By Mayo Clinic Staff

Dietitian's tip:

This whole-grain bread is also gluten-free. Wheat flour is replaced with rice, amaranth, millet, quinoa and tapioca flours.

Number of servings

Serves 14
  1. Diabetes meal plan
  2. DASH diet
  3. Low-sodium
  4. Heart-healthy
  5. Weight management
  6. Low-fat
  7. Plant-based
  8. Meatless
  9. Gluten-free

Ingredients

  1. 1/2 cup brown rice flour
  2. 1/2 cup amaranth flour
  3. 1/2 cup tapioca flour
  4. 1/2 cup millet flour
  5. 1/2 cup quinoa flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 1/8 teaspoon salt
  9. 3/4 cup egg substitute (or use egg whites)
  10. 2 tablespoons grapeseed oil
  11. 1/2 cup raw sugar
  12. 2 cups mashed banana

Directions

Heat the oven to 350 F. Prepare a 5-by-9-inch loaf pan by spraying it lightly with cooking spray. Dust with a little of any of the flours. Set aside.

In a large bowl, mix all dry ingredients except sugar together. In a separate bowl, combine egg, oil, sugar and mashed banana. Mix well. Add wet mixture to dry ingredients and combine thoroughly. Spoon into loaf pan. Bake for 50 to 60 minutes.

Check for doneness with toothpick — when the toothpick is removed it shouldn't have any batter sticking to it. Remove bread from oven, cool, slice and serve.

Nutritional analysis per serving

Serving size: 1 slice

  • Total carbohydrate 30 g
  • Dietary fiber 2 g
  • Sodium 146 mg
  • Saturated fat 0.5 g
  • Total fat 3 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 4 g
  • Monounsaturated fat 0.5 g
  • Calories 163
  • Added sugars 7 g
  • Total sugars 10 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Sept. 15, 2018

Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/wholegrain-banana-bread/rcp-20049955