Gluten-Free Dairy-Free Banana Bread Recipe

Gluten-Free Dairy-Free Banana Bread Recipe

Amazing, Best-Ever Banana Bread Recipe
A quick beautiful banana loaf cake  recipe.

Gluten-Free, Dairy-Free, Sweetener-Free,
go here to make egg-free Vegan  banana-bread.

Banana Bread for the bread machine or oven.
(* No machine? See the oven baked recipe below
this
one). 

Total Time Prep 15 minutes.
Total time 1 hour 15 minutes.
16 servings.

 Both freezing and toasting bread before eating,
results in lower postprandial blood glucose
measurements.
(Dr. Mercola mercola.com)

This is the fastest easiest most delicious banana
bread I’ve ever made or tasted. It’s also the healthiest
recipe I’ve ever seen for Gluten-free, Dairy-Free,
Sweetener and Refined Sugar-Free. Low fat
Banana Bread.

I made this deliciously with no added sweetener.
I used 3 very dark-skinned overripe bananas.
I added 1/4 cup of chopped dates and
walnuts.
I mixed my own gluten-free flour blend below and
used a Flax egg instead of xanthan gum.

 

Need ripe bananas fast?
Very ripe bananas are sweeter and softer, making them
perfect for baking. Ripen bananas by placing whole,
unpeeled (in the skin) 
bananas on a baking sheet in a
300°F oven for about 30 to 40 minutes, or until the
skins are darkened
and the fruit is soft.

A healthy low calorie treat…

 


Ingredients:
Add To Bread Machine in this order
(See Oven-Baked instructions below these)


3 tablespoons coconut oil melted, or avocado oil

2 eggs (see *vegan egg-free version below)
2 tsp pure vanilla extract
3 tablespoons any milk + 1/4 tsp. vinegar (let sit 5 mins.)

1½ cups over-ripe (2 to 3) bananas, peeled, halved lengthwise
Riper is sweeter and needs less or no sweetener.

1-1/2 cups oat flour  + 1 tsp xanthan gum
OR Flax egg

3/4 cup tapioca flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
Optional:

1/3 cup honey, maple syrup, or coconut sugar, (taste batter). 

Optional:
1 teaspoon ground cinnamon
teaspoon ground ginger
teaspoon allspice

Optional add-ins:
1/2 cup snipped dates,
dried berries, and/or raisins.

1/2 cup chopped walnuts.

 


Directions

Place ingredients in the pan of the bread machine
in the order listed.

Select the Dough setting, and press Start. Mix the
bread for 3
minutes (mix in optional nuts and dried
fruit after 3 mins) mix up to 5 minutes until the
bananas are mashed and all ingredients are
thoroughly
combined. If necessary, use a silicone
spatula to push the dough from the
sides of the
bread pan while mixing.

When 3 to 5 minutes have passed on the clock
display, press Stop. Do not continue this cycle.

 


Smooth out the top of the loaf with the spatula.
Remove the paddle. If you want to decorate the
top with nuts and dried fruit, do that at this time.

Select the Bake setting, and press Start. The Bake
cycle time may vary with machines, but should be
about 50 minutes.


To test the bread for doneness, insert a toothpick into
the center top.
Remove the toothpick. If the bread is
done, the toothpick will
come out clean. If there is
batter on the toothpick, reset the machine 
on Bake
and
continue to bake an additional 10 to 15 minutes.

 

 


Test again with the toothpick to ensure the bread is
completely baked.
Remove the pan from the machine,
but allow the bread to
remain in the pan for 10 minutes.
Remove the bread to cool completely on a wire rack.

Leftovers can be sliced (divided by parchment strips)
and frozen in airtight container for up to a month .

 

Both freezing and toasting bread before eating,
results in lower postprandial blood glucose
measurements.
(Dr. Mercola mercola.com)

           

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* Healthy Oven Baked Banana Bread   
Adapted from my machine Banana Bread

Total Time: 50 minutes
Yield: 12-16 slices 16 servings 

Oven Baked Banana Bread

Ingredients

1-1/2 cups oat flour
1 tsp xanthan gum OR Flax egg
3/4 cup tapioca flour
1 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon, optional

1 1/2 cups mashed, overripe banana (360g)

1/2 cup non-dairy yogurt,
(or 1/2 cup coconut cream mixed with 1/2 tbs.(2 tsp.) cider vinegar.
Non-Greek yogurts work as well; use only the thick portion,
draining any watery portion of the yogurt). 

2 tbs. (or taste for sweetness) pure maple syrup, honey,
date paste or coconut sugar.

1/3 cup oil 

2 tsp pure vanilla extract

1/2 cup chopped nuts and dried fruit, optional


Oven-Baked Instructions

Preheat oven to 350 F. Grease a 9×5 loaf pan, or line with
parchment. Set aside.

Combine dry ingredients in a mixing bowl.

Whisk liquid ingredients in a separate bowl. Pour wet into
dry, and stir to form a batter. Smooth into the prepared pan.

If desired, press chocolate chips or nuts into the top.

Bake on the center rack 30 minutes, then do not open the
oven door but turn off the heat and let sit in the closed oven
10 additional minutes. Let cool completely.

Cover and refrigerate overnight. Taste and texture are much
better the second day (and even better the third day as it gets
sweeter).
Leftovers can be sliced and frozen (divided by parchment strips)
for up to a month. machine

 

 Freezing and Toasting

  • Compared to fresh bread — whether homemade or commercial —
  • both freezing and toasting results in lower postprandial blood
    glucose measurements

    (Dr. Mercola mercola.com)
    +++++++++++++++++++++++++++++++++++++