Banana Bread With Gluten Free All Purpose Flour
Banana bread is a classic dessert that has been enjoyed by many generations. It's perfect for any occasion, whether you're looking for a quick snack or a dessert to impress your guests. However, for those who are gluten intolerant or have celiac disease, finding a good gluten-free recipe can be a challenge. But fear not! With gluten-free all-purpose flour, you can still enjoy this delicious treat without compromising your health. In this article, we'll give you a step-by-step guide on how to make banana bread with gluten-free all-purpose flour that is sure to satisfy your sweet tooth.
What is Gluten-Free All-Purpose Flour?
Gluten-free all-purpose flour is a blend of different types of flours that do not contain any gluten. Gluten is a protein found in wheat, barley, and rye, which can be harmful to people with celiac disease and gluten intolerance. Gluten-free all-purpose flour can be used in any recipe that calls for regular all-purpose flour, making it a versatile option for those who want to eliminate gluten from their diet.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted butter.
3. Add the baking soda and salt, and mix well.
4. Stir in the sugar, beaten egg, and vanilla extract.
5. Add the gluten-free all-purpose flour and mix until well combined.
6. Pour the batter into the greased loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips:
- If you don't have ripe bananas, you can ripen them quickly by placing them in a paper bag for a day or two.
- You can add chopped nuts or chocolate chips to the batter for some extra texture and flavor.
- Make sure to use gluten-free baking powder to keep the recipe gluten-free.
- You can store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Conclusion:
Banana bread with gluten-free all-purpose flour is a delicious treat that everyone can enjoy, even those with celiac disease or gluten intolerance. With this easy recipe, you can make a moist and flavorful banana bread that is free from gluten and still tastes amazing. So go ahead and give it a try - your taste buds will thank you!
