Home>> Gluten Free Banana Bread
With February 23rd being National Banana Bread Day, we wanted to find a recipe that everyone could enjoy! Originally from Mama Knows Gluten Free, this recipe is both delicious and safe to eat for anyone with gluten allergies!
INGREDIENTS
- 2 to 3 very ripe bananas (mashed)
- ⅓ cup melted unsalted butter (dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil)
- 1 teaspoon baking soda
- 1 ½ cups gluten-free flour
- ¼ teaspoon xanthan gum
- Pinch salt
- ¾ cup granulated sugar
- 2 large eggs (beaten)
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat Oven to 350˚F. Spray a 4 x 8 loaf pan with cooking spray.
- In a mixing bowl, mash the ripe bananas until smooth. Add the baking soda to the mashed bananas.
- Stir the melted butter into the mashed bananas.
- Stir in the sugar, salt, eggs, and pure vanilla extract.
- Mix in the gluten-free flour and xanthan gum (leave out if your flour already has it in it). Pour the batter into a greased loaf pan.
- Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.
NOTES
- Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- Three mashed bananas are equal to 1 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.
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
