Gluten Free Banana Bread

Gluten Free, Dairy Free & Refine Sugar Free

Banana Bread

Preheat Oven 325*

2 loaf pans sprayed and dusted with gluten free flour, I use coconut flour for this.

DRY INGREDIENTS

1 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

1 cup Ground Oat Bran

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon Salt

3 teaspoons LD’s Recipes Fall Spice

Place all dry ingredients into a bowl and whisk together and set aside.

WET INGREDIENTS

3 well ripped Bananas, mashed

½ cup Almond Milk or whatever milk you use.

½ cup Agave Nectar or (Applesauce can be used if you do, reduce the oat bran to ½ cup.)

6 Eggs, yokes separated from whites, save whites

1 teaspoon Vanilla

2 tablespoon Melted Coconut Oil or Butter or Vegetable Oil

Using a mixer, mix all wet ingredients, except egg whites, together until smooth. Slowly add dry ingredients until all ingredients are wet with no lumps. Set aside for 10 minutes.

With well cleaned beaters, beat egg whites until they are stiff. Gently fold in the egg whites, small amount at a time into the banana bread mixture.

Separate mixture into the two loaf pans. Bake at 325* for 40 minutes.

I store mine in the refrigerator. After the loaves cool, slice them and place them into a sealed container.  

** You can always add ½ cup chopped pecans

      Brown Sugar can be used instead of Agave Nectar, blend it first with the bananas so there would be no lumps of sugar.