Low Iodine Gluten Free Strawberry Banana Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.7(16)
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Learn more →Ingredients
10 servings
- 1 ½ cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 medium ripe bananas, mashed (about 1 cup)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and diced into ½-inch pieces
- 1 tsp gluten free flour blend, for tossing strawberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, and salt until evenly combined.
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