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Best enjoyed with a cup of tea as a midday treat, banana bread is a fantastic, not to mention classic, option. It’s a breeze to throw together, and can easily be made gluten free, as Nicole Knegt from Four Spoons Bakery shows us…
A few years back, my husband and I ran a gluten-free micro-bakery at our local farmers’ market. Every Saturday, I would wake up while it was still dark to bake – I loved it. By the time I had finished, I had whipped up three versions of banana bread. All gluten free, of course, and all delightfully tempting, each in their own unique way.
For chocolate lovers, we threw in a handful of chocolate chips; for fruit lovers, we added blueberries or cherries (if in season); and sometimes we sprinkled in a dash of cinnamon.
This banana bread recipe is so simple, absolutely mouthwatering, and doesn’t require an extensive or expensive list of gluten-free flours. Apple sauce makes for a moist bread, while a touch of honey and vanilla bring lovely flavours to the table.
GLUTEN-FREE BANANA BREAD
Makes approx 10 thick slices
250g brown rice flour, plus extra for dusting
75g tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
250g ripe bananas (approximately 2 bananas)
185g apple sauce
70g sunflower oil
85g runny honey
2 free-range eggs
1 teaspoon vanilla extract
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and flour a 11cm x 21cm loaf tin, or line with greaseproof paper.
- In a large mixing bowl, thoroughly combine all of the dry ingredients, together with ½ a teaspoon of sea salt.
- In a separate bowl, mash the bananas with a fork, then add the remaining wet ingredients to the bananas and combine.
- Add the wet ingredients to the dry ingredients and stir until just combined (be careful not to overmix, as this can compromise the loaf’s ability to rise). Pour the batter into the prepared loaf tin.
- Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the centre of the loaf comes away clean. Once cooked, allow to cool in the pan before serving.
Once you’ve mastered this version, why not try mixing things up with these different twists?
- Cherry banana bread: Pour ⅓ of the batter into your pan and scoop in a few spoonfuls of cherry pie filling. Continue to layer batter and cherry filling, finishing with a few spoons of cherry filling the top of the loaf.
- Chocolate banana bread: Add 40g of cocoa powder to the dry ingredients.
- Cinnamon banana bread: Add 1 teaspoon of ground cinnamon to the dry ingredients and leave out the vanilla.
- Chocolate chip banana bread: Add ½ cup of semi-sweet chocolate chips to the wet ingredients.
TRICKS FOR GLUTEN-FREE BAKING
- Xanthan gum is critical! It mimics gluten by thickening the batter – without it, the recipe will not work. If you prefer to bake without xanthan gum, it can be replaced with half a teaspoon of guar gum.
- Brown rice flour varies in texture. Some brands will have a fine grind, while others are much more coarse. I have found that it is always best to bake with a finely ground flour.
- Always allow your gluten-free baking to cool in the pan, as it will need time to set once removed from the oven.
For more gluten-free inspiration, check out these recipes. If you’re after more mouthwatering gluten-free goodies to bake, we recommend this deliciously spiced carrot cake.
This Low-Sugar, Gluten-Free Banana Bread Will Be Your New Favorite Breakfast
Well, we’ve got you covered on the banana bread front, at least. Bless chefs Jenny Dorsey and Mia Rigden, the hosts of Well+Good’s show Alt-Baking Bootcamp, for experimenting enough with different alt-flours and ingredients to create a recipe that tastes moist, buttery, and sweet.
The secret? Using a mix of almond and coconut flours to mimic the texture of a traditional banana bread. “Coconut flour and almond flour mix rather well to counterbalance the kind of drying effect that coconut flour has, and almond flour introduces that fattiness that you want for that nice, soft crumb in your baked goods,” says Dorsey.
The two alt-flours also add flavor and sweetness, sans refined sugar. (The bananas and maple syrup obviously help in this department, too.) They also add in cinnamon, which not only punches up the flavor but helps balance blood sugar levels to potentially mitigate any post-snack sugar crash. Read: It’s healthy *and* delicious.
Intrigued, gluten-free eaters? The recipe awaits.
- 2 cups gluten-free all purpose baking flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ½ cup turbinado sugar
- 2 eggs, lightly beaten
- 3 tablespoons maple syrup
- 6 ripe bananas, mashed
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture mix until batter is just moist. Pour batter into prepared loaf pan.
Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
How do you know when your banana bread is done?
I always recommend that you start testing your gf banana bread for doneness about 5-7 minutes before the recipe calls for.
It will continue to bake after you pull it out of the oven, but you want to make sure the center is done.
Oven temperatures may vary and this can effect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it's done.
How to make gluten free banana bread
- In a large mixing bowl mix mashed banana, oil, yogurt (or apple sauce, or additional oil or butter), sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking powder, baking soda, and salt. Stir until combined.
