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    You are in: Home / Recipes / Best Banana Bread - No Egg, No Milk, Gluten Free Recipe
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    Best Banana Bread - No Egg, No Milk, Gluten Free

    Average Rating:

     1 Total Reviews

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    • on August 05, 2010

      This is a wonderful, sweet and moist banana bread. However, I had problems with the ingredients. I added an egg and 1/4 cup milk to the batter, otherwise it would not have been a batter. It was much too dry and crumbly. After adding the two extra ingredients, it was perfect, and the bread turned out fabulous. I left out the chocolate chips and used xylitol instead of sugar. The gluten free flours used: 1/4 cup buckwheat, 1/4 cup sorghum, 1/2 cup brown rice. This combination tends to work out in many baked goods for me and tastes amazing. I have baked the batter in muffin tins to make muffins the second time around; they came out nicely!

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    Nutritional Facts for Best Banana Bread - No Egg, No Milk, Gluten Free

    Serving Size: 1 (88 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 411.2
     
    Calories from Fat 210
    51%
    Total Fat 23.4 g
    36%
    Saturated Fat 14.7 g
    73%
    Cholesterol 61.0 mg
    20%
    Sodium 1060.8 mg
    44%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 3.0 g
    12%
    Sugars 39.6 g
    158%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    gluten-free flour

    Detailed Nutrition Values About Nutrition Info

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