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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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
11 mins
total:
2 hrs 26 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

172 calories; fat 5.9g; saturated fat 2.5g; mono fat 1.5g; poly fat 1.4g; protein 2.7g; carbohydrates 28g; fiber 1.5g; cholesterol 35mg; iron 0.5mg; sodium 209mg; calcium 49mg.
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