You may think that gluten-free bread can never compare to regular bread. Well I'm here to tell you that is simply not true. This morning I baked a banana bread from Hungry Girl that I modified to be gluten-free. Compared to traditional banana bread it's actually quite healthy but don't worry it tastes just as good as it's fat-stuffed, gluten-filled counterpart. It just goes to show that you can bake your bread and eat it too!
Top Banana Bread
Makes 1 Loaf
1.5 cups Gluten Free All Purpose Baking Flour (I used Bob's Red Mill)
3/4 cup Truvia
1.5 cups mashed ripe bananas (3-4 whole bananas)
1/2 cup liquid egg substitute
1/2 cup pure pumpkin
2 tsp baking powder (check for gluten; I used Clabber Girl)
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray and set aside.
2. In a large mixing bowl, combine flour, Truvia, baking powder, cinnamon, and salt. Mix well.
3. In a medium mixing bowl, combine mashed bananas, egg substitute, pumpkin, and vanilla extract. Mix well (don't worry if it's a little lumpy). Add the banana mixture to the dry ingredients and stir until just blended.
4. Pour the batter into loaf pan. Bake for about 45 minutes or until edges start to pull away from side and cake tester inserted in center comes out clean.
5. Allow to cool in pan slightly then flip carefully onto cooling rack. Let cool completely before storing.
*If using a dark-coated loaf pan, change oven temperature to 330 degrees*
Nutrition Information-- (1/8 of loaf) approximately 140 calories