Its Time to Bake Yummy Gluten-free Banana Bread

This gluten-free banana bread recipe yields a super moist, flavorful and not at all gummy loaf that is sure to please even gluten-eaters! It’s also dairy-free with a vegan option. So this gluten-free banana bread isn’t one of my healthier recipes but it tastes like traditional banana bread.

It’s every bit as delicious as the whole wheat version, which is just as tasty as if making it with all-purpose flour.

Substitution questions about this gluten-free banana bread recipe?

    • Can I use a different type of flour or a flour blend?I’ve tried this recipe with a gluten-free baking blend and it didn’t work as well as the blend of flours I’ve listed below. You can experiment with other gluten-free flour blends that are meant as a 1:1 sub for all-purpose flour (you’d use 1 1/2 cups and omit the xanthan gum, assuming that’s already in your mix) but I don’t recommend it as I’m pretty sure the result will be gummy and too dense.
    • Can I use something instead of brown or coconut sugar?

      Granulated sugar or raw sugar would work but I think it tastes better with the more flavorful sugars.

  • Can I use something other than eggs/chia eggs?Those are the only two egg subs I’ve tried. I’m hesitant to recommend flax eggs or any sub I haven’t tried in this recipe because it’s already so super moist and perfectly dense, that I’m worried that other subs might send it over the edge.
  • Can I use something other than honey or maple syrup?I think any liquid sweetener that you’d use in place of either of those would work.
  • Can I use something other than maple syrup?Any liquid sweetener that you would use as a 1:1 sub for maple syrup or honey would probably work.
  • What can I use in place of the bananas?It might seem like a funny question but someone’s sure to ask! I must simply recommend finding a non-banana bread recipe if you don’t like bananas. 🙂
  • Prep Time: 
  • Cook Time: 
  • Ready in: 
  • Yield: 8-12 slices

Ingredients

  • 1 cup (140 grams) white rice flour
  • 1/3 cup (52 grams) potato starch
  • 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup (100 grams) brown sugar (coconut sugar also works)
  • 2 large (50 grams each, out of shell) eggs or chia eggs for vegan1
  • 1/4 cup (80 grams) honey or (60 ml) maple syrup for vegan
  • 3 tablespoons oil (I used olive oil)
  • 1 teaspoon vanilla
  • 4 medium (480 grams without the peel) overripe bananas, mashed

Directions

  1. Preheat the oven to 350 °F (175 °C). Place a piece of parchment paper in a 9″x5″ loaf pan.
  2. In a medium-sized bowl, whisk together white rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, salt, cinnamon and sugar.
  3. In another medium-sized bowl, lightly beat the eggs. Add honey, oil, vanilla and mashed bananas.
  4. Add the wet mix to the dry mix, but just until combined.
  5. Pour into the prepared pan.
  6. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  7. Remove to a rack to cool for 15 minutes before turning out onto the rack to cool completely. Store in an airtight container for up to 5 days.

Notes

  1. To make the 2 chia eggs you need for this recipe, mix together 2 tablespoons of ground chia seed with 6 tablespoons of water until well combined. Let sit for about 1-2 minutes or until goopy like regular eggs.

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