- If desired, fold in chocolate chips.
- Pour batter into the prepared loaf pan and tap it on the counter a few times until it's level.
- Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
You can use milk instead of yogurt in this gf banana bread recipe. Just note that the batter will be slightly runnier, but don't worry.
These steps are for illustration purposes. Please see the printable recipe below for the full instructions.
What happens when you forget to put in baking soda?
Baking soda is an important leavening agent in recipes. If you forget it, your gluten-free banana bread will not rise.
It'll still taste good, but it will be hard and dense. If you leave the baking soda out of this gluten-free banana bread consider making it into Gluten Free French Toast.
How long should the gluten-free banana bread cool?
Let your banana bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven.
Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
Gluten-Free Banana Bread Mixes
Gluten Free Banana Quick Bread & Muffin Mix - Pillsbury Baking
King Arthur Gluten-Free Banana Bread Mix
Simple Mill Banana Muffin & Bread Mix
Interested in another recipe that uses banana? Try My Gluten Free Kitchen's Gluten-free Dairy-free Banana Chocolate Chip Muffins. For a paleo version, you might like Bakerita's Paleo Chocolate Chunk Banana Bread.
Gluten Free Banana Bread Recipe
Banana bread is a classic breakfast bread that can also be served as a dessert or at tea-time with coffee or tea. What makes this recipe unique is that it’s gluten free. Gluten free breads can be a challenge because they don’t rise like most breads, but a cake bread like this banana bread is different. That’s because baking powder takes the place of yeast and the bread rises in the bread machine as it bakes. But that presents a question: does your bread machine have a dedicated gluten free setting and should you use it for a cake bread?
The simple answer is: NO. Gluten free settings have a rising cycle which is unnecessary for a cake bread. In fact, a gluten free setting will make the bread heavy and dense. You need to either use a cake bread setting or finish the loaf in the oven. Ultimately, it’s the ingredients that make this gluten free, not the bread machine setting. If you don’t have a cake bread setting use either a pasta dough or pizza dough setting which does not have a rising cycle, or use the basic bread setting but pour out the batter before the rising cycle starts and finish in the oven.
I would recommend a buttered baking bread pan and an oven setting of 350 degrees F (175 degrees C). Bake for 20 to 35 minutes until a knife or wooden skewer emerges from the center dry. If wet, bake another 5 minutes until they emerge dry.
Another key to success for this bread is the use of very ripe bananas. The darker the skin on the bananas the better. They are very soft and easily incorporate into the batter. Bananas that are too fresh are too firm and will not blend with the batter.
You can go two ways with this. One is to use the bread machine from start to finish assuming you have a cake-bread setting or you can finish in the oven. If using the cake-bread setting on your bread machine choose the cake-bread setting for a 1.5-pound loaf, medium crust.
If you want to finish in the oven, butter a baking pan and preheat the oven to 350 degrees F (175 degrees C). A 9x5 loaf pan is best either metal or glass. Bake for 25 to 30 minutes and do the knife or wooden skewer test to determine that the center of the bread is baked. When done for either approach, let rest for 10 minutes and then remove and serve.
Gluten-Free Banana Bread
This Gluten-Free Banana Bread is one of my favorite gluten-free baking recipes of all time! It’s a good way to use up ripe bananas, and the recipe is something you can feel good about making and sharing.
Banana bread is something I make often because we always seem to have some bananas hanging around. With this recipe, you can use up those bananas that stayed on the counter a little too long. Homemade banana bread is the best way to start the day or end an afternoon with a cup of dalgona whipped coffee or tea.
I love to serve it fresh out of the oven or toasted slightly with butter for an easy and delicious snack!
This gluten-free banana bread is deliciously moist with a tender crumb and not overly sweet, just as it should be. And you can’t even tell it’s gluten-free!
It’s best to use bananas when they are at their sweetest and ripest, which is when they have developed spots all over. If you notice your bananas are getting soft and you don’t have time to use it right away, peel them and freeze them for use later. It gets a little darker in the freezer, but it’s perfectly fine to thaw and use in recipes.
This banana bread recipe makes a quick and easy make-ahead breakfast, snack or even dessert and I always seem to have everything I need on hand. Since it makes one loaf, you might considering doubling the recipe if you plan to have one now and save one for later.
Gluten-free banana bread recipe ingredients
This recipe comes together easily with simple ingredients you likely already have in your pantry.
- Ripe bananas: Use very ripe bananas with lots of black/brown spots for the best flavor. If your bananas are not ripe enough, you can compensate by increasing the amount of sweetener.
- Gluten-free flour: Different brands of gluten-free flours can produce different results. You might have to try a few and experiment with ones that you like. For me, I like Bob’s Red Mill Gluten Free All Purpose Baking Flour and King Arthur Gluten Free All Purpose Flour.
