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Gluten Free Banana Bread

Posted Sep 13 2011 6:38pm

This was my first real foray into an alternative flour blend.  I have used coconut flour with good success, but wanted something with a different texture.  So while out shopping this weekend, I picked up 2 things.  One was xantham gum and one was some Bob’s Red Mill GF flour.  I decided to make the banana bread on the package of the flour with some modifications.


  • 1.75 cups of gluten free flour (not bread mix, but plain GF flour)
  • 2 tsp of cinnamon
  • 1/4 tsp of salt
  • 2 tsp of baking powder
  • 1 tsp of xantham gum
  • 2/3 cup of packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla
  • 2 medium bananas, mashed (approximately 1.25 to 1.5 cups)
  • 2 oz of chopped pecans

Preheat oven to 350 F.  Line a loaf pan with a parchment paper sling (or use nonstick cooking spray).  Mash bananas and chop pecans and set aside.

In a mixing bowl, blend together the sugar, eggs, vanilla, and applesauce.  Beat well.

In a separate bowl, mix the flour, baking powder, xantham gum, salt, and cinnamon.

With the beater on slow, alternate adding the flour mixture with the mashed banana until incorporated.

Then stir in the nuts.

Pour the batter into the prepared loaf pan. Proceed to lick the spatula when finished.

Bake for about 55 minutes until a toothpick comes out clean.

It was hard to wait for this to cool.  I took my walk and then came back in and made up a slice for the game.  Banana bread and football.  Just like apple pie and baseball, right?

It was also good the next morning with a little neufchatel cream cheese!

Stats for the whole loaf: 2070 calories, 59 grams of fat, 426 grams of carbs, 33 grams of fiber, 41 grams of protein.

My loaf weighed 1 pound 12 ounces (or 28 ounces).  That means  dividing the loaf into ten 2.8 ounce slices would mean 207 calories, 6 grams of fat, 42.5 grams of carbs, 3.3 grams of fiber, 4 grams of protein for a slice.  Most people cut a loaf into 12 slices, but not me. I like a big piece of bread. (The slices in the photo above are about 1.5 ounces each).

The xantham gum is supposed to make the bread moist and bind it together, so I don’t know what would happen if you leave it out. I happened to find a smaller bag at my store that was not so expensive, so I bought it.  The Red Mill GF flour is a mix of bean flours and tapioca starch.  There is a lot to learn about how the different flours interact with each other, so I wanted to start out with a premixed blend.  I think I had a good start here and I shall be experimenting more.  I might have to try a yeast bread!

The original recipe called for 1/3 cup of oil, which I substituted with applesauce.  It also called for walnuts instead of pecans and 1/2 cup of raisins.  But raisins are always optional.   :mrgreen:

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