Curious George's Gluten-Free Banana Nut Bread
Curious George's Gluten-Free Banana Nut Bread takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free and fodmap friendly recipe has 453 calories, 6g of protein, and 31g of fat per serving. This recipe serves 8. For 72 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a cheap morn meal. 3 people have tried and liked this recipe. A mixture of shortening, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 28%, this dish is rather bad. Try Curious George Banana Hot Chocolate, Gluten-free Banana Nut Bread, and Gluten Free Bananan Oatmeal Muffins with Banana Nut Cheerios for similar recipes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup shortening
1/2 cup unsalted butter at room temperature
1/2 cup sugar (I used Sucanat – dried raw can juice)
1 1/2 cups very browned bananas, mushed up
1 tablespoon lemon juice
2 eggs
2 cups gluten-free flour (I used my cake blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup ground walnuts (optional)
Equipment:
oven
loaf pan
bowl
baking sheet
spatula
frying pan
Cooking instruction summary:
Preheat oven to 350. Grease a loaf pan and set aside. Combine the flour, baking powder and salt in a bowl and set aside. Cream the shortening, butter and sugar together. Add the banana, lemon and eggs and beat to incorporate. Slowly add flour mixture and beat to incorporate. If using nuts, toss them loosely on a cookie sheet and toast for about 4 minutes, checking every minute, until slightly brown. Toss them into batter and stir in. Pour batter into prepared pan and press down with a spatula to flatten. Bake for 75 90 minutes or until the top is brown and the bread gives a little to the touch.
Step by step:
1. Preheat oven to 35
2. Grease a loaf pan and set aside.
3. Combine the flour, baking powder and salt in a bowl and set aside.
4. Cream the shortening, butter and sugar together.
5. Add the banana, lemon and eggs and beat to incorporate.
6. Slowly add flour mixture and beat to incorporate.
7. If using nuts, toss them loosely on a cookie sheet and toast for about 4 minutes, checking every minute, until slightly brown. Toss them into batter and stir in.
8. Pour batter into prepared pan and press down with a spatula to flatten.
9. Bake for 75 90 minutes or until the top is brown and the bread gives a little to the touch.
Nutrition Information:
covered percent of daily need
