Gluten Free Banana Bread
by: claire cary
Your hunt for the perfect gluten free banana bread is over, because this is it! This recipe is easy to make, made in one bowl, and yields the perfect moist and fluffy banana bread that just so happens to be dairy free!
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10
Ingredients
Wet:
- 1 ½ cups pureed banana about 3-4 large bananas
- 2 large eggs
- ⅓ cup butter melted
- ¼ cup soy milk can sub for any kind ofmilk
- ¼ cup light brown sugar
- ½ cup white sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Dry:
- 1 ½ cup GF all purpose flour spooned and leveled
- ¾ cups oat flour spooned and leveled
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- optional: 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Puree the bananas in your blender and measure out 1 1/2 cups to a bowl.
- Add in all remaining wet ingredients and whisk together until well combined.
- To the same bowl, add in both flours and all remaining dry ingredients aside from the walnuts. Be sure to spoon and level the flour into dry measuring cups, don't scoop from the bag.
- Mix everything together with a wooden spoon, just until no flour clumps remain.
- Stir in the chopped nuts.
- Transfer to a 9x5 loaf pan lined with parchment paper and top with additional chopped walnuts and a sprinkle of brown sugar.
- Bake for 50-60 minutes, or until a toothpick comes out clean. 55 minutes is ideal in my oven, but all ovens are different. Avoid opening the oven while baking because this can prevent the bread from rising properly.
- Once done, remove from the oven and let cool in the pan for 10 minutes, then lift out and transfer to a wire rack to finish cooling. It's important to let it cool completely before slicing to ensure it doesn't crumble. Enjoy!
Notes
I used the Bob's Red Mill 1:1 All Purpose Gluten Free Baking Flour which I highly recommend for this recipe. Other GF all purpose flours should work, but make sure your blend has xanthan gum in it.
The eggs are a key ingredient in this recipe to give the bread its height and fluffy texture. I have not tested a vegan version for this bread, but I do have a gluten free and vegan banana bread recipe as well.
You can use any kind of granulated sugar you like here. I like using a mix of light brown and white for the best texture and flavor, but you can use all of one or the other if you prefer or sub for coconut sugar.
You can sub the butter with coconut oil or dairy free butter.
Serving: 1slice / Calories: 289kcal / Carbohydrates: 41.1g / Protein: 5.8g / Fat: 11.9g / Fiber: 2.6g / Sugar: 18g
