Side Pannel
Gluten Free Pumpkin Banana Bread
Gluten Free Pumpkin Banana Bread
- Recipe Submitted by maryjosh on 11/03/2016
Ingredients List
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup milk, 1%
- 1/2 cup applesauce, unsweetened
- 1 teaspoon vanilla liquid stevia
- 2 bananas, mashed
- 2 cups gluten free flour ( I used Bob's Red Mill)
- 1 tablespoon ground flaxseed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 2 1/2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
Directions
Preheat oven to 350 degrees.
In a stand mixer place eggs, vanilla, milk, applesauce and stevia and blend on speed 4 until combined.
Add bananas.
In a separate bowl stir together flour, flaxseed, salt, baking powder, baking soda, cinnamon, xanthum gum and pumpkin spice.
A little a time pour the dry ingredients into the wet ingredients and blend on all incorporated.
Blend in the pumpkin puree.
Spray a loaf pan with nonstick cooking spray and pour batter into pan.
Bake 60-70 minutes until a toothpick in center of loaf comes out clean.
Let cool 30-60 minutes before removing from loaf pan.
In a stand mixer place eggs, vanilla, milk, applesauce and stevia and blend on speed 4 until combined.
Add bananas.
In a separate bowl stir together flour, flaxseed, salt, baking powder, baking soda, cinnamon, xanthum gum and pumpkin spice.
A little a time pour the dry ingredients into the wet ingredients and blend on all incorporated.
Blend in the pumpkin puree.
Spray a loaf pan with nonstick cooking spray and pour batter into pan.
Bake 60-70 minutes until a toothpick in center of loaf comes out clean.
Let cool 30-60 minutes before removing from loaf pan.
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