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Do you have any over-ripe bananas around? This lower-fat version of Banana Bread retains its moist quality due to the buttermilk in the batter.
Preheat oven to 350 degrees (F).
Oil a 9 x 5 inch loaf pan and line with parchment paper.
In a large bowl, whisk together all dry ingredients, then set aside.
In bowl of electric mixer, beat together eggs, sugar and oil until creamy.
Add bananas and vanilla to egg mixture and mix until combined.
Add dry ingredients and mix until well incorporated.
Add buttermilk and mix until just blended.
Stir in nuts and then spread into prepared pan.
Bake at 350 degrees for 50-60 minutes, until a toothpick inserted in center of loaf comes out clean.
Remove from pan to wire rack and cool before slicing.
*Note: I used Brown Rice Flour mix (2 parts Brown Rice Flour, 2/3 part Potato Starch and 1/3 part Tapioca Starch) but any Gluten Free All Purpose Flour Mix should do. If you wish to make this with regular All Puropose Flour for a non-gluten-free version, just omit the Xanthan Gum.
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Senkyoushi on 12.11.2010
I did try this with pumpkin in place of the banana and it was quite tasty. I added 1/2 tsp. cloves for extra flavor.
Senkyoushi on 12.6.2010
I tried this today and it is delicious! Thanks for posting it. I’m wondering if you can substitute pumpkin for the banana. May give it a try.