Breakfast & Brunch
Gluten-Free Dairy-Free Banana Bread
Description
Try this delicious variation of a fabulous banana bread that is both gluten free and non-dairy! Your guests won't even taste the difference.
Ingredients:
- 2/3 cup sugar
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1 1/2 cups mashed ripe bananas (3 medium)
- 1/3 cup original almond milk
- 2 cups gluten free all-purpose rice flour blend
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
Directions:
- Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
- In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
- Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
