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.
