Banana Loaf Gluten Free Recipe
- January 12, 2022
No mixer required for this super moist easy gluten-free banana bread.We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking.It was easy to modify my favorite banana bread recipe to make it gluten-free.This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.Step 3- Pour bread batter into a greased 4 X 8 loaf pan.You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.I love how easy this super moist gluten-free banana bread is to make!You may experience different baking results depending on the gluten-free flour blend you choose.Friends, please do not scoop the flour out of the bag with your measuring cup.My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.No mixer required for this super moist easy gluten-free banana bread.▢ ¼ teaspoon xanthan gum , leave out if your flour already has it in it.▢ 1 teaspoon pure vanilla extract Instructions Preheat the oven to 350° F.Stir in the sugar, salt, eggs, and pure vanilla extract.You may experience different baking results depending on the gluten-free flour blend you choose.Friends, please do not scoop the flour out of the bag with your measuring cup.Dairy-Free Options: Smart or Earth Balance Butter or coconut oil.Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. .
The Best Ever Super Moist Gluten Free Banana Bread
Plus, tomorrow I and over 500 food bloggers will be sharing cookie swap recipes; be sure to keep an eye out for that!Lately, a few of my family members have switched over to a gluten-free diet so it’s been kind of hard adjusting.At first, I didn’t know if I had to replace every ingredient when baking for them but I’ve found a much easier way to make my own recipes.All you do is use Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour.Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend.Now back to this super moist banana bread–I also tossed in some chocolate chips to jazz things up.Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean.I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own. .
Gluten-Free Banana Bread Recipe
It’s soft and moist and has a straightforward banana flavor that’s enhanced only by a touch of vanilla.Gluten is an elastic protein found in wheat (and barley and rye) that gives structure and a satisfying chewiness.Without it, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even if the flavor is on point.With the right recipe, you can end up with a final product that is just as good or, dare I say, even better than the gluten-filled version.The best candidates for easy gluten-free transformation are recipes that don’t rely on the structure and chewiness that gluten provides.It gets its moistness from the mashed bananas, structure from the egg, and chewiness from the melted butter—the flour contributes less than 50 percent of what it takes to make this loaf!Years ago, you’d have to pull together different combinations of grains and ingredients for gluten free baking.Make it dairy-free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead. .
Gluten Free Banana Cake
Tender and moist gluten free banana cake that’s made easily in one bowl with a rice flour blend, and a sweet cream cheese frosting.This banana cake is softer and more tender than my recipe for the perfect one bowl gluten free banana bread (a recipe I’ve been making in one form or another for over 10 years).We’re talking about the kind of banana that makes you wonder if you’ve missed that window of opportunity.I prefer to buy them at Trader Joe’s, where I pay for them by the banana, rather than by the pound.When they’re good and ripe, I either make this moist and tender gluten free banana cake (I usually make the “lighter” version, but not always), my favorite banana bread, or just peel and freeze them in a single layer on a lined baking sheet.Into a sealed bag they go, where they await smoothies, n’ice cream, or perhaps my 100% whole grain, healthy banana oatmeal muffins.But when I started looking around at other websites that provide nutrition information, it turns out that they often mess with the portion sizes quite a lot!Or they’ll slice a cake into slivers to keep the calorie count low.Seriously, if you load this up with bananas, your cake will be dense, will take forever to bake, and even when it does it will still have parts that seem raw.The butter can be easily replaced with Earth Balance buttery sticks by weight. .
Gluten-Free Banana Bread Recipe: How to Make It
The final product may have a more crumbly texture because of the lack of proteins helping the structure of the bake.With a little practice and testing, you can make the most of your favorite baked goods with gluten-free flour.Ingredient formulas can change, and production facilities vary among brands. .
MOIST Gluten Free Banana Bread (GF DF)
This gluten free banana bread is super soft, moist and does NOT lack flavor!Filled with ripe mashed bananas and coarse ground oats, it has the perfect texture that isn’t gluey or dry.It just breaks apart and melts in your mouth…unlike some gluten free banana bread recipes that tend to be dry or gluey.Using that in addition to their Gluten Free Organic Old Fashioned Rolled Oats creates a delicious texture.This recipe is super easy to make, but these extra tips will ensure it’s baked perfectly every time:.If you have any other questions that are not answered in this post, make sure to leave a comment below and I’ll respond as soon as I can!That’s why I used two of my favorite gluten free baking ingredients to ensure this banana bread turned out PERFECT.First, I started with my tried and true Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.It’s the perfect blend of rice flour, healthy starches, and xanthan gum that just takes the guess work out of gluten free baking.To add a bit of texture into this smooth batter, I included another gluten free baking favorite.But, whenever I bake with old fashioned oats, I always like to give them a quick pulse in a food processor.Loosely ground old fashioned oats give you that extra bit of texture without any chewiness.The blend of these two ingredients is the key to baking DELICIOUS gluten free banana bread.Lay your bananas on a large baking sheet, evenly spaced.Allow the bananas to cool on the baking sheet for about 20 minutes, then peal and mash.If you’d prefer to use dairy in your recipe, swap the same amount in regular plain yogurt.To achieve loosely ground outs without a food processor, you could pour 1/4 cup at a time onto a cutting board and give them a rough chop.I do not recommend using butter or apple sauce as the water content is too high, creating a soggy banana bread.To keep the banana bread as long as possible, store it in an air tight container in the fridge.If you like your banana bread warm, head up a slice in the microwave for about 20 seconds before eating.Yield: 1 loaf 1 x Print Recipe Pin Recipe Description This gluten free banana bread is super soft, moist, and loaded with delicious ripe bananas.vanilla extract 1/4 cup ( 60g ) canned full fat coconut milk, skim the cream from the top* (or plain yogurt).( ) canned full fat coconut milk, skim the cream from the top* (or plain yogurt) 1 1/4 cups ( 195g ) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.( ) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour 1/2 cup ( 50g ) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, loosely ground.( ) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, loosely ground 1 tsp baking powder.cinnamon 1 yellow banana for decorating (optional) Instructions Preheat the oven to 350F and spray and line a 9×5 loaf pan with parchment paper.Allow the paper to hang over the two long sides so it’s easy to lift out later.(see notes below on how to ripen bananas) Whisk together the sugar, maple syrup, oil, eggs, vanilla, and coconut cream.It’s ready when the top is completely golden brown, the center is puffed up, and a toothpick comes out clean.To properly measure the coconut milk – Open the can and skim the thick cream off the top. .
Gluten Free Banana Bread Recipe
I’ve gotten so many requests for a gluten free banana bread recipe over the years, and I couldn’t be more excited to share this one with you!Tasting this gluten free banana bread, you’d never guess that it wasn’t made with wheat flour.In fact, if I did a side-by-side comparison with my regular Healthy Banana Bread, I wouldn’t be able to choose a favorite!I love starting gray, chilly mornings like these with a thick slice of this gluten free banana bread for breakfast.Served with a coffee or a steaming cup of matcha, it’s the perfect sweet-but-not-too-sweet treat to cozy up with on an early fall day.Here’s what you’ll need to make this easy gluten free banana bread recipe:.They make this bread nice and moist, and they fill it with sweet banana flavor.They make this bread nice and moist, and they fill it with sweet banana flavor.Like in my blueberry muffins, pumpkin bars, and regular banana bread, it gives this loaf an amazing moist texture.Combine the mashed bananas, sugar, oil, almond milk, eggs, and vanilla in a large bowl, and whisk until smooth.Pour the batter into the prepared loaf pan, and scatter more walnuts on top.Transfer the pan to the oven and bake for 42 to 48 minutes, or until a toothpick inserted into the center comes out mostly clean.It’ll be tempting to devour this gluten free banana bread as soon as it comes out of the oven, but try to hold off for 15 minutes or so before you eat.Allowing the bread to cool will improve both its texture and flavor, so trust me, the wait is worth it!It’ll be tempting to devour this gluten free banana bread as soon as it comes out of the oven, but try to hold off for 15 minutes or so before you eat.Allowing the bread to cool will improve both its texture and flavor, so trust me, the wait is worth it!In our house, a loaf of this gluten free banana bread never lasts long.Replace the walnuts with dried cranberries or cherries, chocolate chips, or chopped pecans or almonds. .
