Enjoy this delicious banana bread made with gluten-free flour from Betty Crocker!
cup butter, softened
cups mashed very ripe bananas (3 medium)
teaspoon gluten-free vanilla
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
teaspoon baking soda
cup chopped walnuts, if desired
Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
In large bowl, beat sugar and butter with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas, buttermilk and vanilla; blend well. Stir in flour, baking soda and salt just until moistened. Stir in walnuts. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
The riper the bananas, the better banana flavor your bread will have.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.