NEW Gluten Free Banana Bread with Roasted Flaxseed

NEW Gluten Free Banana Bread with Roasted Flaxseed

This banana bread is a tasty snack stay and stays moist for several days. Roasted flaxseed and pecan nuts give each bite an extra crunch.Developed by Carol Fenster


1 cup granulated sugar 1 cup mashed bananas (about 3 small) ¼ cup canola oil 1 tsp pure vanilla extract 2 large eggs, at room temperature 1 cup Brown Rice Flour Blend (see below) ½ cup roasted flax seed 1 tsp baking soda 1 tsp xanthan gum ½ tsp ground cinnamon ½ tsp salt ½ cup chopped pecans or walnuts ½ cup raisins (or dried cranberries, currants, or chopped dates) BROWN RICE FLOUR BLEND 1 ½ cup brown rice flour 1 ½ cup potato starch 1 cup tapioca flour


[1] Preheat oven to 350 degrees. Grease an 8.5x4.5-inch nonstick (gray, not black) pan. Set aside. [2] In a medium bowl, beat the sugar, bananas, oil, vanilla, and eggs on low speed until well blended, about 30 seconds. In a smaller bowl, whisk together the flour blend, flax seed, baking soda, xanthan gum, cinnamon, and salt until well blended and then gradually beat it into the banana mixture on low speed until no flour is visible, about 30 seconds. Fold in the nuts and raisins. Spread the batter in the pan. [3] Bake until the top is firm and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Cool the bread in the pan on a wire rack for 10 minutes to firm up, then transfer the bread to the wire rack to cool completely. Serves 12

Nutritional Facts (per serving)
Calories 236 kcal
Total Fat 11 g
Saturates 1 g
Polyunsaturates 5,5 g
Omega-3 2.5 g
Omega-6 2.3 g
Monounsaturates 4 g
Cholesterol 31 mg
Sodium 227 mg
Total Carbohydrate 40 g
Dietary Fibre 1.8 g
Sugars 22 g
Protein 3 g
Calcium 31 mg
Iron 1 mg