Best Banana Bread No Egg No Milk Gluten Free Recipes

BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD

Steps:

• Pre-heat oven to 375.
• spray bread pan with a cooking spray or coat with oil.
• combine dry ingredients in a bowl.
• In a blender, blend the wet ingredients.
• In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
• Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
• Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
• Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.

BEST BANANA BREAD - NO EGG, NO MILK, GLUTEN FREE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Lightly grease an petite loaf pan.
• In a large bowl, mix the butter (or oil) and sugar and vanilla until smooth.
• Sift in the flour, baking soda and salt
• Blend in the mashed bananas.
• Stir in the chocplate chips.
• Pour batter into prepared pan.
• Bake in preheated oven for 45-60 minutes, or until it tests done with a toothpick.

GLUTEN-FREE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine.
• Mix almond milk and vinegar together in a cup.
• Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.
• Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

EASY DAIRY-FREE BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

GLUTEN FREE BANANA BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

GLUTEN-FREE DAIRY-FREE BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
• In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
• Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.