Sunday, December 5, 2010

Gluten Free Tropical Banana Bread

Sometimes we have forgotten bananas left in the fridge that eventually turn black. Yesterday, I got this 3 pieces of blackened overripe bananas oozing with strong aroma of sweetness which I find it so wasteful if I'll just put it in our trash bin. So I decided to make use of it by making a gluten free banana bread. I know people in the household loves banana bread for breakfast if not they can have it as dessert for dinner with ice cream or vanilla yogurt on the side with strawberry sauce.. hmmmmm yummy yummy.


  • 2 pieces bananas, slightly over-ripe
  • 1 pieces large eggs
  • 3/4 cup dark brown sugar
  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup potato starch
  • 1/2 cup cornstarch
  • 1/4 cup coconut flour
  • 5 teaspoons baking powder
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground coriander
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350°.
  2. Spray 9x4 loaf pan with non-stick cooking spray.
  3. In large bowl,using an electric mixer, combine mashed bananas, egg, brown sugar, oil, milk and vanilla. Mix well until consistency is smooth and even.
  4. In a separate clean bowl, sift together potato starch, cornstarch, coconut flour, baking powder, xanthan gum, baking soda, coriander and salt. Mix well using wire whisk.
  5. Combine the wet mixture and the dry mixture without over mixing.
  6. Pour batter into prepared loaf pan, smoothing as much as possible, to ensure a uniform top.
  7. Bake for 40 minutes, or until toothpick inserted in center comes out clean.
  8. Cool on wire rack for 5-10 minutes before removing from pan.
  9. Slice and enjoy eating.
  10. Wrap any leftovers tightly in plastic wrap to prevent drying out.

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