Gluten Free Banana Bread

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!

Note: My cookbook recipe testers named this the best banana bread they’ve ever had, even with gluten. Most of them prefer to add chocolate chips.

Gluten Free Banana Bread

51

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 9x5-inch loaf

Gluten Free Banana Bread

A gluten free banana bread recipe that tastes like the real thing...moist, flavorful, and delicious!

Ingredients:

  • 4 tablespoons (1/2 stick) unsalted butter, softened (or dairy free margarine)
  • 2/3 cup granulated sugar
  • 1 cup + 2 tablespoons mashed, overly ripe/black speckled bananas
  • 2 large eggs*, at room temperature
  • 1 large egg white&, at room temperature
  • 1/2 cup milk of your choice (I used Homemade Raw Almond Milk)
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups Carla's Gluten-free Cake Flour Blend
  • 1/4 teaspoon salt
  • 1/2 cup walnuts or pecans, chopped (optional)
  • 1/2 cup gluten-free chocolate chips (optional)

Instructions:

  1. Spray oil or oil a 9 x 5-inch loaf pan; set aside. Preheat the oven to 350°F.
  2. In the bowl of your mixer, add the butter and sugar. Beat on medium speed until creamy.
  3. Add mashed bananas, eggs, egg white, milk, and vanilla. Beat until thoroughly blended.
  4. Add flour blend and sprinkle salt on top. Blend on medium-low speed until incorporated. The batter is naturally runny.
  5. If using nuts or chocolate chips, using a rubber/silicone spatula, fold them into the batter.
  6. Pour the batter into the loaf pan, and distribute evenly.
  7. Place pan in the oven on the center shelf. Bake 50 - 55 minutes or until golden brown and a toothpick inserted near the center comes out clean.
  8. Carefully remove from pan and place on a cooling rack. Slice with a serrated knife, and serve warm or cool. Once it is completely cool, you may wrap individual slices and freeze. Defrost at room temperature.

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.

*For Egg-Free: Replace each egg white with 2 tablespoons liquid from a can of white beans like cannellini or kidney beans. For each egg yolk, Substitute 1 tablespoon fat like butter or margarine.

Read the feedback from readers below such as, “…tastes like real banana bread…”

19 Replies to “Gluten Free Banana Bread”

  1. I tend to find most recipes too sweet for my taste. Do you think if I cut back on the sugar, say to 1/3 or 1/2 cup, it would make a difference to the outcome?

    1. Carmen,

      All gluten-free all-purpose flours differ. You can only try. Try to avoid one that contains regular rice flour. I use superfine rice flour for many recipes because it is not gritty.

      Good luck, and do let us know which flour you use and how it turns out.

      Carla

    1. 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

  2. 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!

  3. 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.

    1. 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.

  4. 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.

    1. 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.

  5. 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!

    1. 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!

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