- Brown sugar: You can also use granulated sugar, but I like the flavor of light brown sugar in this recipe.
- Butter: Make sure the butter is melted and cooled to room temperature before mixing with other wet ingredients. You can also substitute with coconut oil as I mention below.
- Xanthan gum: Most gluten-free flour blends contain xanthan gum, so you might not need to add any. Check the labels to make sure.
- Baking soda: This gives the banana bread a nice dome on top. If you find that your loaf looks flat and doesn’t puff up well, try increasing the baking soda by up to 1/2 teaspoon.
- Eggs: Make sure they are at room temperature.
Scroll down below for full printable recipe with ingredient amounts.
How to make banana bread
This recipe is really easy to make with no mixer or special tools required. You can quickly whip up this super moist gluten-free banana bread in three easy steps and with just a fork and a whisk.
- Combine wet ingredients together and set aside.
- Combine the dry ingredients.
- Add the dry ingredients to the wet and stir until well mixed and bake.
Some tips for this recipe:
- Bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room temperature ingredients.
- Use bananas from the freezer if that’s what you have, just be sure to thaw them out before adding to the mixture. Remember, three bananas equal 1 cup of mashed bananas.
- Check your bread at least 10 minutes before the bake time is up. If it is getting too browned but the bread is not cooked through, place a foil over the top and bake until a toothpick inserted in the center comes out clean.
- Line the loaf pan with parchment paper leaving extra paper folded over the edges of the pan for easy removal.
- Most people complain about a gritty texture in gluten-free baking. If you feel that your baked goods have a grainy texture, try letting the batter rest for about half an hour before baking so that the dry ingredients have time to take up moisture from the wet ingredients.
Can you make this vegan?
Yes! You can replace the eggs with flax eggs. For each flax “egg”, combine 1 tablespoon of flaxseed meal and 2 1/2 tbsps of water in a small bowl, stir, and let it rest for 5 minutes to thicken. Add to the recipe in place of 1 egg. Instead of butter, you can use equal amount of melted coconut oil.
What are some variations on this dish?
It’s delicious as is but if you want to switch it up, try adding these mix-ins:
- Chocolate chips (I like semisweet or dark chocolate chips/chunks)
- Shredded unsweetened coconut or coconut flakes
What is the best way to store it?
This gluten-free banana bread can be stored at room temperature for up to 3 days. Keep it wrapped in plastic wrap, foil, or in a ziplock bag.
Is this gluten-free banana bread freezer-friendly?
Like most banana bread recipes, this bread freezes nicely and lasts for about 2 months in the freezer. To freeze the entire loaf, let it cool completely to room temperature, wrap tightly with plastic wrap, and place it in an airtight container or ziplock bag. You can also freeze it in individual slices for a quick snack on the go.
- 3 ripe bananas, mashed
- ⅓ cup unsalted butter, melted
- 2 large eggs, room temperature
- 2 tbsps milk
- 1 tsp vanilla extract
- 1½ cups gluten-free flour
- ¾ cup brown sugar
- 1 tsp baking soda
- ¼ tsp xanthan gum, leave out if your flour already has it
- ¼ tsp salt
- ½ tsp ground cinnamon
- Preheat the oven to 350°F. Coat a 8 x 4 loaf pan with cooking spray.
- In a mixing bowl, mix together mashed bananas, melted butter, eggs, milk, and vanilla. In a separate bowl combine flour, brown sugar, baking soda, xanthan gum (if using), salt, and cinnamon.
- Add the flour mixture to the wet mixture and stir until combined.
- Pour into the greased loaf pan. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove from pan and allow to cool completely.
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How to Make Gluten Free Chocolate Chip Banana Bread.
It's so simple just whisk together all dry ingredients in a large bowl. In a small bowl mix all wet ingredients together and then pour into bowl of dry ingredients. Mix well and pour into prepared loaf pan. Cook until a toothpick inserted in the center comes out clean.
Gluten-Free Quick & Easy Banana Bread made with baking mix
This gluten-free banana bread is just as good as the traditional version: sweet and moist. It's perfect as is, or with a smear of cream cheese.
- 1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
- 1 cup (213g) brown sugar, packed
- 3 large eggs
- 2 cups (454g) mashed ripe banana (about 4 1/2 medium bananas)
- 2 1/4 cups (269g) Gluten-Free All-Purpose Baking Mix*
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1/4 teaspoon nutmeg, optional
- 3/4 cup (85g) chopped walnuts, optional
- 1 tablespoon sparkling white sugar, optional
Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
In a large bowl, stir together the oil or melted butter and sugar.
Add the eggs, mixing until well blended.
Add the mashed banana, baking mix, baking soda, cinnamon, and nutmeg all at once, mixing until blended.
