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Recipe: Whole-grain banana bread

Recipe: Whole-grain banana bread

This twist on banana bread uses rice, amaranth, millet, quinoa and tapioca flours — making it safe for people with gluten sensitivity.

This twist on banana bread uses rice, amaranth, millet, quinoa and tapioca flours — making it safe for people with gluten sensitivity.

Directions

Preheat oven to 350 F. Prepare a 5-by-9-inch loaf pan by spraying it lightly with cooking spray. Dust with a little of any of the flours. Set aside.

Mix all dry ingredients except sugar together in a large bowl. In a separate bowl, combine egg, oil, sugar and mashed banana. Mix well. Add wet mixture to dry ingredients and combine thoroughly. Spoon into loaf pan. Bake for 50 to 60 minutes.

Check for doneness with toothpick — when the toothpick is removed it shouldn''t have any batter sticking to it. Remove bread from oven, cool, slice and serve.


Ingredients
  • 1/2 cup brown rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup tapioca flour
  • 1/2 cup millet flour
  • 1/2 cup quinoa flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup egg substitute (or use egg whites)
  • 2 tablespoons grape seed oil
  • 1/2 cup raw sugar
  • 2 cups mashed banana

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets
HWP
Carbs
Fats 
Protein Dairy 
Sweets
Vegetables 
NutrientAnalysis
Calcium 
Calories150 
Carbohydrate30 g 
Cholesterol0 mg 
Fiber2 g 
Monounsaturatedfat2.5 g 
Potassium 
Protein4 g 
Saturatedfat0.5 g 
Servingsize1 slice 
Sodium150 mg 
TotalFat3 g 

2013-03-15

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