The Best Gluten Free Banana Bread #Diet #EasyRecipe

The Best Gluten Free Banana Bread #Diet #EasyRecipe

My most loved gluten free banana bread formula – this simple formula will be one you make over and over. It's the ideal formula for over-ready bananas.

I've additionally made this formula many, commonly with normal flour and ordinary drain. I frequently make this for my better half's grandparents and my adjacent neighbor that route since they don't need to eat gluten free or dairy free. It's extremely incredible that way as well so on the off chance that you don't need to eat gluten free, you don't need to pass on this formula!

What's more, only for the record, I figure I may intuitively purchase an excessive number of bananas all the time to make sure I have a reason to make this best ever banana bread constantly the time. Appreciate!

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The Best Gluten Free Banana Bread #Diet #EasyRecipe

Ingredients

  • 2 Cups all-purpose gluten free flour
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 Cup granulated sugar
  • 1/2 Cup light brown sugar
  • 1/2 Cup walnuts, chopped
  • 1/3 Cup avocado oil (or canola oil)
  • 2 large eggs, room temperature
  • 2/3 Cup unsweetened coconut milk (or regular milk)
  • 1 Cup mashed banana
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, and brown sugar. Break up any clumps of brown sugar if necessary. Stir in the chopped walnuts.
  3. In a separate bowl, whisk together the oil, eggs, milk, mashed banana, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine.
  4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 50-60 minutes or until a toothpick or cake tester comes out clean. Cooking time will vary depending on your oven - mine is usually done around 55 minutes.
  5. Cool the bread in the pan on a cooling rack for 15 minutes then remove from the pan and cool completely on the cooling rack. To store, wrap tightly in plastic wrap and store in a zip-lock bag. It will stay fresh up to 3 days. This bread also freezes well.
For more detail : bit.ly/2Wiia2t

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