Gluten Free Banana Bread

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I love banana bread, but for it to be share-worthy, it has to be moist and has to have a strong banana taste. My friend Lindsey posted her favorite recipe on her blog, The Pressured Cooker, and it was exactly what I was looking for. I converted the recipe to use gluten free flours and it was equally delicious. I usually add two tablespoons of chia seed for extra fiber, but you can omit them. This banana bread tastes even better the next day, so it’s a great make-ahead dessert or breakfast treat.

6 TBSP unsalted butter
1/3 cup buttermilk (I put 1 TBSP white vinegar in a 1/3 measuring cup and fill with milk, wait 5 min)
2 large eggs
1 tsp vanilla extract
1 cup sugar
3 ripe bananas (I peel and put inside large ziplock and smash)
1 cup blanched almond flour (I do not recommend almond meal – see link on this site for Honeyville)
1/2 cup coconut flour
1/2 cup brown rice flour
1/2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp nutmeg)
(OPTIONAL: 1 cup chopped walnuts, 2 TBSP chia seeds, 1 cup GF mini chocolate chips) I add all three!

*preheat oven to 350
*spray loaf pan with cooking spray or butter and flour with gf flours
*melt butter and put in large bowl
*add buttermilk, eggs and vanilla and mix
*add in sugar and bananas and mix
*in separate bowl mix together flours, xanthan gum, baking powder, baking soda and spices and add to wet ingredients
*pour batter into loaf pan** and bake for 45-50 minutes (keep checking the middle to ensure cooked through)
*optional – sift confectioners sugar on top right before serving

**you can use mini-loaf pans, just put the timer to 25 minutes and keep checking

Note: I don’t wrap any leftover slices in plastic wrap or ziplock bags, as any moist bread will get “gummy”. My sister-in-law taught me to just throw a clean dish towel over it and leave it on the counter. It keeps perfectly!

5 responses to “Gluten Free Banana Bread

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