This banana bread recipe uses gluten-free flour

CHICAGO TRIBUNEMarch 22, 2014 

Here's a great recipe for gluten-free banana bread, using xanthan gum, which adds volume and moisture to gluten-free baked goods.

It also calls for gluten-free flour with the xanthan gum included. If you can't find that flour, add 1 teaspoon xanthan gum to each cup of gluten-free flour.


Prep: 20 minutes; bake: 30-35 minutes; makes: 9 bars

1/4 cup unsalted butter

2/3 cup packed brown sugar

2 eggs

1 1/3 cups smoothly mashed very ripe banana, about 3 bananas

1 teaspoon vanilla

1 1/3 cups gluten-free flour with xanthan gum or 1 1/3 cups gluten-free flour mixed with 1 1/2 teaspoons xanthan gum

2 teaspoons dried egg whites

1 teaspoon each: cinnamon, baking powder, baking soda

3/4 teaspoon salt

1/4 teaspoon ground allspice

Heat oven to 350 degrees. Spray a 9-by-9-inch baking pan with nonstick cooking spray.

Line bottom with parchment paper; spray parchment with cooking spray. Beat butter and sugar together in a medium bowl until fluffy.

Add eggs one at a time, beating well after each addition. Add bananas and vanilla; beat well.

In another medium bowl, whisk flour with dried egg whites, cinnamon, baking powder, baking soda, salt and allspice. Add dry ingredients in batches to banana mixture, beating well after each addition. Batter will be very thick; beat only enough to mix well.

Scrape batter into prepared pan. Smooth level with a spatula. Bake until a wooden pick inserted in the center comes out clean, 30-35 minutes. Remove from oven; cool on a rack. When cool, cut into 3-inch squares.

Nutrition per serving: 217 calories, 7 g fat, 4 g saturated fat, 55 mg cholesterol, 38 g carbohydrates, 4 g protein, 422 mg sodium, 3 g fiber

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