Friday, November 1
This gluten free banana and raspberry loaf is delicious enough for everyone to enjoy!
The ingredient of Gluten Free Banana And Raspberry Bread
- 250g nuttelex spread
- 2 teaspoons vanilla essence
- 1 1 2 cups caster sugar
- 4 eggs
- 1 1 2 cups self raising gluten free flour
- 1 cup soy flour
- 1 2 cup rice flour
- 1 teaspoon bicarbonate soda
- 2 teaspoons xanthan gum see tip
- 2 cups mashed banana
- 1 cup frozen raspberries
The Instruction of gluten free banana and raspberry bread
- preheat oven to 180u00b0c 160u00b0c fan forced grease two 7cm deep 11cm x 18cm loaf pans line with baking paper allowing 2cm overhang at long ends
- using an electric mixer beat spread vanilla and sugar until light and fluffy add eggs 1 at a time beating well after each addition sift flours bicarbonate of soda and gum into a bowl stir in half the flour mixture and half the banana add remaining flour mixture and banana stir to combine fold through raspberries
- spoon mixture into prepared pans smooth tops bake for 1 hour or until a skewer inserted in centre of loaves comes out clean stand in pans for 5 minutes turn onto a wire rack to cool
Nutritions of Gluten Free Banana And Raspberry Bread
calories: 245 214 caloriescalories: 10 9 grams fat
calories: 2 6 grams saturated fat
calories: 33 grams carbohydrates
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calories: n a
calories: 4 grams protein
calories: 37 milligrams cholesterol
calories: 143 milligrams sodium
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