Ever tried gluten-free bread?
Yeah, ew. That was my reaction too. The bread lacks that very thing that makes it bread – an elastic dough that makes each bite truly scrumptious. I recently tried a banana bread recipe constructed by Elizabeth Hasselbeck, an American television personality with a surprising talent in the kitchen. Check out this fabulous banana bread recipe that brings maximum taste and texture using minimum ingredients.
Elizabeth Hasselbeck's Gluten Free Banana Bread
- Prep Time:5-10 minutes
- Cook Time:30-60 minutes
- Total Time:35-70 minutes
- 5 tablespoon unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 4 small ripe bananas
- 1 cup brown rice flour
- 3/4 cup millet flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/2 cup chopped walnuts (optional)
Assemble all ingredients needed.
Preheat the oven to 350°F. Line a 2-pound loaf pan with aluminum foil and then coat the foil with cooking spray.
Place the butter and sugar in a large bowl. With an electric mixer on high speed, beat until the mixture is light yellow and fluffy. Add the eggs, one at a time, mixing on medium speed until combined.
Add the mashed banana and 1/3 cup of water, and mix on low speed for 1 minute.
Sprinkle the brown rice flour, millet flour, baking soda, salt, xanthan gum, and baking powder over the bananas.
Spoon the batter into the prepared loaf pan.
Bake until the center of the bread springs back to the touch, 50 to 55 minutes.
Transfer the loaf pan to a wire rack and let it cool for 5 minutes. Then lift the bread out of the pan and and let it cool completely on the wire rack before slicing.