Gluten Free Banana Bread Recipe
This gluten-free banana bread is a delightful combination of moist, tender crumb and naturally sweet flavor from ripe bananas. It’s easy to make and offers a wonderful option for those following a gluten-free diet without sacrificing taste or texture.
Ingredients Overview
The key to this recipe lies in its carefully selected ingredients. Gluten-free all-purpose flour provides the base, while almond flour adds a nutty richness and helps achieve a light, tender texture. Ripe bananas contribute both natural sweetness and moisture, making the bread irresistibly soft. Other essential ingredients like shortening ensure a balanced, buttery taste, while eggs and vanilla extract lend structure and flavor. With options like walnuts, pecans, or chocolate chips, you can personalize this bread to suit your taste preferences.
Recipe Tips
Choosing the Right Bananas:
For optimal flavor and moisture, always opt for bananas that are heavily speckled or even fully brown. Their high natural sugar content will enhance the bread’s sweetness, while the extra moisture from overly ripe bananas ensures the loaf stays soft and tender.
Mixing Technique:
Achieving the perfect banana bread texture depends on a proper mixing method. When combining the dry and wet ingredients, alternate between the two to allow the batter to hydrate evenly. This ensures that the bread will bake with a smooth, tender crumb without becoming dense or tough.
Customization Options:
Don’t hesitate to get creative with your mix-ins. Chopped walnuts and pecans add a lovely crunch that contrasts with the soft crumb, while blueberries introduce a fresh, fruity burst. For a touch of indulgence, chocolate chips are a delightful addition, melting into the bread and creating pockets of gooey goodness.
What to Serve With This Recipe
Banana bread is delicious on its own, but pairing it with the right accompaniments can elevate the experience.
Perfect Pairings:
A simple spread of butter, melting into the warm slice of banana bread, creates a comforting combination. For something a bit sweeter, try drizzling honey or a thin layer of nut butter. The richness of almond or peanut butter complements the flavors of the almond flour and bananas beautifully.
Ideal Drinks:
Enjoy your gluten-free banana bread with a hot cup of coffee or tea for a soothing morning or afternoon treat. The slightly bitter notes of coffee balance the sweetness of the bread, while tea, whether black, green, or herbal, provides a refreshing counterpoint. For a creamier pairing, a cold glass of milk makes a classic combination.
Baking Instructions
To create this delectable banana bread, start by preheating your oven to 350°F and preparing your loaf pan with non-stick spray. Sift together the dry ingredients—almond flour, gluten-free flour, baking powder, baking soda, and salt—to ensure they’re evenly distributed.
In a separate bowl, cream the shortening and sugar together until light and fluffy, which will help create the desired texture in the final loaf. Gradually mix in the eggs, vanilla extract, and milk, making sure to scrape down the sides of the bowl to incorporate all the ingredients. Once the wet ingredients are fully combined, it’s time to add the dry mixture and mashed bananas. Add them alternately in halves, starting with the dry ingredients. This process keeps the batter from becoming overworked while ensuring that everything is well-mixed and smooth.
Once the batter is ready, fold in any optional mix-ins, like nuts or chocolate chips, to add extra flavor and texture. Pour the finished batter into your prepared loaf pan.
Baking Time and Testing for Doneness
Place the loaf pan in the oven and bake for 50-60 minutes. To test for doneness, insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. The top should be golden brown and slightly domed. Avoid overbaking, as gluten-free bread tends to dry out more quickly than traditional versions.
Cooling and Storing the Bread
After baking, allow the banana bread to cool in the pan for about five minutes. This brief cooling period helps the loaf firm up slightly, making it easier to remove from the pan without tearing. Transfer the loaf to a wire rack to cool completely. This is crucial, as cooling on the rack ensures air circulates around the bread, preventing it from becoming soggy at the bottom.
Proper Cooling:
To preserve the banana bread’s tender crumb, allow it to cool fully before slicing. Cutting into the bread while it’s still warm can result in a gummy texture, as the steam inside hasn’t finished escaping.
Storage Tips:
For the freshest results, store banana bread at room temperature in an airtight container for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. For extended storage, freezing the loaf (or individual slices) is a great option. Simply wrap the bread in plastic, followed by foil, and freeze for up to three months. When you’re ready to enjoy it, thaw it at room temperature or warm it in the oven.
Frequently Asked Questions
Can I Use Other Types of Flour?:
Yes, there are other gluten-free flour blends available that can be used in place of the gluten-free all-purpose flour. However, for the best results, it’s important to use a measure-for-measure gluten-free flour blend, which is specifically designed to mimic the properties of traditional wheat flour.
