GF Great Banana-Walnut Bread!
Dr. Lisa bakes this multigrain, healthy, tastey gluten free bread about every week for her family. It comes from Elizabeth Hasselbeck’s great cookbook that Dr. Lisa uses weekly, “Deliciously Gluten Free”. Elizabeth has Celiac Disease, just like Dr. Lisa’s two daughters. Her recipes all have excellent flavor, texture, and density. Elizabeth’s 1st book on being Celiac & gluten free is also excellent, with many terrific tips and even travel tips.
Banana Walnut Bread (you can leave out the walnuts if you want, but they increase the protein)
5 Tbsp organic buttter at room temp, 1cup sugar (or Dr. Lisa uses 2/3cup agave nectar or 2/3cup honey), 2 eggs, 1.5cups mashed bananas (about 4 small very ripe bananas), 1/3cup water, 1cup brown rice flour, 3/4cup millet flour, 1.5 tsp baking soda, 1/2 teasp salt, 1 tsp xanthan gum, 1/2 teasp baking powder (use 1 tsp if using agave nectar/honey), 1 teasp Stevia (Dr. Lisa uses this but you can leave off for Hasselbeck’s recipe), 1/2cup chopped walnuts (Dr. Lisa uses 1.5cups), and if you use agave nectar or honey likeDr. Lisa, then add 1/4cup almond flour
Preheat oven to 350 degrees (but 330 degrees if using agave nectar/honey). Line 9×5 or 8×8 loaf pan/baking dish with aluminum foil and coat with cooking spray. BEAT butter & sugar (or agave/honey) with an electric mixer on high speed until mixture is light yellow & fluffy (about 1 minute). ADD eggs , mixing on medium until thoroughly combined. ADD banana and water and mix on low for 1 minute. BEAT in the rest of the ingredients, and once combined hand mix in the walnuts. SPOON into pan and bake for 50-55 minutes (usually 60 minutes if using agave/honey), or until center of loaf springs bak to the touch… ENJOY!!!
Servings:10, each serving 260calories & 46gm carbs, 2gm fiber, 4gm protein, 8gm fat, 50mg cholesterol, 280mg sodium (Dr. Lisa version with agave/honey and extra almond flour will change this a little)