Makes a super banana bread that tastes great warm or cold and stays moist – even after a few days! You may want to make two of these so you can have enough for banana bread french toast in the morning. Amazing!My mom brought one of these over the other night. She’d made it using Cup 4 Cup gluten free flour and it was exceptionally good. Below you’ll find two versions of this recipe. Our old one – which is gluten and dairy free and is also great – and one using Cup 4 Cup flour which is shown in the photo above.
gluten free banana bread
What you’ll need:
½ cup Miracle Whip
WARNING: Geoff has never had a reaction to Miracle Whip, but we have heard from readers that Kraft does not guarantee that it is completely gluten free. Please see Kraft’s statement on gluten labeling here.
3 ripe bananas, mashed
TIP: To ripen bananas, leave in your freezer overnight.
1 teaspoon xanthan gum
¼ cup coconut flour
3/4 cup rice flour
¼ cup four flour blend or other all purpose gf flour
TIP: Or you can use a full cup of rice flour and omit the all purpose. It’s here really just to lighten the blend a bit.
TIP: Replace the xanthan gum, coconut flour, rice flour, and four flour blend with Cup 4 Cup all purpose gf flour. Note that Cup 4 Cup is not dairy free.
1 cup sugar
½ cup chopped nuts or chocolate chips (optional)
1 teaspoon gluten free baking soda
1 teaspoon salt
What you’ll do:
Heat oven to 350 degrees and lightly grease your loaf pan.
Combine miracle whip, egg and mashed banana in large bowl.
In smaller bowl, sift together flours, xanthan gum, sugar, baking soda and salt. Add to banana mixture and stir until blended. Add nuts and chocolate and stir lightly.
Pour into your loaf pan and bake 60-70 minutes or until a toothpick pierced into the middle of the loaf comes out clean.Let sit at least ten minutes before slicing.
TIP: Placing a pan of water in the oven will help keep your loaf moist.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada