This recipe was originally published in 2016.
Everyone needs an easy gluten-free quick bread in his or her repertoire. Delicious and versatile, this will become your go-to quick bread. You can keep it simple or dress this up by adding toasted coarsely chopped pecans, chocolate chips, or coconut. Swap the bananas for the same amount of pumpkin or sweet potato puree for another treat. For the best flavor, use very ripe bananas, the kind you’d be tempted to throw away. If yours are not overly ripe, add 1/2 to 1 teaspoon of banana extract to perk up the flavor.
Note: For a complete survey of flour and dairy substitutions, please see “Your Guide to Gluten Free Flour Substitutions“.
This is a fabulous recipe that is as versatile as it is simple to make. But maybe you want to get a little more complex. Maybe your banana bread needs a little extra edge to show off at a bake sale or party. Or maybe you’re just feeling adventurous and would like to deviate from the classic banana bread recipe. Gluten Free & More has you covered with a handful of other banana bread recipe variations, such as our Banana-Coconut Bread. For satisfied and energy-filled mornings, try Quinoa-Banana Bread or Chocolate Banana Zucchini Bread. If it’s a nutritious dessert you seek, our Banana Bread with Raspberries & Dark Chocolate never disappoints. And the newest addition to our gluten free banana bread family is sure to impress: a gluten free banana bread with maple glaze.
Recipe from The Complete Guide to Living Well Gluten-Free: Everything You Need to Know to Go From Surviving to Thriving by Beth Hillson. (DaCapo Lifelong Press; September 2014Yields 12 slices
- 3/4 cup white rice flour
- 1/2 cup sorghum flour
- 1/2 cup cornstarch or tapioca starch
- 1/4 cup potato starch (not potato flour)
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter or dairy-free substitute, cut into small pieces
- 1 1/3 cups very ripe mashed bananas (about 3 large bananas)
- 1 teaspoon pure vanilla extract
- 2 large eggs
1Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
2In a large mixing bowl, whisk together the rice flour, sorghum flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3In the bowl of a food processor fitted with the knife blade, place the two sugars and the butter. Pulse until the mixture is crumbly, about 30 seconds. Add the bananas and vanilla, and pulse to combine. Add the eggs. Pulse until smooth.
4Add the dry ingredients and pulse for about 30 seconds, or until the mixture is thick and smooth.
5Transfer to the prepared loaf pan. Set in the middle of the preheated oven and bake for 45 to 50 minutes. Remove from the oven, allow to set in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6Wrapped in plastic wrap, this freezes well and will keep for 3 to 6 months.