Hey, you can never have enough banana bread recipes, right?   Here is one that is getting some amazing reviews, and as an added bonus it is sugar free and low fat! 

If you decide to try it, let us know how you liked it in the comments below.

Gluten Free Peanut Butter Banana Bread

Ingredients:

• 3 very ripe banana
• 2 teaspoons vanilla
• 1 cup egg white
• 3 tablespoons unsweetened applesauce
• 3 tablespoons peanut butter
• 2 cups oats, blended to make it like a flour
• 3/4 cup Splenda sugar substitute
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Baking Instructions:

1. Mash bananas in a bowl.
2. Add next 4 ingredients - mix well.
3. Add remining ingredients - mix well.
4. Pour into a greased loaf pan.
5. Bake at 350 for 50-60 minutes.
6. Let cool completely before cutting.

[Recipe Courtesy of Recipe Zaar]

I’ve always enjoyed many of the gluten free banana bread mixes, but nothing beats homemade.  If you’d like to make something like this at home, here is a recipe you will enjoy!

Gluten Free Banana Bread

Ingredients:

• ¼ cup canola oil
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¾ cups flour blend
• 2 tsp baking powder
• 1 ½ tsp xanthan gum
• ½ tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground cardamom (optional)
• 1/8 tsp ground mace (optional)
• 1 ½ cups mashed ripe banana (about 3 medium)
• ½ cup chopped pecans or walnuts
• ½ cup raisins

Baking Instructions:

1. Preheat oven to 350°F.
2. Grease 9 x 5-inch non-stick pan, or for smaller loaves, grease 3 (5 x 3-inch) non-stick pans.
3. Beat the oil and sugar together in a large bowl until creamy.
4. Add the eggs and vanilla and beat well.
5. In a medium bowl, combine the flour blend, baking powder, xanthan gum, salt, cinnamon, and the cardamom and mace if using.
6. Add the flour mixture to the egg mixture, alternating with the bananas.
7. Stir in the nuts and raisins.
8. Bake the 9 x 5-inch loaf for 1 hour and bake the 5 x 3-inch loaves for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
9. Cool the pan on a wire rack for 10 minutes.
10. Remove the bread from the pan and cool completely on wire rack before slicing.

[Recipe Courtesy of Krysta Rae]

The idea of gluten free bread is a great one. You can eat it for breakfast, or you could eat it pretty much any time during the day.

Gluten Free Blueberry Bread (or Cake)

Ingredients:

• 1 ¼ cups gluten free flour mix
• ½ cup almond flour
• 1 t GF baking powder
• ½ t xanthan gum
• 1/8 t salt
• ¾ stick unsalted butter (use Earth Balance for CF) softened
• 1 cup sugar (I use super fine baking sugar)
• 2 eggs, at room temperature
• 1 T grated lemon zest
• ½ cup warm milk (use Almond Milk for CF)
• 1 ½ cup fresh blueberries
• Lemon sauce

For the gluten free mix, GFR recommends the mixes over at Gluten Free.

Make Lemon Sauce:

• 1/3 cup sugar
• 3 T lemon juice

Lemon Sauce Instructions: Bring to a boil in a non-aluminum pot.

Baking Instructions:

1. Lightly butter a bread loaf pan and line the bottom with parchment paper.
2. Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.
3. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.
4. Add the eggs one at a time and mix well.
5. Add the lemon zest.
6. Add the dry ingredients in 2 parts, alternating with the milk. Do not over mix.
7. Gently fold in the blueberries.
8. Let the mix rest on the counter for 30 minutes.
9. Preheat the oven to 325 degress and bake for one hour.
10. Remove from the bread pan and pour the lemon sauce over it.

[Recipe Courtesy of Gluten Free Mom]

As all Celiacs know, finding a good gluten free bread alternative can sometimes be difficult. Hamburger’s are alright without the bun, but who wouldn’t prefer their burger to have a tasty bun on them? I know I would!

If you’d like to attempt making gluten free buns on your own, here is a great gluten free hamburger bun recipe to check out:

Gluten Free Hamburger Bun Ingredients

• 1 1/4 cups water, 110 degrees
• 2 1/4 teaspoons yeast
• 1 teaspoon sugar
• 1 ounce chia seeds (2 tablespoons)
• 1/2 cup water
• 3/4 cup gluten free oats
• 1 cup almond
• 1 cup tapioca flour
• 1/2 cup arrowroot or potato starch or cornstarch
• 1/2 cup teff
• 1 1/2 teaspoons guar gum
• 2 egg, room temperature
• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Baking Instructions

1. Butter 10 english muffin rings and place on parchment lined baking sheet.
2. In a small bowl stir sugar into 1 1/4 cups of water, sprinkle yeast on top, cover with saran wrap and set aside to bloom.
3. Stir the chia seeds into the 1/2 cup of water stir well. Three minutes later stir again then set aside.
4. Grind gluten free oats and almonds in coffee grinder until they are very fine.
5. Combine tapioca flour, arrowroot, teff, guar gum in the bowl of electric mixer. Add oats and almond flour and mix on low until well combined with no lumps.
6. In a small bowl mix eggs, honey, oil, cider vinegar and chia mixture.
7. Add to dry ingredients along with yeast mixture.
8. Blend on low speed until combined, push down sides of bowl with spatula then mix on medium high for 4 minutes. If too wet add a little more oat flour if too dry add water a teaspoon at a time until correct texture is reached.
9. Spoon into rings, smooth with the back of a damp spoon, sprinkle with sesame seeds if you like them.
10. Rise in a warm place until they are almost to the top of the rings (about 30 minutes).
11. Bake in a 400 degree oven for 20 to 30 minutes until they are deep golden brown with an internal temperature of 210 degrees.

[Recipe Courtesy of Recipe Zaar]