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.
A gluten free banana bread recipe that tastes like the real thing...moist, flavorful, and delicious!
- 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)
- Spray oil or oil a 9 x 5-inch loaf pan; set aside. Preheat the oven to 350°F.
- In the bowl of your mixer, add the butter and sugar. Beat on medium speed until creamy.
- Add mashed bananas, eggs, egg white, milk, and vanilla. Beat until thoroughly blended.
- Add flour blend and sprinkle salt on top. Blend on medium-low speed until incorporated. The batter is naturally runny.
- If using nuts or chocolate chips, using a rubber/silicone spatula, fold them into the batter.
- Pour the batter into the loaf pan, and distribute evenly.
- 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.
- 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.
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.
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.
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