Whole-Grain Banana Bread

Whole-Grain Banana Bread

A moist, gluten-free banana bread made with whole-grain flours like rice, amaranth, millet, quinoa, and tapioca — perfect for a healthy breakfast or snack.

Active Time
60 mins
Total Time
60 mins
Total Servings
14 Serves

How to Make It

1. Step
Preheat the oven to 350°F (177°C) and lightly spray a 5-by-9-inch loaf pan with cooking spray. Dust with a bit of flour and set aside.
2. Step
In a large bowl, mix together the brown rice flour, amaranth flour, tapioca flour, millet flour, quinoa flour, baking soda, baking powder, and salt.
3. Step
In a separate bowl, whisk together the egg substitute (or egg whites), grapeseed oil, raw sugar, and mashed banana until well combined.
4. Step
Add the wet mixture to the dry ingredients and stir until thoroughly combined.
5. Step
Pour the batter into the prepared loaf pan and smooth the top.
6. Step
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step
Remove the bread from the oven and let it cool in the pan for 10 minutes.
8. Step
Transfer the bread to a wire rack to cool completely before slicing.
9. Step
Cut into slices and serve.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup tapioca flour
  • 1/2 cup millet flour
  • 1/2 cup quinoa flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup egg substitute (or use egg whites)
  • 2 tablespoons grapeseed oil
  • 1/2 cup raw sugar
  • 2 cups mashed banana

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