Gluten-free lighted banana nut bread

Delicious, low-fat, gluten-free banana nuts made in two ways! So moist and delicious, you can't tell it's light.

Delicious, low-fat, gluten-free banana nuts made in two ways! So moist and delicious, you can't see it's light. My family went bananas for this !!

My family went bananas for this !!

My aunt recently started following a gluten-free diet and my close friend has Celiac, so recently I have been dipping more with gluten-free baking. I had a large bunch of overripe bananas sitting on my counter and decided to experiment with taking my favorite low fat banana nut bread recipe and making it gluten free. Since the recipe makes two loaves of bread (yes, you can halve it if you wish), I thought why not use two different gluten-free flour to see which produces the best results. Since I didn't have a lot of experience baking gluten-free and seeing how much fat is usually used in gluten-free bakeries, I wasn't sure how this would turn out, but the results were excellent!

Delicious, low-fat, gluten-free banana nuts made in two ways! So moist and delicious, you can't see it's light. My family went bananas for this !!

This was easier than I thought it would be, I was fully prepared to test this a few times, but it worked on the first shot and they were both equally delicious. The bread in the above left photo was made with brown rice flour instead of wheat flour; the bread in the photo above right I swapped wheat flour for Bob's Red Mill Gluten Free Flour for all purposes.

Then I got my aunt, friends, daughter and husband to help me taste test them to see which was better and the results were mixed. My favorite was Bob's Red Mill, for me it tasted closest to my original recipe. But some of my friends liked brown rice one better because they liked that it had a cakier texture, something that is difficult to achieve with gluten-free baking. My 4-year-old daughter loved them both! So I'll let you decide which way you want to do it and if you want the original wheat version, here's the link. I gave you nutrition info for both with and without nuts!

How to Freeze Banana Bread

As this recipe makes two, you can freeze the other bread.

  1. Cool completely
  2. Wrap tightly with plastic wrap and store in freezer. You can also cut the bread and wrap individual slices.
  3. Can be frozen for 2 to 4 months.
  4. Thaw, wrapped at room temperature, before serving.

Delicious, low-fat, gluten-free banana nuts made in two ways! So moist and delicious, you can't see it's light. My family went bananas for this !!

More Healthy Banana Bread Recipes You May Like:

Gluten-free banana nut bread (with Bob's Red Mill GF all-purpose flour)

Delicious, low-fat, gluten-free banana nuts made in two ways! So moist and delicious, you can't see it's light. My family went bananas for this !!

  • 7 ripe medium-sized bananas, mashed
  • 1/2 cup unsweetened apple sauce
  • 2-1 / 2 cups Bob's Red Mill gluten-free flour for all purposes or brown rice
  • 1-1 / 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1 cup light brown sugar, unpacked
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 3 oz 3/4 cup chopped walnuts
  • baking spray
  • Preheat oven to 350 ° F. Spray two 8×5 inch nonstick bread pans with baking spray.

  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

  • In a large bowl, cream the butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down the sides of the bowl.

  • Add flour mixture and walnuts (if using), then mix at low speed until combined. Do not mix too much.

  • Pour the dough into bread pans and bake it in the middle rack for 45 to 50 minutes, or until a toothpick inserted in the middle comes out.

  • Allow the pan to cool for at least 20 minutes to bring it to room temperature before slicing.

Without nuts – Old points: 2 • Weight monitoring points +: 3Calories: 109 • Fat: 2 g • Carb: 24 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 gColesterol: 5 mg • Sodium: 106 mg Use Bob & # 39; s Red Mill Brown Rice FlourServings: 26 (2 loaves) • Serving size: 1 slice • Old points: 3 • Weight monitoring points +: 4Calories: 145 • Fat: 5 g • Carb: 28 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 gColesterol: 5 mg • Sodium: 108 mg Using Bob's Red Mill Brown Rice Flour without Nuts – Old Points: 2 • Weight Monitoring Points +: 3Calories: 124 • Fat: 2 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g Cholesterol: 5 mg • Sodium: 108 mg

Serving: 1slice, Calories: 130kcal, Carbohydrates: 24g, Protein: 3g, Fat: 5g, Cholesterol: 5mg, Sodium: 106mg, Fiber: 2g, Sugar: 12g

Blue Smart Points: 4

Green smart points: 5

Purple Smart Points: 5

Points +: 4

Keywords: gluten-free banana bread

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