Gluten-Free Banana Bread Recipe | Yummly
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Gluten-Free Banana Bread

DRAXE.COM(10)
Trish: "It was good, nice rising; but a bit too moist, so…" Read More
9Ingredients
55Minutes
330Calories
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Ingredients

US|METRIC
7 SERVINGS
  • 4 eggs
  • 3 bananas (medium overly ripe, mashed)
  • 1/4 cup honey
  • 1/4 cup coconut milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 2 1/4 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
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    NutritionView More

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    330Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories330Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol120mg40%
    Sodium570mg24%
    Potassium250mg7%
    Protein11g22%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber5g20%
    Sugars18g36%
    Vitamin A4%
    Vitamin C8%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Severance-Burris a year ago
    Added walnuts, only put 3 eggs, and didn’t add apple cider but it was still very wet. Something is off and bit seems like they just replaced what they would have done with regular flour, which you can’t do because almond flower is much softer. Seasoning is good though
    Ruth Say 3 years ago
    Taste good but too wet, I think use 2 bananas instead of 3.
    Trish 3 years ago
    It was good, nice rising; but a bit too moist, so I am wondering if I used a bit more flour and 3 bananas instead would that make it more bread like? I chopped a few walnuts as I like the crunch.
    Flavia Helms 4 years ago
    Had to cook it for 55 minutes but it turned out great. Will definitely make it again.
    Lucille Pettaway 4 years ago
    Loved it, a nice healthy snack
    Barb Bernal 4 years ago
    I ended up burning the outside because I accidentally put the oven on the wrong settings, however the inside was more than perfect, really soft and moist. I also didn't add the vinegar because I didn't have any and it still came out with great flavour and soft
    Amanda Setters 4 years ago
    Awesome! I replaced the almond flour with 1 c coconut flour and 1 1/4 c rice flour
    Lorraine R. 5 years ago
    Moist, sweet and delicious.
    Sarah Bradshaw 5 years ago
    Terrible. Maybe it's just because I'm at elevation that it exploded over the edges and was burning on the bottom of my oven, but I don't think so. I think the proportions are off -- too many bananas and eggs to make it burnt at the edges and raw in the middle. Total waste.
    rebecca i. 6 years ago
    Perfect banana bread; moist, flavorful and even better it is healthy. We did have to cook it longer than the directions called for.

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