It’s a brisk day. There’s a warm oven on. There’s a distinct aroma wafting through the kitchen. Wait one more minute and now it flows through the whole house. That delicious smell is the scent of banana bread. But not just any banana bread – gluten free banana bread. They always say to wait before cutting into warm quick breads, but who can wait? Golden, tender banana bread straight from a hot oven is one of my favorite all-time snacks. But even more than that, it’s great as a breakfast or even dessert treat. There’s a reason these loaves are the hit of bake sales.
Yes, banana bread is a wonderfully rich (healthy, right?) quick bread.
I have a tried and true banana bread recipe from my mother. It’s not gluten free, but you can bet I’ve adapted it.
And while I could give you tons of tips and techniques to make your banana bread the tastiest thing you’ve ever had, I think it’s better to just give you a recipe and let you see for yourself.
But before we dive into a loaf of decadent gluten free banana bread, here are a few tips from the baking battlefield to keep in mind:
- If cooked in a large loaf pan, banana bread can take anywhere from an hour to an hour and a half to bake. Just keep this time frame in mind if you have somewhere to be (I usually forget that it takes a while to bake).
- On the flip side, you can try baking your bread in smaller loaf pans or even in a Bundt pan. (Here’s one from Amazon to check out) The smaller loaf pans will take less time to bake, but the Bundt pan will probably end up about the same time frame.
- Not all gluten free banana bread has that warm dark color. I like my banana bread with a golden shade. But not all recipes will result in a loaf like this – so don’t be alarmed if your loaf looks more like a light bread than warm and dark.
- If your bread is looking too done on the top and you still have some time left to bake – cover it with foil to prevent it from getting any darker. This sometimes happens with breads, not just gluten free breads, so a nice foil cover solves the problem.
- Gluten free banana bread recipes are usually very versatile, so adding some walnuts or other nuts, even chocolate chips, can sometimes create a delicious new twist on your favorite recipe. Just add a ½ cup for the first try and see how you like it.
Now that you have some tips and techniques to ensure the most flavorful loaf, here is a gluten free banana bread recipe that will have you scrambling for seconds.
1/3 cup Vegetable Oil
2/3 cup packed Brown Sugar
2 large Eggs
1 tsp. Pure Vanilla Extract
1-3/4 cups Gluten Free All Purpose Flour mix
2 tsp. Baking Powder
1-1/2 tsp. Cinnamon
1 tsp. Xanthan Gum (find out why I’m updating all my recipes here)
1/2 tsp. Salt
1/2 cup Pecans or Walnuts, chopped
1-1/2 cups Banana, mashed
Preheat oven to 350°F. Grease a 9×5-inch non-stick loaf pan or spray it generously with cooking spray.
In a large bowl of an electric or stand mixer, cream together the oil, sugar, eggs, and vanilla.
Add the flour, xanthan gum, salt, baking powder and cinnamon to the egg mixture, alternating with the mashed bananas. Beat until smooth.
Stir in the nuts. Batter will be somewhat soft. Transfer to the loaf pan and smooth the top.
Bake for 1 hour. The toothpick test should work well here – stick a toothpick in and if it comes back clean, then it’s done.
Cool it in the pan for about 5 – 10 minutes and then turn onto a wire rack to cool completely.
This bread is much easier to cut if it is not piping hot. It may be tough to wait though – use a serrated knife and use short cuts.
Note: You can easily bake this batter in 2 smaller loaf pans or even as muffins. If you are making them as muffins, make sure to bake at 350 degrees for about 20 minutes.
Bonus: Sometimes I like to add a little kick to my banana bread slices. A smear of cream cheese or butter is a great option. For desserts, top each slice with a dollop of whipped cream.
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