Can I Make This Recipe Vegan?:
Absolutely! To make this banana bread vegan-friendly, swap out the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and replace the shortening with a plant-based alternative. Almond milk or any non-dairy milk works perfectly in place of regular milk.
How Long Does Gluten-Free Banana Bread Last?:
When stored at room temperature in an airtight container, gluten-free banana bread will stay fresh for up to three days. If refrigerated, it can last for about a week. For longer storage, freezing is the best option.
Recipe Variations
Banana bread can be incredibly versatile, allowing for different variations depending on your mood or ingredients at hand.
Banana Muffins:
To make gluten-free banana muffins, simply divide the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes. The shorter baking time makes these muffins a quick and convenient option for breakfast or snacks.
Chocolate Banana Bread:
For a richer, more decadent loaf, add cocoa powder to the dry ingredients or fold in a generous amount of chocolate chips to the batter. The chocolate complements the natural sweetness of the bananas, resulting in a dessert-like treat.
This gluten-free banana bread recipe is the perfect blend of simplicity and flavor. Whether you keep it classic or add your favorite mix-ins, it’s a versatile recipe that can be enjoyed any time of day. Be creative with your variations, and enjoy the comforting, homemade taste of this gluten-free treat!
Ingredients
Dry Ingredients:
1/2 cup almond flour
1 cup gluten-free all-purpose flour
3/4 teaspoon kosher salt
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
Other:
2/3 cup granulated sugar
1/3 cup shortening
2 large eggs
1 teaspoon vanilla extract
2 tablespoons almond milk or regular milk
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup chopped walnuts, pecans, blueberries, or chocolate chips (optional)
Instructions
Begin by preheating your oven to 350°F and preparing a 9×5-inch loaf pan by spraying it with cooking spray.
In a medium-sized mixing bowl, sift together the almond flour, gluten-free flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a stand mixer or with a hand mixer, cream together the shortening and sugar on medium speed for 2-3 minutes, until the mixture becomes light and airy.
Next, incorporate the eggs, vanilla extract, and milk into the mixture. Beat for 1-2 minutes, pausing halfway to scrape down the sides of the bowl to ensure everything is fully combined.
Gradually add half of the dry ingredients to the wet mixture and blend until incorporated. Then, mix in half of the mashed bananas. Repeat this process with the remaining dry ingredients and bananas, ensuring the batter is smooth and well-hydrated by alternating additions. Continue mixing for an additional 15-20 seconds until the batter is silky and consistent.
If using, gently fold in the chopped nuts or chocolate chips using a rubber spatula.
Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.
Gluten Free Banana Bread Recipe
Ingredients
Dry Ingredients:
- 1/2 cup almond flour
- 1 cup gluten-free all-purpose flour
- 3/4 teaspoon kosher salt
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
Other:
- 2/3 cup granulated sugar
- 1/3 cup shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk or regular milk
- 1 cup mashed ripe bananas about 2-3 bananas
- 1/2 cup chopped walnuts pecans, blueberries, or chocolate chips (optional)
Instructions
- Begin by preheating your oven to 350°F and preparing a 9×5-inch loaf pan by spraying it with cooking spray.
- In a medium-sized mixing bowl, sift together the almond flour, gluten-free flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a stand mixer or with a hand mixer, cream together the shortening and sugar on medium speed for 2-3 minutes, until the mixture becomes light and airy.
- Next, incorporate the eggs, vanilla extract, and milk into the mixture. Beat for 1-2 minutes, pausing halfway to scrape down the sides of the bowl to ensure everything is fully combined.
- Gradually add half of the dry ingredients to the wet mixture and blend until incorporated. Then, mix in half of the mashed bananas. Repeat this process with the remaining dry ingredients and bananas, ensuring the batter is smooth and well-hydrated by alternating additions. Continue mixing for an additional 15-20 seconds until the batter is silky and consistent.
- If using, gently fold in the chopped nuts or chocolate chips using a rubber spatula.
- Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.
Notes
- Bananas: Use 1 cup of mashed, very ripe bananas for the ideal texture.
- Double the Recipe: Double it with 5 ripe bananas for two loaves.
- Nut-Free Option: Replace almond flour with 1/2 cup more gluten-free flour. Use regular or oat milk instead of almond milk.
- Dairy-Free Option: Use dairy-free milk; shortening is already dairy-free.
- Storage: Wrap tightly in plastic wrap at room temperature for up to 3 days.
- Freezing: Freeze whole, unsliced loaf in plastic wrap and a ziplock bag. Thaw before serving.