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Gluten-Free Banana Bread

Gluten-Free Banana Bread
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary

This Gluten-Free Banana Bread can make a nice Valentine treat and it’s gluten-free! Instead of one large loaf, you could make this in four mini loaf pans for smaller breads that could be wrapped up and given as Valentine gifts.

  • Prep time
    15 min
  • Cook time
    35 min
  • Servings
    16 Servings
  • Serving size
    1 slice
Breakfast Desserts Gluten-Free Holidays & Entertaining Quick & Easy Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 140

  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 240mg
  • Total Carbohydrate 25g
    • Dietary Fiber 3g
    • Total Sugars 9g
  • Protein 4g
  • Potassium 280mg
  • Phosphorus 70mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat

Breakfast Desserts Gluten-Free Holidays & Entertaining Quick & Easy Comfort Food Kid Friendly
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • very ripe bananas (mashed)
    4 med
  • olive oil
    2 tbsp
  • low-fat buttermilk (low-fat)
    1 cup
  • egg whites
    2
  • vanilla extract
    1 tsp
  • sugar substitute
    1/4 cup
  • all-purpose Gluten-Free Baking Mix
    2 cup
  • ground flax seed
    3 tbsp

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Directions

Directions

  1. Preheat oven to 350 degrees. Spray a 8x4-inch loaf pan with cooking spray.

  2. In a large bowl, combine bananas, oil, buttermilk, egg whites, vanilla and Splenda Sugar Blend; mix well.

  3. Add gluten-free baking mix and flaxseed and mix until blended. Pour batter into loaf pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Reviews

Reviews

Write a Review
  • Recommended

    It is in the oven now. I followed the recipe and 1 loaf pan was not enough. There was no baking powder listed in recipe. I followed recipe and It would not pour into baking pans. I double checked the ingredients. All looked ok. Something about batter seemed off.

  • Recommended

    Remember folks they are recommending this banana bread as a breakfast option not a snack. So the 25g isn't so bad considering this is a breakfast option. As far as the taste...I haven't tried it and I will not. I need more than a 1/6 of a slice of banana bread for breakfast. As a snack.....IMO it's just to many carbs...Just saying. If you're looking for a great movie time or game time snack.....homemade Pico de Gallo has big time favor and a big fat 0 (zero) carbs. The Tostitos bite size chips are 18 grams for 24 chips. You get a big bang for the money or better yet our love/hate relationship...... a big bang for the carbs. Remember folks the rule of law is 45g or less per serving for a full meal and 15g or less per serving for a snack.

  • Not recommended

    I don't want to give this a thumbs down, but it did not turn out good. It would not bake in the center. I finally had to toss it in the trash because it was a hot goopy mess. I may attempt it again with a different gluten-free baking mix.

  • Recommended

    Can someone explain what is exactly "baking mix (gluten-free, 1 serving contains 25 grams carb, 4 grams dietary fiber)" I am new to this!

  • Recommended

    I love it. It's a good banana bread recipe. I added some chia seeds to mine as well. 2 TBS. I'll definitely make again.

  • Not recommended

    Not great flavor. 1/16th of the loaf is serving size and a whopping 25 carbs. Drizzled a 1/2 teaspoon of sugar free maple syrup on to give some flavor.