## Gluten-Free Banana Bread: A Simple Joy
Finding delicious and satisfying gluten-free options can sometimes feel like a challenge, especially when you crave familiar comforts. That's where this gluten-free banana bread recipe comes in! It's a fantastic way to use up those overripe bananas sitting on your counter and create a moist, flavorful treat that everyone can enjoy.
Banana bread is a classic for a reason. The warm, comforting aroma filling your kitchen as it bakes is simply irresistible. For those of us following a gluten-free lifestyle, adapting favorite recipes is key to maintaining a sense of normalcy and enjoyment. This recipe offers a simple and straightforward approach to gluten-free baking, delivering a delicious banana bread that rivals any traditional version. Best of all, it's incredibly easy to make, requiring minimal equipment and readily available ingredients. So, get ready to experience the simple pleasure of homemade banana bread, perfectly adapted for your gluten-free needs!
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Here’s how to bake your gluten-free banana bread:
- Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan with cooking spray to prevent sticking.
- In a mixing bowl, mash 2-3 very ripe bananas until they are smooth. This is easiest with a fork or potato masher.
- Add 1 teaspoon of baking soda to the mashed bananas and stir to combine.
- Pour in 1/3 cup of melted unsalted butter (or dairy-free alternative) into the banana mixture and stir well.
- Add 3/4 cup of granulated sugar, a pinch of salt, 2 beaten large eggs, and 1 teaspoon of pure vanilla extract. Stir until everything is well combined.
- Gently mix in 1 ½ cups of gluten-free all-purpose flour. If your flour blend doesn't already contain xanthan gum, add ¼ teaspoon. Ensure the flour is fully incorporated, but be careful not to overmix. Spoon the flour into the measuring cup, then level with a knife.
- Pour the batter into the prepared loaf pan, spreading evenly.
- Bake in the center of the preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Keep a close eye on it, as baking times can vary depending on your oven.
- Let the banana bread cool completely in the pan before slicing and serving. Enjoy!
## Gluten-Free Banana Bread: A Deliciously Easy Recipe
Here at Be Gluten Free, we're passionate about creating recipes that everyone can enjoy, regardless of dietary restrictions. This gluten-free banana bread is a testament to that! It's incredibly moist, flavorful, and so simple to make. Perfect for breakfast, snack time, or even dessert.
Ingredients
- 2-3 very ripe bananas, mashed
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- Pinch salt
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all purpose flour with xanthan gum
- 1/4 teaspoon xanthan gum, leave out if your flour already has it in it
Nutritional Information (per slice, recipe makes approximately 12 slices)
- Calories: 261kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0.3g
- Cholesterol: 67mg
- Sodium: 164mg
- Potassium: 127mg
- Fiber: 3g
- Sugar: 23g
- Vitamin A: 323IU
- Vitamin C: 3mg
- Calcium: 26mg
- Iron: 1mg
Gluten-Free Benefits: This recipe is naturally gluten-free, making it a safe and delicious treat for those with celiac disease or gluten sensitivities. By using a gluten-free all-purpose flour blend, you can enjoy the classic taste and texture of banana bread without the worry of gluten. The inclusion of fiber, especially from the bananas and gluten-free flour, supports digestive health.
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Tips and Variations for the Best Gluten-Free Banana Bread
- Room Temperature is Key: Ensure all your ingredients are at room temperature for optimal mixing and a smoother batter.
- Measuring Gluten-Free Flour: The "spoon and level" method is crucial for accurate gluten-free baking. Gently spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in a denser bread.
- Xanthan Gum: If your gluten-free flour blend doesn't contain xanthan gum, be sure to add the recommended amount (1/4 teaspoon in this recipe). Xanthan gum acts as a binder, mimicking the role of gluten in traditional baking and preventing the bread from becoming crumbly.
- Banana Conversions: Keep in mind that approximately three mashed bananas will yield about 1 cup.
- Mix-Ins: Get creative with your gluten-free banana bread! Add mini chocolate chips (ensure they are gluten-free!), blueberries, chopped nuts (walnuts or pecans work well), or raisins for added flavor and texture.
Dietary Adaptations:
- Dairy-Free: Easily make this recipe dairy-free by substituting the melted butter with a plant-based butter alternative (like Smart Balance or Earth Balance) or coconut oil.
- Vegan: To make this banana bread vegan, replace the butter with coconut oil or your favorite non-dairy butter. Substitute the eggs with chia or flax eggs (1 tablespoon of chia seeds or ground flaxseed mixed with 3 tablespoons of water per egg, let sit for 5 minutes to thicken).
- Lower Sugar: Reduce the amount of granulated sugar slightly, or substitute with a natural sweetener like maple syrup or coconut sugar. Keep in mind that this may affect the texture of the bread.
- Applesauce Substitution: While you can use applesauce in place of butter, the resulting bread will be less rich and potentially denser. We recommend coconut oil as a better alternative for maintaining a desirable texture.
Storage Instructions:
- Store your gluten-free banana bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator before enjoying.
Enjoy your delicious and easy gluten-free banana bread! Be sure to check out our other gluten-free recipes for more baking inspiration.