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- Dish type
- Cakes with fruit
- Banana cake
- Banana bread
A fun, gluten free marbled banana bread which has chocolate spots just like a giraffe!
3 people made this
- 575g mashed ripe bananas
- 4 eggs
- 125g almond butter
- 60g butter, melted
- 120g coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 85g dark chocolate chips
MethodPrep:20min ›Cook:57min ›Extra time:2hr10min › Ready in:3hr27min
- Preheat oven to 180 C / Gas 4. Line a loaf tin with parchment, leaving an overhang on 2 sides.
- Combine bananas, eggs, almond butter and butter in a blender; blend until smooth. Add coconut flour, cinnamon, bicarbonate of soda, baking powder, vanilla extract and sea salt; mix well.
- Place chocolate chips in a microwave-safe bowl. Heat in the microwave for 1 minute; stir. Continue microwaving in 15-second intervals until completely melted, 30 to 45 seconds.
- Stir about 1/3 of the banana mixture into the melted chocolate until well combined.
- Drop spoonfuls of the chocolate mixture into the prepared loaf tin. Cover chocolate mixture with some of the banana mixture. Drop spoonfuls of chocolate mixture in varying spots over the banana mixture. Cover with remaining banana mixture.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, 55 to 60 minutes. Cool in the loaf tin for 10 minutes; lift loaf onto a cooling rack. Cool completely before slicing, at least 2 hours.
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The Best Gluten-Free Banana Bread
An easy family recipe that yields a perfect banana bread no matter what your dietary preferences-- Gluten-Free, Dairy-Free, Vegan, Nut-Free-- you choose! Chocolate Chip and Walnut topping optional.
Light, moist, soft & fluffy + the best flavor!
Update November 2020: Yes, we are still making banana bread and loving it!
And now I’ve added a cooking video to this page so you can see how easy it is to whip up!
If you’re new to this website, there is a printable recipe at the bottom of every recipe page.
Update April 2020: In the last few weeks while staying home, sooooo many have been making this banana bread and multiple times! So we finally joined the party and made some today!
It’s one of the easiest breads ever and is so adaptable to tastes and dietary needs/ preferences, but it is yummy each and every time!
A perfect soft & fluffy texture and great flavor!
No matter what the season, you can’t go wrong with a classic banana bread!
Besides at the end of the week, we always seem to have some ripe bananas in the house so freshly baked bread is the perfect use for them.
This recipe is from my mom and it is one of those super simple recipes that adapts so well to dietary needs and preferences.
The original recipe was obviously not gluten-free, so with this gluten-free version we used GF Jules All-Purpose Gluten Free Flour. (Affiliate link), which has been our go to gluten-free flour for years as it is easy to substitute 1 for 1 in non-gf recipes. And we added some baking powder and reduced the baking soda so that the loaf was still light and fluffy.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Banana Bread…
We’ve also made it with dairy-free butter and flax egg making it vegan.
And you can omit the walnuts if you have a nut allergy.
No matter how you make it, this bread has a perfect texture — moist (not dry or crumbly), velvety smooth and light and fluffy, just the right amount of sweetness and is always a hit!
All you need… 8-10 ingredients all found in your pantry:
gluten-free all purpose flour
chocolate chips and or walnuts according to tastes.
It is one of the easiest recipes ever!
First you mix the bananas, sugar (option to use less sugar), egg or flax egg and butter.
Separately you mix the flour, baking soda and salt.
Then add dry ingredients to the wet.
Then you add in an optional add-ins… chopped walnuts and chips if using.
Mix them in well and the batter will be smooth and gorgeous looking!
That is the only debate we have in our house is whether or not it should have chocolate chip and walnuts on top?
My husband and kids are purists and love just a good ol’ classic banana bread. I tend to like chips and extra walnuts on top. Which would you choose?
One final tip: when making a loaf bread with toppings I like to line the loaf pan with parchment paper rather than grease and flour the pan.
First, it is so much easier to lift the parchment and the baked bread right out of the loaf pan and not worry about losing any toppings.
And second it is so much easier to clean, which is a huge win!
No matter how you make it– egg/ flax egg, dairy-free or real butter, chips/ no chips, walnuts/ no walnuts…Hope you love it as much as we do!
Scroll down to see recipe and leave a comment if you try it.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
Easy recipes like this gluten-free banana bread are the ones I tend to turn to during a busy week or when we are planning to travel.
Like many people, I get so caught up in everyday life and working on the blog that I often forget to bake something for the girls to have for breakfast or to snack on.
Those exact moments are why I am so glad that I turn to simplicity in the kitchen.
I often get questions, here are just a few that I've received about gluten-free banana bread.
Gluten-Free Banana Bread Recipe
Today I want to share an easy gluten-free banana bread recipe that hits many of the needs for my family! This recipe is gluten-free, dairy-free, nut-free, meat-free, all-natural, and easy on the budget (especially if you catch a deal on ripe bananas)! It is also a family favorite!
I am certain that a proper "Chef" would be nothing short of frazzled if he catered one of my family's get-togethers. In our large family, we have so many different dietary needs.
