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Nutrition Facts
Serving Size 100 g
(Approx. 10 Servings)
Amount Per Serving
Calories 300 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 420 mg 18%
Total Carbohydrate 34 g 11%
Dietary Fiber 3 g 12%
Sugars 15 g
Protein 6 g
Vitamin A 6% Iron 6%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gluten Free Banana Bread

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
10  People


Recipe makes 10 Servings

8 Tbsp salted butter, softened
1 cup(s) brown sugar, packed
3 large eggs
1 Tbsp vanilla extract
1 Tsp salt
1 cup(s) Cup 4 Cup Gluten Free Flour
1 Tsp baking soda
1 Tsp baking powder
1 cup(s) H‑E‑B Select Ingredients Old Fashioned Texas Grown Oats
2 Tbsp ground flaxseed
1 cup(s) ripe banana, mashed
3/4 cup(s) H‑E‑B Select Ingredients Plain Greek Yogurt
1 cup(s) pecans, chopped
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Preheat oven to 350ºF. Grease a 9 x 5 x 3-inch loaf pan and set aside.
Using an electric mixer, cream butter and brown sugar in a large mixing bowl.
Add in eggs one at a time, blending well after each addition. Then add vanilla and salt.
In a separate bowl, combine gluten free flour, baking soda, baking powder, oats and flaxseed.
Mix mashed banana and yogurt together in a small bowl.
Blend half of dry mixture into butter sugar mixture. Then blend in half of banana yogurt mixture. Repeat.
Add pecans, if desired, then transfer mixture to prepared pan.
Bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
Cool several minutes in the pan then turn out onto a rack to cool.



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