Gluten-Free Banana Bread
This gluten-free banana loaf is moist without being gummy and easy to make in a bowl or with a stand mixer.
Servings 16 slices
Calories 188kcal
Ingredients
- 3 large ripe bananas (1½ cups, mashed)
- ½ cup butter at room temperature
- ½ cup raw sugar
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1½ cups Cathy's Gluten-Free All Purpose Flour Blend
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup walnut pieces
Instructions
- Oil a loaf pan or line it with parchment paper. Preheat the oven to 350℉ (177℃).
- Peel and mash the bananas.3 large ripe bananas
- Cream the butter by beating it, either in a stand mixer, with a handheld electric mixer, or by hand with a spoon.½ cup butter
- Cream the sugar with the creamed butter.½ cup raw sugar
- Beat in the eggs, vanilla, and mashed bananas.2 large eggs, ½ teaspoon pure vanilla extract
- Add the flour, either having whisked the baking soda and salt into it, or by adding it directly to the wet mixture and sprinkling them evenly over the top.1½ cups Cathy's Gluten-Free All Purpose Flour Blend, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- Beat or stir the batter until all of the ingredients are mixed together evenly.
- Stir in the walnut pieces until they are evenly distributed.½ cup walnut pieces
- Pour the batter into a prepared loaf pan and bake it for about 55 minutes, or until a toothpick poked into the center comes out clean.
- Cool on a wire rack before slicing.
Notes
The riper your bananas, the more sweetness they will add to your banana bread.
Nutrition
Calories: 188kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 212mg | Potassium: 171mg | Fiber: 2g | Sugar: 10g | Vitamin A: 228IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.5mg
