This recipe was originally published in 2016.
In this gluten-free loaf, three favorite flavors—raspberries, chocolate and banana—blend together to make a slightly sweet loaf that’s as pretty as it is delicious. Leftovers can be sliced and frozen; thaw and reheat in a 350°F oven for 10 minutes. This recipe can be made egg-free; see instructions below.
For Egg-Free Banana Bread, omit 2 eggs. Reduce butter to 3 tablespoons. Add 2 tablespoons cornstarch or arrowroot powder in step 2. Combine 1 tablespoon flax meal with 4 teaspoons hot water. Use this to replace the eggs in step 3. Bake an additional 8 to 10 minutes if not done when tested. Cover lightly with foil if loaf is getting too dark.
MAKES 3 CUPS.
Certain flours are interchangeable in a flour blend with varying effects. Cornstarch produces a lighter quick bread and potato starch delivers a chewier texture. Choose based on your preference, food sensitivities and what’s in your pantry.
1 cup sorghum flour (or corn flour or brown rice flour)
¾ cup rice flour (or buckwheat flour)
¾ cup cornstarch (or potato starch or tapioca/starch flour)
½ cup amaranth flour (or quinoa flour, buckwheat flour or millet flour)
2½ teaspoons xanthan gum
1¼ teaspoons salt
1. Blend ingredients together. Store in an airtight container in the refrigerator.
Each cup of gluten free flour contains 515 calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 975mg sodium, 109g carbohydrate, 7g fiber, 0g sugars, 10g protein, 73Est GL.
- 2 cups + 1 tablespoon Beth’s Gluten- Free Quick Bread Flour Blend
- ¾ teaspoon baking soda
- 1 cup sugar
- 4 tablespoons (½ stick) unsalted butter or dairy-free alternative, room temperature
- 2 large eggs
- 1¼ cups mashed ripe banana (about 3 medium bananas)
- ⅓ cup plain low-fat yogurt of choice
- 1 teaspoon pure vanilla extract
- 1 cup dark or semisweet chocolate chips
- 1 cup raspberries
1Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan.
2In a medium bowl, whisk together 2 cups flour blend and baking soda.
3In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended, about 1 minute. Add eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla and beat until blended. Stir in flour mixture, mixing just until moist. Fold in chocolate chips.
4In a small bowl, gently toss raspberries with remaining 1 tablespoon flour blend until evenly coated. Fold into batter.
5Spoon batter into prepared pan. Sprinkle with additional chocolate chips and raspberries, if desired.
6Place in preheated oven and bake 60 to 65 minutes or until a toothpick inserted in the center comes out clean and the top feels firm to the touch.
7Cool 15 minutes in the pan. Remove from pan and cool completely on a wire rack.