This gluten-free quick bread features a harmonious blend of bananas and walnuts wrapped in the sweetness of pure maple syrup. It makes an easy breakfast treat or an after-school snack.
4.6 ounces brown rice flour (about 1 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana (about 2 medium)
1/2 cup sugar
1/3 cup maple syrup
1/4 cup butter, melted
1/4 cup plain fat-free yogurt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup finely chopped walnuts
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.
Place banana and next 6 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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