I have say that this was truly the BEST I've EVER tasted! AND it is COMPLETELY gluten free and almost vegan.
Here is the recipe as it appears on the box (my variations are in bold. Don't worry, the only ingredients in the mix was rice flour, potato starch, tapioca starch, guar gum, and salt):
Banana Bread
2/3 cups sugar - I used Xylitol
1/3 cup butter, softened - since butter is the ONLY dairy that doesn't make my stomach feel like it's being ripped open (too graphic?), I kept it in - if you wanted this recipe to be 100% vegan, then coconut oil would work just fine.
2 eggs - I used pumpkin puree
1 1/2 cups mashed very ripe banana (about 3 medium)
1/4 buttermilk - I can't seem to remember if I used rice milk or coconut water, it was one of the two
1 teaspoon gluten free vanilla - I didn't have mine on hand so I just omitted this
2 cups Betty Crocker Gluten Free rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired - I really can't eat nuts, so I just left them out completely
1. Heat oven to 350 F.
Grease bottom only of 9 by 5 or 8 by 4 inch pan. I used the 8 by 4 pan.
2. In large bowl, beat sugar and butter with mixer on medium speed until light. Add eggs; beat well. Stir in banana's, buttermilk, and vanilla; blend well. Stir in flour, baking soda and salt just until moistened. Stir in walnuts. Pour into pan.
3. Bake for 50 to 60 minutes or until toothpick comes out clean. Cool for 5 minutes on cooling rack.
My sisters said that this was even better than the non gluten free kind! Now that's a complement! :D
Hope you enjoy it as much as I do!
Here is the recipe as it appears on the box (my variations are in bold. Don't worry, the only ingredients in the mix was rice flour, potato starch, tapioca starch, guar gum, and salt):
Banana Bread
2/3 cups sugar - I used Xylitol
1/3 cup butter, softened - since butter is the ONLY dairy that doesn't make my stomach feel like it's being ripped open (too graphic?), I kept it in - if you wanted this recipe to be 100% vegan, then coconut oil would work just fine.
2 eggs - I used pumpkin puree
1 1/2 cups mashed very ripe banana (about 3 medium)
1/4 buttermilk - I can't seem to remember if I used rice milk or coconut water, it was one of the two
1 teaspoon gluten free vanilla - I didn't have mine on hand so I just omitted this
2 cups Betty Crocker Gluten Free rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired - I really can't eat nuts, so I just left them out completely
1. Heat oven to 350 F.
Grease bottom only of 9 by 5 or 8 by 4 inch pan. I used the 8 by 4 pan.
2. In large bowl, beat sugar and butter with mixer on medium speed until light. Add eggs; beat well. Stir in banana's, buttermilk, and vanilla; blend well. Stir in flour, baking soda and salt just until moistened. Stir in walnuts. Pour into pan.
3. Bake for 50 to 60 minutes or until toothpick comes out clean. Cool for 5 minutes on cooling rack.
My sisters said that this was even better than the non gluten free kind! Now that's a complement! :D
Hope you enjoy it as much as I do!
Oh YUM!!!!
ReplyDeleteIt is SO good! :) I've gotta get myself some more of this mix now! :)
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