Banana Bread gluten-free

Inserted by Rosa Rizzo the


350 g of mature bananas

80 g of soft butter -70 g of sugar

2 eggs -70 g of potato starch

100 g of Mais Mill Mill Flour

50 g of meal mixture for Marello mill

10 g of powdered yeast for sweets

1 pinch of salt

1 teaspoon of sodium bicarbonate

100 g of milk

Vanillin powder


Preheat the oven at 180 ° C and butter a plum-cake mold (24x11 cm).

Blend bananas, add soft butter and sugar and mix well. Also add the eggs and mix. Add the flours and starch, yeast, salt, bicarbonate, milk and vanilla and mix.

Transfer the dough into the mold prepared and cook in a hot oven for 50-60 minutes.

Check the cooking by doing the toothpick test: if it's dry, it will be cooked!

Dr. Francesca Archero recipe, nutritionist biologist

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