Gluten-Free Banana Bread
February 21, 2000 Other Contributors
About
This tasty loaf is easy to mix and bakes well. I used extra banana in place of the yogurt and still had good results. Instead of lemon peel I used 1/4 teaspoon lemon juice.
– Sandy S. – Tester
Ingredients
| White rice flour | 3/4 cup | |
| Potato starch | 1/3 cup | |
| Baking soda | 1 1/2 tsp | |
| Gluten-free baking powder | 2 tsp | |
| Salt | 1/4 tsp | |
| Unflavored gelatin | 1 Tbsp (1 envelope) | |
| Butter | 1/3 cup | |
| White sugar | 1/3 cup | |
| Egg yolks | 3 ea | |
| Lemon peel | 1 tsp | |
| Vanilla | 1 tsp | |
| Mashed banana | 3/4 cup | |
| Plain yogurt | 1/4 cup | |
| Egg whites | 3 ea |
Directions
- Preheat oven to 350 F.
- Grease a 9 x 5 inch loaf pan.
- Sift flour, baking soda, baking powder, salt and unflavored gelatin together.
- Cream butter, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light.
- Mix in lemon peel, mashed banana and yogurt.
- Add dry ingredients.
- Beat egg whites to stiff peaks but not so they are dry. Fold egg whites into the mixture.
- Place in the greased loaf pan.
- Bake for 1 hour.
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