Gluten Free Agave Nectar Banana Bread Recipes

PALEO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
• Mix together almond flour, ground cinnamon, and baking soda in a bowl.
• Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
• Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

GLUTEN-FREE BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

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 AGAVE NECTAR BANANA BREAD

Steps:

• 1. So that the top of the pan is center with oven, move rack to low position. Heat oven 325°F Grease bottoms of 2 8x4-inch or 1 9x5-inch loaf pans with shortening or cooking spray.
• 2. In a medium size mixing bowl, stir agave and oil until well mixed. Add eggs and stir until blended. Then add bananas, yogurt, vanilla and beat with spoon until smooth.
• 3. In a large size mixing bowl, mix gluten free flour, baking soda, and salt until blended. Stir in banana mixture until smooth and moist. Add nuts and raisins and divide batter between 8-inch pans or pour entire bowl into 9-inch pan.
• 4. Bake 8-inch loaves for 1 hour and 9-inch loaf for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes.
• 5. Loosen sides of loaves or loaf with bread knife and remove from pan. Place top side up on wire rack for additional 30-45 minutes before slicing. To completely cool, let stand for 2 hours. Can be wrapped and stored at room temperature for 4 days or refrigerator for 10 days.