Gluten Free Sourdough & Baking Flour Banana Bread
Easy traditional banana bread made gluten free, multigrain and allergen-friendly!
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Servings: 12
Calories: 204kcal
Equipment
Ingredients
- ½ cup 8 Tbs. butter or non-dairy alternative
- 3/4 - 1 cup granulated sugar may use less, to taste
- 2 eggs + 1 egg white or favorite non-fruit egg substitute
- ½ cup buttermilk or ½ cup minus 1 Tbs. non-dairy milk plus 1 Tbs. lemon juice
- 1/2 cup mashed banana = approximately 1 banana
- 1 tsp. pure vanilla extract
- 1½ (210) cups (grams) gfJules® Gluten Free Multigrain Biscuit & Breakfast Baking Flour
- ¼ tsp salt
- ½ tsp baking soda
Instructions
- Preheat oven to 350°F or 325° F convection.
- Oil and lightly flour with gfJules Flour one 8.5 x 4.4 loaf pan and one mini loaf pan or two muffin cups; or use one larger 9 inch loaf pan.
- In a medium mixing bowl, cream butter and sugar, whipping until light and fluffy. Add eggs and blend until integrated.
- Bring liquids to room temperature. If making non-dairy buttermilk, add 1 tablespoon lemon juice to a liquid measuring cup, then add enough non-dairy milk to total 1/2 cup. Allow the mixture to stand while mashing and measuring the banana.
- Mash one large, ripe banana and measure to be sure it equals 1/2 cup, but no more. Add part of another banana if necessary.*
- In a separate bowl, whisk together gfJules GF Sourdough & Baking Flour, salt and baking soda.
- Add mashed banana and vanilla extract to the sugar mixture, then add buttermilk alternately with flour mixture and mix well, beating one minute after blended. Stir in nuts, if using.
- Pour batter into the loaf pans, filling 2/3 full; add remaining batter to mini loaf pan or muffin tins.
- Bake large loaf for 60-65 minutes, or until a toothpick inserted into the center comes out clean; bake mini loaf pans 30 minutes; bake muffins 20 minutes. The bread will be lightly browned and should spring back to the touch.
- Remove to cool on a wire rack for 10 minutes, then run a butter knife around the inside of the loaf pans and invert gently to remove the bread.
Notes
*gfJules’ Note: In quick bread recipes, it’s important not to add too much fruit, as it can make the bread too dense and heavy and can cause it to remain un-cooked in the middle.
Nutrition Facts
Gluten Free Sourdough & Baking Flour Banana Bread
Serving Size
1
Amount per Serving
Calories
204
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
49
mg
16
%
Sodium
190
mg
8
%
Potassium
114
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
298
IU
6
%
Vitamin C
1
mg
1
%
Calcium
25
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.