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home > recipes > breads > gluten-free banana bread
from US 2/3 cup light or dark bean flour 2/3 cup cornstarch 1/2 cup tapioca flour 1/2 teaspoon xanthum gum 3/4 tsp baking soda 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/3 cup soft butter 2/3 cup brown sugar 2/3 cup egg substitute 1 teaspoon vanilla 1 cup mashed ripe banana Preheat oven to 350 degrees. Lightly spray or grease a 9 x 5 bread pan. In a bowl combine the bean flour, cornstarch, tapioca flour, xanthum gum, baking soda, cream of tartar, salt and cinnamon. Mix together with a wire whisk. In another bowl combine the soft butter and the brown sugar, slowly add the egg substitute and beat till fluffy. Add in the vanilla and mashed banana. Mix well. Add in the flour mixture till smooth. Pour into the prepared bread pan and bake for 50 - 55 minutes. Allow to cool in the pan for 10 minutes before removing and cool on a wire rack.

Gluten-free Banana Bread


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(posted January 10, 2010)

from US

2/3 cup
light or dark bean flour
2/3 cup
cornstarch
1/2 cup tapioca
flour
1/2 teaspoon xanthum gum
3/4 tsp
baking soda
1 1/4 teaspoons
cream of tartar
1/2 teaspoon
salt
1 1/2 teaspoons
cinnamon
1/3 cup
soft butter
2/3 cup
brown sugar
2/3 cup
egg substitute
1 teaspoon
vanilla
1 cup mashed
ripe banana

Preheat oven to 350 degrees. Lightly spray or
grease a 9 x 5 bread pan. In a bowl combine the bean flour, cornstarch, tapioca flour, xanthum gum,
baking soda,
cream of tartar, salt and cinnamon. Mix together with a wire whisk. In another bowl combine the soft butter and the brown sugar, slowly add the egg substitute and beat till fluffy. Add in the vanilla and mashed banana. Mix well. Add in the flour mixture till smooth. Pour into the prepared bread pan and bake for 50 - 55 minutes. Allow to cool in the pan for 10 minutes before removing and cool on a wire rack.



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