Have you ever wondered why, when you’re anxious, you need sweets? That’s because the word spelled backward is desserts! Despite the fact that this is one of the oldest puns in the book, it never fails to make people laugh. And, come to think of it, don’t you want to eat something sweet if you’re feeling down? It’s fascinating to consider that sugars, spices, and everything wonderful were intended to provide an instant serotonin spike. Isn’t it true that these items make life more enjoyable? There are over a thousand different types of desserts to pick from. Gluten-free banana bread is one of them.
The nicest part about these banana breads is that there is no age limit; they are suitable for children and adults. Even individuals who choose gluten-free cuisine are included in this group. If you’ve ever wondered if you could make gluten-free banana bread, the answer is yes! Continue reading to learn more.
What is Gluten-free Banana Bread
Gluten-free food, in a nutshell, is food that does not include gluten, a protein present in wheat and other grains. Vegetables, meat, eggs, pasta, and even bread are examples of gluten-free foods. When people seek to address numerous health concerns like headaches, weight difficulties, depression, as well as digestive and chronic complications, they frequently switch to a gluten-free diet.
You could recall my gluten-unfastened banana bread with butternut squash recipe. It’s considered one of my all-time favorites. All the time, yes! However is couldn’t help but pair it right down to the naked basics and go back to banana bread territory.
How To Prepared for Gluten-free Banana Bread
Friends, take a look at this one-bowl gluten-free banana bread.
Three overripe bananas are the starting point for this delicious, substantial bread. Then there’s vanilla, coconut oil, and eggs (or chia/flax eggs), which you probably already have on hand.
To add a little more sweetness, I used a combination of honey, cane, and brown sugar for an expansion of flavor and texture. Then there may be the gluten-unfastened goodness: gluten-free oats, almond meal, and my move-to gluten-unfastened flour combo (or sub other gluten-loose blends with various effects) for extra information see our Gluten-unfastened Flours manual. Of course, if you’re not gluten-free, you can replace the blend with whole wheat pastry or all-purpose flour.
This is the bread
- Exceptionally moist.
- The banana flavour is abundant.
- Just enough sweetness
- Contains oats and almond meal.
- Slightly nutty, utterly fulfilling, and completely dreamy.
This gluten-free cinnamon swirl banana bread is naturally dairy-free and extremely moist and soft. The cinnamon-sugar combination simply seals the deal. It’ll quickly become your new favorite method for saving those rotting bananas!
My family consumes a lot of bananas. We eat a lot of everything in my house because we have three teenagers! But about a year ago, I finally purchased a small hook that attaches to the underside of a kitchen cupboard to hold bananas and prevent them from ripening unevenly. When not in use, it even folds up and is hidden.
Those gigantic “banana trees” bother me. I can’t devote so much counter space to just one fruit. However, this hook is fantastic. My ripening bananas are always in the spotlight! Many of you have said that you make banana bread with chocolate chips. Of course, that’s brilliant. Chocolate and bananas is a match made in heaven, and I’m simply sorry I didn’t think of it before.
Cinnamon-sugar and bananas are another pairing made in heaven. Every mouthful is flavored with cinnamon swirl, but it’s emphasized on the top and near the centre because that’s where we put the swirl mixture. The banana bread itself is fork-squish tender (is that a thing?), but the swirl is on another level entirely. However, the slices are not fragile or prone to falling.
This dish is already dairy-free, and I strongly advise against substituting butter for virgin coconut oil. It aids in maintaining the right consistency of the batter for swirling. If you don’t mind dairy, you can substitute an equivalent amount of sour cream or regular dairy-containing Greek-style yogurt for plain yogurt.
You should be able to replace each of the two eggs in this recipe with a “chia egg,” which is simply 1 tablespoon powdered chia seeds mixed with 1 tablespoon of tepid water and left to gel. You’ll have to experiment because I haven’t tested that substitution.
Even though I believe coconut oil is the greatest fat to use in this recipe, it may not be available. If you don’t like the taste of coconut oil, try “triple-filtered” coconut oil, which has no coconut aroma at all. It’s available at my local Trader Joe’s. If you need to substitute something for coconut oil, I prefer Spectrum non-hydrogenated vegetable shortening. When I recommend Spectrum, I often receive a lot of pushback, but it’s not Crisco.
How to Make Gluten-free Banana Bread At Home
Preheat the oven to 350 degrees Fahrenheit. Set aside a normal 9 x 5-inch loaf pan that has been greased.
Whisk together the flour, xanthan gum, baking soda, baking powder, salt, and sugar in a large mixing basin. After each addition, stir in the coconut oil, eggs, vanilla, and yogurt until just blended. Add the mashed bananas to the batter and gently fold them in without mashing them any further. With a damp spatula, spread half of the banana batter into an even layer in the prepared loaf pan. Set both aside for a moment.
Create a swirl. Place all of the swirl ingredients in a small mixing bowl and stir well to blend. The mixture will be thick. Place half of the swirl mixture on top of the batter in the loaf pan and gently spread it into an even layer. Spread the remaining banana batter on top in a uniform layer with a moist spatula. Finish by carefully spreading the remaining swirl batter into an even layer. Swirl the batter in a looping pattern from one short side to the other of the loaf pan with a butter knife held perpendicular to the bottom of the pan (see the video for a visual demonstration!). Make the top of the cake smooth.
Bake for 45 minutes in the preheated oven with the pan in the centre. The loaf should be baked until the top is golden brown and the inside is mostly firm. Reduce the oven temperature to 325°F and bake for another 10 to 15 minutes, or until completely hard when lightly touched in the centre. Allow 10 minutes of cooking time in the pan before moving to a wire rack to cool completely before slicing and serving. Leftovers can be wrapped firmly and refrigerated for up to 3 days at room temperature, or frozen for longer storage.
Spectrum shortening is prepared from palm oil that has been sustainably harvested and is devoid of hydrogenation and Trans fats. Crisco is soybean oil and hydrogenated palm oil-based hydrogenated vegetable shortening. Just kidding, bananas! We’re not making banana bread without bananas! If bananas aren’t your thing or you can’t eat them, try one of the other gluten-free fast bread recipes on the blog.
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Gluten-free Banana Bread Recipe
- 1 Over
- 1 Mand mixer
- Preheatoven to 350 degrees Fahrenheit (175 degree Celsius), lightly grease and 9 into5 inch loaf pan, set a side.
- In a large bowl, combine flour, baking soda, baking powder and salt, set aside .Ina separate bowl, cream together butter and sugar. Stir in eggs, milk, Vanillaand mashed bananas until well blended .stir banana mixture and chocolate chipsinto flour mixture .stir just to moisten pour batter into prepare loaf pan.
- Bakein preheated pan for 50 to 55 minutes, until a toothpick inserted into centerof the loaf comes out clean. Let bread cool in pan for at least 15 minutes,then turn out onto a wire rack and cool another 30 minutes .Slice and servewarm.