I have been meaning to develop a gluten free banana bread recipe for some time now, but just could not decide whether I wanted to go for a heavier, super moist banana bread or closer to a cake-like texture. I opted for the heavy, moist one. The experimenter in me wanted to see what would happen if I added a 1/2 cup of milk (I used homemade almond milk) to what I was positive would make the perfect gluten free banana bread recipe. And boy, I am so glad that I did. It came out perfect! It tastes like real banana bread! Adding milk usually helps gluten-free baked goods, as it contains protein, but when I saw such a runny batter I became worried. No problems though. So happy, fulfilled and full! Enjoy!
Ingredients
- 1/2 stick (4 Tablespoons) butter or buttery spread, softened
- 2/3 cup sugar (I used evaporated cane juice)
- 2 large bananas or 3 medium, very ripe (about 1 1/8 cups, mashed)
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 1/2 cup milk of your choice (I used homemade almond milk.)
- 1 teaspoon vanilla
- 1 3/4 cups Carla's Gluten-free Cake Flour Blend
- 1/4 teaspoon sea salt or salt
- 1/2 cup walnuts, chopped (optional)
Directions
- Spray oil or oil a 9x5" loaf pan.
- Preheat oven to 350°F.
- In the bowl of your mixer, add butter and sugar and mix on medium speed until creamed.
- Add mashed bananas, eggs and milk; and and mix until well blended.
- Add flour and salt to wet mixture and blend on low-medium speed until well incorporated. Batter will be runny.
- By hand, fold in walnuts, if using.
- Pour batter into loaf pan; distribute evenly.
- Place in oven and bake for 50-55 minutes or until golden brown and toothpick inserted comes out clean.
- Carefully remove from pan and place on a cooling rack, or serve immediately.
- Slice with a serrated knife.
- Store once it is completely cooled.
Tips
If you are on a nut-free diet, instead of walnuts as an add-in, use a teaspoon of poppy seeds, added directly into the batter.
Read the feedback from readers below, “…tastes like real banana bread…”
Could you just sift white rice flour to make it superfine?
Hi Gaile,
Unfortunately, no. I have tried grinding it up in my food processor and that really did not make much of a difference. My cake was still gritty. The one thing I have not tried, though, is using a mortar and pestle, if you have one. Or perhaps a coffee grinder will help. Good luck!
Carla
Carla,
Just had a piece fresh out of the oven, and you are right ~ it is awesome! Thanks so much for the time & effort you put into provided the GF world with delicious “normal” food. I made a double batch, left out 1/4 of the sugar, and baked it in a bar pan. Made wonderful banana bars, which I’ll lightly frost & add the bit of sweet back that was left out in the sugar. THANKS!
Lola,
So glad you enjoyed this recipe. Ooo, banana bars sound delish! Keep up the creative gluten-free baking!
Carla
Love the look of recipe but when I got to your blend for flour-that is really too much work for some folks-I stopped. I wish you would also just give how much of other types of gluten free flour-just to KEEP IT SIMPLE for us! THanks.
Kala,
I find that using suuperfine rice flour is the key to creating an excellent texture in gluten-free muffins and cake. If you make a huge batch and keep it in your pantry, making gluten-free baked goods is a snap, and your initial effort will pay off big time! When using superfine rice flour you usually need a bit more moisture/liquid, therefore, I would not want to suggest using an all purpose flour.
as Gluten free breads go, this wasn’t too bad. it was my first Gluten free home made bread and i was surprised honestly, that i even found it eatable. it was indeed moist. to b honest, i thought it would taste amazing under some ice cream as a desert. too bad i can’t eat ice cream n e more lol.
its hard to tell when it’s done, because it doesn’t rise. i think i took it out of the oven just in time though. i hope i store it right tonight, otherwise, it will b a brick in the morning when it dries out.
Fawn, thanks for your feedback. It should rise, though. If it looks like the photo then you’ve done it all right. I suppose if you use different size bananas it may come out a bit different. Did you use “superfine” rice flours. That is the key! If so, it should keep moist for several days.
I have been craving some banana bread and your recipe came at the perfect time. It was amazing. I was most amazed that it tastes like real banana bread, Moist and delicious. My family is gobbling it up as I type (Non GF people). I will be making more since it was such a hit.
Thank you for the great recipe its in my “Best of the Best “Folder!
Ah, I’m so glad your family enjoyed this recipe, Diane. And thank you so much for leaving feedback so that others will know it’s now a truly tested recipe.
Looks yummy! Sometimes the runniest gluten-free batter turn out the best.
Ya, it’s that sometimes that I always worry about! LOL! I find that most gluten-free doughs and batters that are successful are thicker than normal batters and doughs, therefore, my needless worries. Have a great weekend!