By
gluten free diet, gluten free, gluten free foods, gluten free food, gluten free cookbook, gluten free cooking, celiac disease, gluten free nutrition, gluten allergy, banana bread, bread recipe
McGraw-Hill ProfessionalIngredients
- 6 tablespoons butter, softened
- ½ cup sugar
- 3 bananas, mashed
- 3 tablespoons 1 percent milk
- ½ cup buckwheat flour
- ½ cup amaranth flour
- 1/3 cup cornstarch
- ½ teaspoon baking soda
Directions
Preheat oven to 350°F. Grease a loaf pan.
In a large mixing bowl, cream together the butter and sugar by hand. Add the bananas and milk, stirring to combine. In a separate bowl, mix together the buckwheat flour, amaranth flour, cornstarch, and baking soda. Add the flour mixture to the banana mixture, stirring to combine.
Place batter in the greased loaf pan, and bake 50 minutes or until a toothpick inserted in the middle comes out clean. Remove bread from pan, and allow to cool completely on a wire rack.
Makes 1 loaf
Related Books
Ask a Question
Have questions about this article or topic? Ask150 Characters allowed
Today on Education.com
HOME COOKING
10 Ways to Spice Up Your Barbecue
BOOK PICKS
Summer Reading
CELEBRATION
Happy Graduation
Popular Articles
Wondering what others found interesting? Check out our most popular articles.
- 20 Great Graduation Quotes
- Examining Possible Causes of ADHD
- Can Inventiveness Be Taught?
- What Do Test Scores Really Say About a School?
- Great Gifts for Middle School Grads
- Unraveling the Mystery of the Allergy Epidemic
- 9 Ways to Encourage Early Literacy
- Ten Great High School Graduation Gifts
- Is High-Stakes Testing Cheating Your Kid?
- Picky Eaters: Tips for Tackling and Myths Debunked
Add your own comment