Recipe: Whole-Grain Banana Bread!

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


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

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.



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