“This is so quick and easy to make, I usually make several loaves and freeze two. This is from Roben Ryberg's "The Gluten-Free Kitchen", the book that saved my sanity when first learning to bake gluten-free! : )”
READY IN:
50mins
YIELD:
1 large loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F degrees.
  2. In a large bowl, mash bananas well.
  3. Add egg, light brown sugar, oil, milk and vanilla flavoring.
  4. Mix well.
  5. Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.
  6. Batter will be thin.
  7. Pour into greased 9 x 4 loaf pan.
  8. Bake approximately 40 minutes, until toothpick inserted in middle tests clean.
  9. Allow to cool briefly before removing from pan.
  10. Refrigerate or freeze extra servings.
  11. Keep covered to prevent drying out.
  12. (When I freeze this, I do it in individual slices. Wrap each slice in saran wrap after the bread has cooled completely. Then place in a freezer bag. I use a straw to get all the air out of the baggie. Label and freeze.).

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