This wheat free banana bread is easy to make and good enough to serve to any brunch guest, food allergies or no food allergies. Since I’m always throwing things together at the last minute, I opt to make small loaves which bake in a shorter amount of time. This recipe also makes great banana bread muffins.
However you choose to make them, you’ll have warm banana bread to serve your coffee klatch in less than an hour. Enjoy!
Some items used in this recipe:
This banana bread can be made into full size loaves, mini loaves, or muffins. It is free of dairy, egg, soy, wheat/gluten, peanut, and tree nut free.
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 1-1/2 cups wheat-free all purpose flour blend
- 1/4 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1 cup mashed bananas the riper the better
- 3/4 cup sugar
- 1/4 cup canola oil
- 2 tablespoons "safe" milk or water
Preheat oven to 350 degrees F. Spray loaf pan(s) with "safe" cooking spray. Combine the flax seed meal and warm water; set aside for about 10 minutes.
In a large mixing bowl, combine the flour, baking soda, baking powder and cinnamon. In another bowl, combine the bananas, sugar, oil and flax seed meal mixture. Add the banana mixture to the flour mixture and mix just until moistened.
Spoon batter into prepared loaf pan(s). Bake in a 350 degree F oven for the amount of time listed:
For one 8x4x2 inch loaf pan: 50-60 minutes
For three 6x3x2 inch loaf pans: 20-25 minutes
For muffins: 18-20 minutes
Bread should be golden brown on top and a toothpick inserted in the middle should come out clean when it is done.