I’ve made this banana bread a few times now and it’s delicious. I’ve used both gluten-free flour (equal qty) + one tsp xanthum gum and Kamut and they both work out well. The original recipe was posted by the good folks over at allrecipes.com. For further details check them out.
2 cups kamut flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
I added 1/2 cup chopped up dates.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
4 responses to “Banana Bread: using Kamut flour (gluten-free also available)”
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I made this with 1/2 cup sugar and 1 cup kamut 1 cup almond flour with 3 eggs. Cooked for 1 hr on 325. Came out fabulous!!
Thanks for the comment, I will have to give that a try.