About the Recipe
This gluten-free quick bread features a harmonious blend of bananas and walnuts wrapped in the sweetness of pure maple syrup
4.6 ounces brown rice flour (about 1 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1 ½ teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup mashed ripe banana (about 2 medium)
½ cup sugar
⅓ cup maple syrup
¼ cup butter, melted
¼ cup plain fat-free yogurt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
¼ cup finely chopped walnuts
Step 1Preheat oven to 350°.
Step 2Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.
Step 3Place banana and next 6 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth.
Step 4Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.