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Banana Bread

Rate Banana Bread

4 starsAvg. rating: 4 from 5 votes.

 Recipe Information  
Category: Breads
Recipe Created By: Luvinfla


1 cup sugar
2 cups gluten-free flour blend
dash salt
1 tsp baking soda
1/2 cup margarine
4 bananas, mashed well or beaten
2 tsp baking soda mixed with 4 Tbsp water, OR 2 eggs

Cream together margarine and sugar. Add eggs and bananas and mix with mixer. Sift together and add salt, baking soda and flour.

Preheat oven to 325 degree F. Spoon into 9x13" pan and bake about 25 minutes.

Came out like cake in the 9x13 pan. May also be baked in loaf pan, but will take about an hour.

I like to use Mix #1 from

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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Comments (2) -

I made this using the baking soda mixture suggested as an egg substitute. It was terrible. The end result tasted strongly of baking soda and was nearly inedible. According to my toddler it was completely inedible. Throwing most of it away.

Maybe this turns out fine with eggs (don't know, since we have egg allergies in our house). But I'd try some other sort of egg substitute with this recipe if I were you.

(I used Trader Joe's GF flour mix, and original/whipped earth balance as the margarine).

Kathy P - KFA Admin 7/18/2017 7:40:16 PM

Karlie - sorry to hear the recipe didn't turn out well for you. It sounds like all of the baking soda did not react. Is your baking soda "fresh"? If not, that cause it to not react in the batter.

One way to test this is to put a few tablespoons of vinegar in a bowl (not too small). Add 1/4 - 1/2 tsp of your baking soda all at once to the vinegar. It should bubble and fizz immediately and vigorously when it comes in contact with the vinegar - you should need to stir it. If it doesn't bubble immediately or bubbles slowly, you need to replace your baking soda with a fresh package. HTH

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