Gluten-Free Banana Bread Recipe (with Almond Flour)
These qualities are natural by-products of using almond flour and additional eggs to hold the bread together.This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197).Substituted the flour by measuring equal weight (in grams), not by volume (in cups).I’ve found that flour substitutions work out better when you keep the weight constant.They contain more oil than the very small amount you’ll find in whole wheat flour.In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour.Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet.It essentially creates a framework that fills with air pockets and stays lofty after baking.Do not try to make this bread with flax eggs instead—you’ll end up with an unappetizing pudding-like situation.Generously oil and flour your loaf pan as shown in the photo above.Almond flour baked goods, since they’re gluten free, are especially delicate when they’re warm. .
Easy Vegan Gluten Free Banana Bread.
This vegan gluten free banana bread is moist, delicious, and perfect for breakfast or a snack.A loaf of vegan gluten free banana bread fills your home with a wonderful, comforting aroma.There’s nothing like a slice of warm banana bread with some vegan buttery spread on a chilly morning.I have had trouble in the past with making vegan gluten free banana bread that has a nice texture without being gummy, but after some trial and error, this recipe works well for me.King Arthur Gluten Free Flour would also work well, if that’s a brand that’s safe for your dietary needs.This recipe doesn’t need it, and in fact, I think the addition of gums makes gluten free baked goods, well, “gummy.”.Can you make this vegan gluten free banana bread recipe with coconut flour?Bake at 350 degrees for about 40-45 minutes, until the top is golden brown, and a toothpick inserted in the middle of the loaf comes out clean.This easy gluten free vegan banana bread is super moist and full of flavor!⅜ cup water US Customary - Metric Instructions Preheat oven to 350 degrees.Spoon into the prepared loaf pan*, and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean.If you'd like a chocolatey treat, try adding ¾ cup of dairy free chocolate chips to this recipe.Nutrition Facts Easy Vegan Gluten Free Banana Bread. .
The Best Gluten Free Banana Cake
I buy them with all intentions of eating them, however can never finish them before the brown spots pop up.There’s so many ways to use ripe bananas, but I wanted to make something unique and different.This recipe for gluten free banana cake is one of the best I have made!In fact, it tastes so good, I hand delivered individual pieces to some of my friends and family and insisted they try it (am I the only crazy person that does that??).: It is recommended to use butter, and not substitute with margarine, cooking oil or spread.Using brown sugar helps to create a moist texture to the cake, and prevents if from tasting dry.Using brown sugar helps to create a moist texture to the cake, and prevents if from tasting dry.Eggs: Help the cake rise and binds all the ingredients together.It is really important that the bananas are ripe, because this will add extra sweetness to the cake.It is really important that the bananas are ripe, because this will add extra sweetness to the cake.Cinnamon : Provides extra flavor that blends perfectly with the banana's.Allow it to sit out at room temperature for 30 minutes prior to making the frosting.: For a lower fat/calorie option, choose cream cheese that is ⅓ less fat.Allow it to sit out at room temperature for 30 minutes prior to making the frosting.This is important because a ripe banana will add more sweetness to the cake.The bananas contribute a large amount of sweetness, so that we can decrease the sugar used.Or, omit the cream cheese and make a powdered sugar glaze.Recommended brands are Bob’s Red Mill Baking Flour 1:1 ratio or King Arthur’s Gluten Free Baking Flour 1:1 Ratio.Store the banana cake in an airtight container in the refrigerator for up to 4 days.This cake tastes best when served at room temperature, so I like to let it sit out for about 30 minutes before eating.This can be done by letting it sit at room temperature for an hour prior to using, or by heating in the microwave for 10 second intervals until soft, but not melted.The cake will take a million times better, and have a much better texture if bananas are ripe.Don’t over mix the flour mixture with the wet ingredients.The flour contains xanthan gum, which can get tough and chewy if over mixed.Use a rubber spatula, and gently spread the frosting over the top of the cake. .