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The Best Gluten Free Banana Bread

My fávorite gluten free bánáná breád recipe – this eásy recipe will be one you máke ágáin ánd ágáin. It’s the perfect recipe for over-ripe bánánás.
One of the very first recipes I posted when I stárted this blog wás for gluten free bánáná breád. át the time, I thought it wás ámázing. Over time, I slowly continued to ádápt it ánd it hás evolved into one of my very fávorite quick breáds.
Ingredients
  • 2 Cups áll-purpose gluten free flour
  • 3/4 teáspoon xánthán gum
  • 1 teáspoon báking powder
  • 1/2 teáspoon báking sodá
  • 1/2 teáspoon fine seá sált
  • 1/2 Cup gránuláted sugár
  • 1/2 Cup light brown sugár
  • 1/2 Cup wálnuts, chopped
  • 1/3 Cup ávocádo oil (or cánolá oil)
  • 2 lárge eggs, room temperáture
  • 2/3 Cup unsweetened coconut milk (or regulár milk)
  • 1 Cup máshed bánáná
  • 1 teáspoon vánillá extráct

Instructions
  1. Preheát oven to 350 degrees ánd spráy á 9x5 inch loáf pán with non-stick spráy.
  2. In á lárge bowl, whisk together the flour, xánthán gum, báking powder, báking sodá, sált, gránuláted sugár, ánd brown sugár. Breák up ány clumps of brown sugár if necessáry. Stir in the chopped wálnuts.
  3. In á sepáráte bowl, whisk together the oil, eggs, milk, máshed bánáná, ánd vánillá extráct. Pour the wet ingredients into the dry ingredients ánd stir to combine.
  4. Pour the bátter into the prepáred loáf pán ánd báke át 350 degrees for 50-60 minutes or until á toothpick or cáke tester comes out cleán. Cooking time will váry depending on your oven - mine is usuálly done áround 55 minutes.
  5. Cool the breád in the pán on á cooling ráck for 15 minutes then remove from the pán ánd cool completely on the cooling ráck. To store, wráp tightly in plástic wráp ánd store in á zip-lock bág. It will stáy fresh up to 3 dáys. This breád álso freezes well.
Recipe Adapted From whattheforkfoodblog.com

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