Gluten Free Banana Bread

26 May

 I have to admit something… I hate bananas. Don’t kill me! However, when faced with a bunch that’s threatening to go bad, you have to do something! That’s how this recipe for Gluten Free banana bread was derived. Due to my gluten and dairy sensitivity this contains neither, however, you could easily omit the xanthum gum and use regular flour. Banana bread takes, on average, an hour to make. This took about 1 hour and ten minutes. At the end of the baking time you could smell a very yummy waft coming from the oven. Looking for a word to describe it I would say it smells fluffy!

Gluten-free banana bread

Recipe by Lightlygildedlily

1 1/2 cup sorghum flour

1/2 t xanthum gum

1 t Baking soda

1 t salt

1 t cinnimon

3 egg whites whipped until stiff

1 egg yolk

1/4 cup non dairy-butter

1 t vanilla

1 c brown sugar

1 c mashed banana

1/2 c goat yogurt

In the mixing bowl of a stand mixer whip egg whites until they form stiff peaks, set aside. Whip butter alone for about three minutes before adding 1 c. brown sugar. Allow butter and sugar to become fluffy beating on high. Add egg yolk, and vanilla.

In a separate bowl combine all dry ingredients, sifting before adding. Mash about 2 1/2 bananas in a small bowl and set aside. Once butter and sugar are creamed add dry ingredients on low, mixing until just combined. Add mashed banana, vanilla, and goat yogurt to bowl. Mix slightly and slowly. Stir in nuts by hand ( I used cashews).  Bake in a greased pan for 1 hour 10 minutes in a 350 degree oven. Allow to cool. Then slice and enjoy!

* note: sugar substitute can be used in this recipe. Adding agave when you add the egg could also work. Please feel free to adapt as needed. Also, adding chocolate chips, raisins, walnuts, and using sour cream instead of the goats milk yogurt could also work.


6 Responses to “Gluten Free Banana Bread”

  1. Anna May 28, 2011 at 8:13 am #

    You and me both! I’ve always LOATHED bananas, but I think I’m softening towards them – it started with banana soft-serve, and then bananas in baking, and then frozen bananas on top of cereal… I still wouldn’t eat them straight, but I’m starting to appreciate them more! And this looks lush, I could definitely get on board.

    • lightlygildedlily May 28, 2011 at 3:54 pm #

      I can do bananas in smoothies, but i stick to berries for my cereal! haha, thannks for the comment 🙂

  2. Jess@HealthyExposures May 28, 2011 at 10:28 pm #

    “It smelled fluffy,” – I love it! I’m not sure what fluffy smells like, but I think I like it 😉
    I’ve gotta say, though…I couldn’t imagine myself not having at least two bananas a day…and you loathe them?! Ah, well – more for me?
    Anyways – lovely looking recipe. I have some sorghum flour that I still need to experiment with. I can’t wait to try it!

    • lightlygildedlily May 29, 2011 at 7:00 pm #

      I will gladly give you all my bananas! 🙂 haha. It’s my go to flour! It’s semi sweet, so I usually omit sugar in recipes when i use it!

  3. movesnmunchies June 16, 2011 at 5:31 pm #

    oh my gosh those nanners are actually PERFECT!

    • lightlygildedlily June 16, 2011 at 6:30 pm #

      Really? haha. I find them WAY to sweet when they’re that ripe!

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