A moist gluten-free and dairy-free banana bread with dates and walnuts.
Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x9-inch baking dish with cooking spray (do not use a loaf pan).
Mash bananas in a bowl. Add sugar and applesauce and mix well. Mix in eggs, baking soda, and baking powder. Add flour 2 tablespoons at a time. Fold in dates and walnuts. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes.
Per Serving: 318 calories; protein 7.7g; carbohydrates 56.8g; fat 9.4g; cholesterol 62mg; sodium 218.5mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.