Gluten free banana bread that is moist, soft, not crumbly and packed with banana flavor. How great is that? This recipe beats any other banana bread recipe I have ever made.
About this recipe
This gluten free banana bread recipe is not vegan. Eggs and milk and butter are all key ingredients. For those with dairy issues or who want to be more “bulletproof”, substituting coconut oil for the butter and coconut milk or almond/cashew milk for the dairy makes very little difference for this recipe. Half the time I use fresh-squeezed orange juice for the liquid instead of milk.
Using grass fed butter and milk makes a big difference in the nutritional content of this banana bread. So does using pasture raised eggs. These products have much higher levels of vitamins A and E and omega-3 fatty acids than standard grain fed commercial eggs and dairy.
2 cups Bob’s Red Mill Gluten-Free 1-to1 Baking Flour 1/2 cup Organic Sugar
1 teaspoon Baking Soda 1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon 1/2 teaspoon Ground Ginger
1/2 teaspoon Sea Salt 2 Large Pasture-Raised Eggs
1/2 cup(1/4 #) Grass Fed Butter, very soft or melted 3 Tablespoons Grass Fed Milk
4 Large very ripe Bananas
1. Mash the bananas very well. I like to use the paddle attachment on a stand mixer.
2. Add the 2 eggs to the bananas and mix in well.
3. Add the melted butter and milk and mix in well.
4. Combine all of the dry ingredients in a bowl and whisk together well.
5. Add the dry ingredients to the wet and mix well.
6. Transfer the batter to a 9″x5″ loaf pan.
7. Bake for 30 minutes in a pre-heated 350-degree oven.
8. Turn the pan and bake another 20-30 minutes, until a toothpick comes out clean.
9. Allow to cool in the pan for 10 minutes.
10. Remove the loaf from the pan and cool completely on a wire rack.
Gluten free banana bread recipe variations
I often add 2 tablespoons of molasses to the mashed bananas for a little added flavor and sweetness and a darker color. Adding the zest and juice of one orange in place of the milk makes an interesting flavor variation. Honey or maple syrup can replace half of the sugar and the milk and add their own distinctive flavors to the loaf. Make it a banana spice loaf by using 1/2 teaspoon each of cinnamon, nutmeg, clove and ginger.
Make this gluten free banana bread recipe with one cup of rolled oats and one cup of Bob’s Red Mill Gluten Free 1-to1 Baking Flour for a lighter but slightly chewier loaf that is still very moist. 1/2 cup of chopped walnuts, pecans, almonds or other nuts add flavor, bite and extra nutrition.