Gluten free Blueberry Banana Bread

Started by naleta, September 04, 2014, 05:06:39 AM

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naleta

I got this recipe from www.wholefoodsimply.com and my husband liked how it turned out.

Blueberry and Banana Bread [gluten free]


4 ripe bananas, peeled and halved
juice 1/2 lemon [1 1/2 Tablespoons]
3/4 cup coconut flour, sifted
4 eggs
1 teaspoon concentrated natural vanilla extract
pinch of salt
3 tablespoons melted butter or coconut oil (approximately 50 grams)
2 cups blueberries (frozen is fine)

Preheat your oven to 175°C or 350°F

Grease and line your loaf tin with baking paper. I have mine over-hanging the sides for easy removal. My tin measures 19.5cm x 9.5cm.

Place the bananas into a medium sized bowl and mash them well. Stir in the lemon juice. Sift in the flour, mix to combine. Add the eggs, mix to combine. Add the vanilla, salt and melted butter or oil, mix to combine. Gently and evenly stir through the blueberries. Pour / spoon the mixture into your prepared loaf tin and smooth over the top with the back of your spoon.

Bake in the oven for 1 hour and 15 minutes. If you find it is getting too brown on top you can cover the cake with foil, however I haven't had to do this. Leave to cool in the tin for 5 minutes before gently moving to a cooling rack. Allow to cool for a further 20-30 minutes prior to cutting. Serve. Eat. Enjoy.

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The above recipe is as it was posted on the blog at Whole Foods Simply. I spooned the batter into muffin tins line with cupcake cups and baked them for about 40-45 minutes. My husband liked them and has said that he'd eat them again.  :wink:

Solars Toy

Quote from: naleta on September 04, 2014, 05:06:39 AM
I got this recipe from www.wholefoodsimply.com and my husband liked how it turned out.

Blueberry and Banana Bread [gluten free]


4 ripe bananas, peeled and halved
juice 1/2 lemon [1 1/2 Tablespoons]
3/4 cup coconut flour, sifted
4 eggs
1 teaspoon concentrated natural vanilla extract
pinch of salt
3 tablespoons melted butter or coconut oil (approximately 50 grams)
2 cups blueberries (frozen is fine)

Preheat your oven to 175°C or 350°F

Grease and line your loaf tin with baking paper. I have mine over-hanging the sides for easy removal. My tin measures 19.5cm x 9.5cm.

Place the bananas into a medium sized bowl and mash them well. Stir in the lemon juice. Sift in the flour, mix to combine. Add the eggs, mix to combine. Add the vanilla, salt and melted butter or oil, mix to combine. Gently and evenly stir through the blueberries. Pour / spoon the mixture into your prepared loaf tin and smooth over the top with the back of your spoon.

Bake in the oven for 1 hour and 15 minutes. If you find it is getting too brown on top you can cover the cake with foil, however I haven't had to do this. Leave to cool in the tin for 5 minutes before gently moving to a cooling rack. Allow to cool for a further 20-30 minutes prior to cutting. Serve. Eat. Enjoy.

---------

The above recipe is as it was posted on the blog at Whole Foods Simply. I spooned the batter into muffin tins line with cupcake cups and baked them for about 40-45 minutes. My husband liked them and has said that he'd eat them again.  :wink:

OMG these sounds delicious.  I will put them on my must try list.  Not doing much baking yet but Fall is coming and there is something about baking in the Fall...  Thanks for sharing Naleta.  I will definitely share this one with my daughter too.  Toy   :thumbsup:
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Cryptic Bert

I love banana bread and I have celiac disease. This looks amazing!

Solar

Quote from: The Boo Man... on September 24, 2014, 11:18:17 PM
I love banana bread and I have celiac disease. This looks amazing!
So does Toys daughter.
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