Gluten Free Hummingbird Bread Recipes

GLUTEN-FREE BEST EVER BANANA BREAD

Gluten-Free Best Ever Banana Bread image

Enjoy this great banana bread recipe made using Betty Crocker® Gluten Free yellow cake mix - perfect for a breakfast treat.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/2 cup butter, softened
3 eggs
1/2 cup chopped nuts, if desired

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 12 g, TransFat 0 g

GLUTEN FREE HUMMINGBIRD BREAD

Gluten Free Hummingbird Bread image

My husband and I got married in St. Lucia. We loved it. I was swimming in the pool two hours before our wedding. Stress-Free. It was relaxing and the island itself just beautiful. One day we hope to go back. After the wedding they gave us two, yes TWO wedding cakes for out reception. One of them was a hummingbird cake. Their version was a little dry, more like a spice cake. But to this day that flavor reminds us of our wedding and our wonderful week there. Brian wanted to attempt a Gluten Free Hummingbird Bread. This is the result. We wanted it moist since gluten free tends to be so dry, so we added extra buttermilk and even a little of the pineapple juice. It worked. We also added coconut flakes which I think adds a nice layer of flavor.

Provided by Kathy T.

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons buttermilk
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 ounces crushed pineapple (drained)
1/4 cup sweetened coconut
1/4 teaspoon salt
1/3 cup of chopped walnuts
1/3 cup coconut oil
1/3 cup of packed light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups of gluten free baking mix (We Used Bisquick Gluten Free)
3 small bananas
1/4 cup sweetened coconut, toasted and cooled (350F for 3-5 min)
8 ounces cream cheese
3/4 cup powdered sugar (adjust to your sweetness level)
1 teaspoon vanilla

Steps:

Set Oven to 350°F Lightly oil a 9" X 5" loaf pan.
Place coconut oil, brown sugar, eggs, buttermilk, and vanilla in a mixer and beat for 1-2 minutes. Add baking powder, salt, cinnamon, nutmeg, and gluten free flour. Beat on low speed until all ingredients are incorporated. Add bananas, coconut, and pineapple and mix on low until well dispersed.
Bake 45-50 minutes until lightly browned and toothpick inserted into the bread comes out clean.
Allow to cool before icing (if desired).
To make icing, beat cream cheese, vanilla, and powdered sugar together until smooth (3-5 minutes). Spread icing on top of loaf and top with toasted coconut. Enjoy.

Nutrition Facts : Calories 659.5, Fat 39.4, SaturatedFat 23.1, Cholesterol 104.6, Sodium 650.7, Carbohydrate 70.9, Fiber 3.8, Sugar 45.5, Protein 9.2

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