Gluten Free Banana Bread With Sour Cream
The Benefits of Gluten-Free Banana Bread
Gluten-free banana bread is a healthy and delicious alternative to traditional banana bread. It is perfect for people who have gluten sensitivity or allergy. Gluten is a protein that is found in wheat, barley, and rye. Some people have a sensitivity to gluten, which can cause digestive problems, skin rashes, and other health issues. Eating gluten-free can improve your digestion and overall health. Banana bread is a great way to enjoy a sweet treat while also getting the health benefits of bananas.
Bananas are packed with nutrients such as potassium, vitamin C, and vitamin B6. They are also high in fiber, which helps regulate digestion and keep you feeling full. Bananas are a great source of energy and can help keep you focused throughout the day. Adding sour cream to the recipe gives the bread a creamy texture and a tangy flavor that balances out the sweetness of the bananas.
Ingredients for Gluten-Free Banana Bread with Sour Cream
Here are the ingredients you will need to make gluten-free banana bread with sour cream:
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
Make sure to use gluten-free flour to make this recipe. You can find gluten-free flour at your local grocery store or online. If you don't have sour cream, you can substitute it with plain yogurt or buttermilk.
Instructions for Gluten-Free Banana Bread with Sour Cream
Follow these simple steps to make gluten-free banana bread with sour cream:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine mashed bananas, sour cream, melted butter, sugar, eggs, and vanilla extract. Mix well until everything is well combined.
- In a separate mixing bowl, combine gluten-free flour, baking soda, and salt. Mix well.
- Add the dry ingredients to the wet ingredients and mix until everything is well combined.
- Pour the batter into a greased 9x5 inch loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Slice and serve.
This recipe makes one loaf of gluten-free banana bread with sour cream. You can store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
The Bottom Line
Gluten-free banana bread with sour cream is a delicious and healthy alternative to traditional banana bread. It is easy to make and perfect for people who have gluten sensitivities or allergies. Bananas are packed with nutrients, and adding sour cream to the recipe gives the bread a creamy texture and a tangy flavor. Give this recipe a try and enjoy a sweet treat while also getting the health benefits of bananas.