(Recipe & Tips↓)
Having a piece of warm banana bread with a cup of hot coffee was my comforting moment at Starbucks for a long time. Thankfully, Starbucks shared their original banana walnut bread recipe on Food.com (link is below). I'm now able to have the pleasure at my own place by making this copycat bread.
I love the original recipe, but I also wanted to make it a little bit healthy-ish. You know, this is the best part of home baking! So, I made little tweaks to the original recipe (no worries! I didn't go the whole hog!). For my version, I reduced the sugar in half and used GF rice flour. To me, the original recipe and my version both tasted almost the same. So, since I like my approach, I stick to my version.
Lastly, let's talk about the low-FODMAP diet, which many of my subscribers, including myself, follow. For typical banana bread, well-ripened bananas with some dark spots are the best. However, if your gut is very sensitive to fructose from ripe bananas, I suggest using unripe bananas without any dark spots. I personally use ripe bananas because, from my experiments, I realized that I'm okay with the amount of ripe bananas in a piece of banana bread.
If you have any questions about this recipe, let me know! I hope you enjoy this recipe! :)
INGREDIENTS
9x5x3 inch pan
2 cups very fine rice flour
½ cup sugar
¼ tsp salt
1 tsp baking soda
3 ripe medium-large bananas, mashed
1 egg (at room temp)
2 tbsp buttermilk (or 2 tbsp milk and ¼ tsp vinegar mixture)
½ tsp vanilla extract
½ cup vegetable oil (I use grapeseed oil)
½ cup walnuts, chopped (for the mixture)
⅓ cup walnuts, chopped (for the topping)
The original post for the Starbucks Banana Walnut Bread recipe
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