High-Protein Gluten-Free Banana Bread

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  • 1 cup quinoa flour
  • 1 cup white rice flour
  • 1/2 cup soy flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 mashed ripe bananas
  • 1/2 cup canola oil
  • 4 eggs, beaten
  • 1/2 cup milk or sour cream
  • 2 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1 cup chopped nuts and 1 cup chopped dried fruit, optional


Preheat oven to 350°F.
Grease and flour 5 mini loaf pans.
Whisk dry ingredients (flours though salt) together in a bowl.
In a separate large bowl, roughly mix remaining ingredients.
Add dry ingredients and stir to completely combine, but do not over mix.
Fold in nuts and fruit if using.
Pour into prepared pans.
Bake for 40-50 minutes or until a toothpick inserted comes out clean.
Immediately remove from pans and place loaves on a cooling rack.

This bread may also be baked in standard loaf or muffin pan; adjust cooking time accordingly.
Recipe from Central Market Poulsbo - Culinary Resource Center
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