Gluten-Free Banana Bread

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Gluten-Free Banana Bread

For some reason the smell of overripe bananas drives me crazy. There is no specific reason for it, it’s just so strong and obnoxious to me. Any time they are on the counter and past the point of eating on their own, I always think ‘banana bread’. The perfect use for those little stinkers. This is a very simple gluten-free recipe that requires very little thought and only a  few ingredients. If you hate measuring and buying multiple flours, Bob’s Red Mill makes a great all-purpose gluten-free flour. Of course, you can always create your own all-purpose flour mix, as well.

The great thing about this recipe is you can always change it up, you can add dried fruits like raisins, cranberries or cherries, chopped nuts, chocolate chips, etc. You can even come up with a sweet glaze to drizzle over the top and make this a delicious and simple dessert. This time around I kept it simple and just went with chopped pecans. I also have read you can substitute apple sauce for the oil in this recipe, I will have to give it a try to see how it works out.

This bread is just like the “real thing”, moist and light and it browns nicely on the outside. It has a nice sweetness and has the perfect amount of banana flavor without overpowering. It is equally as nice for breakfast toasted and topped with a smidge of butter alongside a cup of your favorite tea as it is served as dessert with a bit of cream cheese spread over it (I have fallen in love with Nancy’s Organic Cultured Cream Cheese).

Gluten-Free Banana Bread
adapted from Bob’s Red Mill
serves 10

1/3 cup grapeseed oil
2/3 cup organic dark brown sugar, packed
2 large local farm-fresh brown eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose gluten-free flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon fresh nutmeg
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed ripe organic bananas (I used 4 small bananas)
1/2 cup chopped pecans or walnuts

Other ingredients you could add:
chocolate chips
raisins
dried cranberries
blueberries
peanut butter chips
coconut

Preheat oven to 350º F.

Use a bit of grapeseed oil to grease a 9×5-inch non-stick loaf pan. You can also make smaller loaves, use three 5×3 inch loaf pans.

Cream together oil, sugar, eggs, and vanilla in large bowl. Add flour, xanthan gum, salt, baking powder, cinnamon and nutmeg to egg mixture, alternating with bananas.

Beat until smooth. Stir in nuts and any other add-ins. Transfer to pan(s).

Bake 9×5″ loaf for 1 hour, 5×3″ loaves for 45 minutes. Make sure a cake tester or knife comes out clean.

3 Responses

  1. This looks great. I so agree…I see overripe bananas and it always means it’s time to make banana bread.

  2. made this recipe over the weekend and it was amazing! big hit with my family too – can’t even tell it is gluten free!

  3. Lara says:

    Overripe bananas freeze really well, when they go black just pop them in the freezer and then take them out when you have a craving for banana bread !

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