Unlike a trained chef, I don't take this as disheartening, I view it as a challenge! Finding recipes that I can tweak to encompass all of our dietary restrictions and then having them turn out is pretty darn gratifying.
Sometimes when baking gluten-free, you will notice a different texture to your baked goods. This recipe turned out amazing and will impress gluten-free and "normal" eaters alike!
I challenge you to find anything "different" about this bread. It has an amazing flavor, a great texture, and is majorly addictive!
How to Make Gluten Free Pita Bread
Just in case you were wondering just how easy this pita bread really is, read on.
Start with the ingredients
Arrowroot powder is a super starch made from the root of the tropical plant, Maranta arundinacea. It is not a grain, so it's perfect if you're on a grain free diet.
The almond flour is a power punch of good nutrients. Almonds are super healthy nuts, providing a good amount of the mineral manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each ¼ cup serving. Not only do almonds have a healthy boost of protein, but they are also very low in carbohydrates and naturally gluten free.
The end result of the pita bread batter is a lot like thin pancake batter. It's just slightly thick enough to hold it's shape.
Cooking the pita bread
The key to cooking pita bread is olive oil.
But not in the recipe, in the skillet.
A nice drop or two of olive oil helps the pita breads brown and develop a firm exterior while still keeping the interior tender.
Look at that delicious golden brown color.
Note: For flipping the pita breads, use a long flat spatula like this one and carefully slide it underneath. Tilt the skillet a little as you flip the other side in to cook.
This recipe makes 5 pita breads if you use about &frac23 cup batter for each. If you happen to have any pitas left over and don't want to use them right away, just freeze them!
Simply layer each one in between plastic wrap and cover the entire stack with foil. Stick them in a freezer bag and you'll be able to have delicious pita breads any time.
We can shape this bread into any shape you prefer.
We can divide them into 8 small dough balls (78-80 g each) to shape them as dinner rolls or yeast rolls or tiger rolls.
Here in the video,I divided the proofed dough into halves.
Degas the dough and shaped them to form small long loaves.
Place them on parchment lined baking sheet or onto a lightly floured baking sheet.
Cover the dough with a plastic film so that it will not get dry.
I smeared some oil on a plastic film to prevent any chance of dough sticking to the cling film.
You probably know what is the existing trend for baking if you follow some Facebook group or some Instagram posts. I rode on the wagon of baking this Giraffe Bread when I first caught hold of Victoria Bakes' post on a FB group. I like her recipes because I found them to be rather foolproof and usually it turns out good. Though my bread wasn't as pretty, at least from one look, it is still recognisable as giraffe print. And the bread stays soft on the third day too!
Recipe for Giraffe Bread, modified from Victoria Bakes.
(Makes slightly more than a regular loaf)
600g Bread flour
20g Unsalted butter
10g Instant dry yeast
35g Cocoa powder + 4 tbsp milk
1. M ix all ingredients together, except butter, and knead till you get a dough.
2. I ncorporate butter, knead till window pane stage.
3. R emove 240g dough (which I found was too little. Use 280g.)
4. In the remaining dough, knead in cocoa powder and milk.
5. In a separate container, leave both dough to rise till double in size, about 45mins to 1 hr.)
6. Punch the doughs down and divide each dough into 8 equal portions. (I divided into 16 since I doubled the recipe. But it was too small. Stick to 8 portions just nice.) Rest for 15 mins.
7. Roll out one portion of chocolate dough into a flat rectangular sheet then roll up lengthwise.
8. Take a portion of original (white) dough, and roll into a flat rectangular sheet. Place rolled chocolate dough in the middle and wrap white dough around it. Seal seams well. repeat this process till all dough has been used up.
9. I n a regular loaf pan, place 3 rolls on the bottom of the pan, then top with 2 rolls, and finally, 3 more rolls on the top layer.
10. P roof till the dough reaches 80% of the height of the loaf pan.
11. B ake in preheated oven of 180 degrees for 35mins. Tent the top if it started to burn.
12. C ool loaf before slicing. Enjoy your giraffe patterned slice.
That bread is so beautiful!! You did such an amazing job on it!
Thank you Karen and Elvira.
I love the height and the "humps" on the surface of your loaf! Very nice. thanks for the shoutout )
Gluten-Free Banana Oat Bread
We planted banana trees in our yard last year and wow do we have a bumper crop! Thus, came this recipe for banana bread. I started with a recipe I found on www.MinimalistBaker.com because truthfully, I don’t like to bake. Why? Because you must follow the recipe (food science, you know). I have, however, developed the ability to tweak baked goods recipes without making a mess out of the item. Believe me, there were a few epic fails along the way!
Last week, we picked over 50 bananas from the tree in our yard. I decided to try a different kind of banana bread and test it out on our staff. Dr. Hauser said, “Wow, you’re brave. What if it tastes terrible?” I said, “Well, we’ll throw it out!” Ha!
Here it is – tweaks and all –
In one bowl mix together all ingredients up through the almond milk. Then add almond flour, gluten free flour, and oats. Do not overmix. Pour into greased or parchment paper lined loaf pan. Bake at 350 degrees for 1 hour to 1 hour 15 min. * Optional ingredients
Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.