Gluten Free Banana Bread
My grammy could make quick bread in her sleep. Truly. She always managed to have a fresh loaf of incredibly moist quick bread coming out of the oven when we came to visit. I loved the smell of her home. By the time we settled in, she would have warm slices smothered with butter set out on a plate. Goodness, how I miss her. I keep memories of her alive with every loaf of Gluten Free Banana Bread that we bake. She would be proud!
Flour Farm’s Version of the Tastiest Banana Bread
Thank heavens our family loves homemade banana bread. Sometimes we make a loaf with nuts, but our favorite version is made with mini chocolate chips. This recipe is easy to adapt to suit your tastes. The most important ingredient: caramelized bananas. You may skip this process and just use over-ripe bananas, but the flavor will taste like you added rum to the recipe, and the batter will very wet (the rise will also not be as high). Instead, we prefer the natural sweetness of bananas to emerge from a gentle heating process. As a bonus – we use less sugar in our recipe.
Incredibly Moist Secret: Caramelized Bananas
How to caramelize bananas: Peel about 4 medium/large bananas and cut them in half. Then cut them in half again lengthwise. (If your bananas are REALLY ripe, just toss peeled fruit into the pan and mush with a wooden spoon or spatula). Place bananas cut side down in a non-stick skillet prepared with a thin layer of oil, non-stick spray or butter. Heat bananas on medium-low until the underside is light brown and bananas start to soften, (about 10 minutes). Turn the bananas to cook the other side, (another 10 minutes). Bananas are done when you can easily mash them with a fork, and quite a bit of liquid has cooked out. The purpose of this technique is to remove excess water and enhance the natural sweetness factor of bananas, so you will want to measure the amount needed after you caramelize bananas – not before. Remove the pan from heat and transfer mashed bananas to a small bowl to cool. The mush does not have to be completely cool to add to the batter, just not hot. If making ahead of time, refrigerate for up to three days or freeze for up to a month.
Muffins & Other Yummy Info
Use this recipe to make muffins! Divide batter into 12 regular muffin wells. Bake at 425F/220C for 10 minutes. Reduce oven temp to 375F/191C and continue to bake for 8-10 more minutes. In the mood for a quick bread variation? Try making our Gluten Free Pumpkin Bread, Gluten Free Apple Cinnamon Bread or our Gluten Free Pear Cardamom Bread. Yum!
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Please let us know how our gluten free Banana Bread recipe worked for you! Was it as incredibly moist as promised? We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Recipe Inspiration: Visits with Grammy; Photos by DuPree Productions; Recipe updated 6.20 with recipe improvements and clarified directions
Gluten Free Banana Bread
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
Incredibly moist, sweetly balanced banana bread that will disappear before it has a chance to cool. No one will know it’s gluten free! PS: instructions on how to caramelize bananas are found in the notes section below.
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: For information on how to substitute an ingredient, click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Dry
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C spoon & level)
- 2 1/2 tsp Aluminum Free, Double Acting Baking Powder (11g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1 tsp Ground Cinnamon (3g)
- 1/8 tsp Ascorbic Acid, optional (Vitamin C Powder)
- 1/2 T Acacia Powder, optional (4g)
- Optional: 56g (2 oz) Chopped Nuts (1/2 C) and/or 99g (3.5 oz) Mini Chocolate Chips (1/2 C)
Wet
- 227g (8 oz) Caramelized Bananas, mashed (about 1 cup, measure banana after cooking, not before)
- 57g (2 oz) Butter, melted and cooled (1/4 C)
- 59 ml (2 fl oz) Your Favorite Oil (1/4 C – we use sunflower or avocado oil)
- 100g (3.5 oz) Light Brown Cane Sugar (packed 1/2 C)
- 2 Large pasture Raised Eggs (100g)
- 2 tsp Pure Vanilla Extract (10 ml)
- 57g (2 oz) Plain Greek Yogurt (1/4 cup)
Topping (optional)
- 1 T Cane Sugar
- 1/4 tsp Ground Cinnamon
Instructions
Equipment: Digital Scale (preferred), 8.5 x 4.5 Loaf Pan, Whisk, Sturdy Mixing Spoon, 10-12″ Skillet, Instant Read Digital Thermometer, Measuring Spoons & Cups, Aluminum Foil, Mixing bowls, Tongs or fork
Muffins: See note below
Before You Dive In – Prep: Please read!
- Caramelize bananas
- Melt and cool the butter
- Chop nuts (if using)
- Move oven rack to middle rack
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)
- Spray, grease or Goop an 8.5 x 4.5″ loaf pan if using a non-stick or silicone covered pan. If not, place parchment inside the pan and grease the entire interior of the loaf pan for ease of removal.
Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.
Step 2: In a separate large bowl, add all of the wet ingredients. Mix thoroughly using a whisk.
Step 3: Add the dry ingredients to the wet ingredients and stir with a sturdy mixing spoon until all of the dry ingredients are incorporated.
Step 4: Pour the batter into the prepared loaf pan. Sprinkle with cinnamon and sugar (if using) and place in the center of a preheated 400F/200 C oven.
Step 5: Bake for 10 minutes. REDUCE the heat to 350 F/177 C and bake for 25-30 more minutes. A toothpick inserted in the center will come out clean. Alternatively the internal temp should read 205 F/96 C.
Step 6: Remove the pan from the oven and allow it to sit on the cooling rack for 5-10 minutes. Turn the pan on it’s side and release the loaf. Continue to cool until ready to eat.
Step 7: If there is any bread left over after you start into it, wrap it in foil or place it in a container with the lid not tightly fastened to prevent the bread from getting soggy. It will stay on the counter for up to 3 days.
Enjoy!
Notes
How to Caramelize Bananas: Peel about 4 medium/large bananas and cut them in half. Then cut them in half again lengthwise. (If your bananas are REALLY ripe, just toss peeled fruit into the pan and mush with a wooden spoon or spatula). Place bananas cut side down in a non-stick skillet prepared with a thin layer of oil, non-stick spray or butter. Heat bananas on medium-low until the underside is light brown and bananas start to soften, (about 10 minutes). Turn the bananas to cook the other side, (10 minutes). Bananas are done when you can easily mash them with a fork, and quite a bit of liquid has cooked out. The purpose of this technique is to remove excess water and enhance the natural sweetness factor of bananas, so you will want to measure the amount needed after you caramelize bananas – not before. Remove pan from heat and transfer mashed bananas to a small bowl to cool. The mush does not have to be completely cool to add to the batter, just not hot. If making ahead of time, refrigerate for up to three days or freeze for up to a month.
To Make Muffins: This recipe yields 12 regular muffins. Divide batter into 12 regular muffin wells. Bake at 425 F/220 C for 10 minutes. Reduce oven temp to 375F/191C and continue to bake for 8-10 more minutes.
To freeze: This bread freezes beautifully for up to a month! You can cut individual pieces and wrap them or wrap the whole loaf in a freezer safe container and store for a month. Thaw on the counter or in the toaster on the lowest setting.
The nutrition information provided below is for recipe as written with optional ingredients and nuts. If you make the bread with Enjoy Life Chocolate Mini Chips, add .5g of saturated fat, 3g of carbohydrates, and 2g of sugars. One loaf yields about 19 -45g slices.
- Prep Time: 30 min
- Cook Time: 60 minutes
- Category: bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 11g
- Sodium: 140 mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25 mg
Keywords: Gluten Free Banana Bread
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Made the banana bread and biscuits last night. So so so tasty!
★★★★★
Thank you! So happy you enjoy the recipes. T & D