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Gluten Free Blueberry Banana Bread
Prep Time: 00:00
Cook Time: 00:00
2 1/4 cups gluten-free flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tbsp unsalted butter or coconut oil, melted and cooled slightly
3 large egg whites, room temperature
2 1/2 tsp almond extract
1 tsp liquid stevia
1/4 cup plain nonfat greek yogurt
1 cup mashed banana (about 2 medium)
2 tbsp plain white vinegar
6 tbsp nonfat milk
1 1/2 cups fresh blueberries
1Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, almond extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the mashed banana. Stir in the vinegar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup + 5 tablespoons of blueberries.
3Spread the batter into the prepared pan. Gently press the remaining blueberries into the top. Cover the top with foil, crimping the edges around the pan’s rim to seal, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 350°F for 35 minutes. Acting very quickly, remove the pan from the oven, and carefully remove the foil. Immediately put the pan back in the oven, and continue baking the banana bread for an additional 30-35 minutes (for a total of 65-70 minutes) or until the top feels firm to the touch and looks golden or a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
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