Spoon the batter into the prepared pan. Sprinkle with sparkling sugar.
Allow the batter to rest 10 minutes.
Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
Continue to bake until the top springs back and a toothpick inserted into the center comes out clean or with a few wet crumbs clinging to it, an additional 20 to 25 minutes.
Allow the bread to cool for 10 minutes in the pan. Run a table knife around the edges, turn it out of the pan, and cool completely on a rack.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
How To Make Banana Bread
Start by combining the almond flour, tapioca starch, baking soda, and salt in a large bowl and mix well. In another bowl, mash the rip bananas and set aside.
Mix the coconut sugar and egg until light and fluffy in another bowl. Add the melted ghee or butter, vanilla, and apple cider vinegar.
Add the mashed banana to the wet ingredients and then add to the dry ingredients. Mix well, add the walnuts, and transfer the banana bread batter to a prepared loaf tin and bake at 350F for 50 minutes.
- Use two bowls. I wish this was a “one-bowl gluten-free banana bread.” Because that would mean you only have one bowl to clean. It’s not–but for a good reason. You want the baking powder and baking soda evenly mixed through the flour. This ensures that your banana bread rises evenly. So you’ll need to whisk together the dry ingredients in a bowl before adding them to the banana mixture.
- Mix with a wooden spoon. Or not! There’s no need to use an electric mixer for this recipe unless you prefer to use one. I mash the bananas with a fork, mix the dry ingredients with a whisk, and then stir everything together with a wooden spoon or rubber spatula.
- Bake gluten-free banana bread in a metal pan. The best pan for banana bread is a metal pan. (see below for more information on this.)
- Cover the bread,if needed. Banana bread takes a long time to bake. This means that the top can get a little too dark in some ovens. If you notice that the top dark but the center still needs a little more baking time, cover the bread with a piece of foil for the last 10 minutes of baking.
Moist and fluffy gluten-free banana bread with chocolate chips
- 4 large ripe bananas, mashed, about 1.5 cups
- 2 large eggs
- 1/4 cup grass-fed butter, melted and cooled
- 2 tsp pure vanilla extract
- 1 2/3 cups gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon, optional
- 2/3 cup chocolate chips, optional
- Preheat the oven to 350 degrees F and line a 9&rdquo x 5&rdquo loaf pan with parchment paper.
- Mash the bananas in a mixing bowl. Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
- In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined.
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
- Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
- Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.
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Thursday 27th of May 2021
I live in Colorado up in the mountains. do you adjust the recipe for high altitudes?
Thursday 27th of May 2021
When I bake at high altitude, I notice I need a slightly longer bake time and a little additional flour. For this particular recipe, I would bump up the oven temperature to 375 and bake for 35 to 45 minutes (keep an eye on it after 35 minutes).
I found this article that shows all of the precise adjustments you can make for a near perfect conversion for all of your baked goods. They mention adjusting the liquid and sugar as well, but I've never done that :) Hope that helps!
Wednesday 26th of May 2021
Didi it yesterday and came out fantastic. I replaced the coconut sugar for Raw Organic and was excellent. Had to cook 15 to 20 minutes longer (electric oven). Added chopped pecans instead of chocolate (delicious). Can you put it in the freezer? Thanks!!
Wednesday 26th of May 2021
Ooh, I love the idea of chopped pecans! So happy it turned out great! Yes, you can absolutely freeze the bread! I like to slice it first, then wrap it in plastic wrap, then put it in a zip lock bag to avoid freezer burn. Slicing it before freezing makes it easier to just heat a slice up rather than trying to slice the loaf when it's frozen. ) xoxox
I made these into muffins and they were perfect. Cooked for 25 minutes and let rest in oven for 10 minutes. Such a great use of my over ripe bananas.
Tuesday 13th of April 2021
I'm so happy you love the recipe as muffins too! Thanks so much for the feedback, Tailyn!
Saturday 10th of April 2021
I'm so happy to hear it, Tailyn! Thanks for sharing! xoxoxo
Friday 26th of March 2021
Can I substitute brown sugar for coconut surgar?
Saturday 27th of March 2021
Yes, absolutely! Swap it as a 1:1 replacement :) Hope you love the banana bread! xoxox
Thursday 18th of March 2021
Hello! I have made your recipe many times for my family and it is absolutely incredible! It is so moist and perfectly sweet. I am wanting to make them as muffins to bring to my school. How many muffins will it make and how high do you recommend filling the muffin cups? Thanks so much for your recipe.
Friday 19th of March 2021
I'm so happy you like it, Anneke! Thanks so much for the sweet note! It should make 15 muffins. I would fill the holes 3/4 of the way up and bake at 350 for 30 to 35 minutes. Hope you love them as muffins! xoxo
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