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Gluten Free Banana Bread
by Maria Alison at Ten at the Table
I am so thrilled to have Maria as my guest today sharing her Gluten Free Banana Bread. I know that Banana Bread is just an all time favorite of mine and always a treat. I can’t wait to try this recipe out! I hope you all enjoy this great recipe that will be perfect for sharing. – Angela
I like to take the gluten free option whenever there is one. And you can hardly tell that this banana bread is gluten-free. It’s moist, insanely delicious, and has the same texture and flavor as banana bread made with wheat flour! Sometimes I like to add chocolate chips to the banana bread, like I did today, and it just takes the banana bread to another level. The chocolate chips are completely optional but I use them for the flavor and the health benefits. You could also add in some chopped nuts if you’d like.
There are lots of different brands of gluten free flour that can be found in most stores now. My favorite is the Bob’s Red Mill 1-to-1 Baking Flour because it gives such great results! It’s a great alternatives to those with celiac disease or anyone trying to avoid gluten anyway. Most gluten-free flour blends require xanthan gum to give your baked goods the same results as if you were to use all-purpose flour. Any gluten-free flour you have used before and trust is perfect.
This gluten-free banana bread is sensational! It’s easy to make, it’s inexpensive, and it’s got such a tender, moist crumb to it. I even prefer this banana bread to the kind made with wheat flour. It’s the best banana bread I’ve ever eaten. And the chocolate chips made it 10 times better. I will definitely be making this again and again.
It is not easy to eat healthy all the time when you get a sweet tooth craving, and Gluten Free Banana Bread is a healthier kind of sweet breakfast. It can be serves by itself, or alongside some eggs or whatever else you normally eat for breakfast.
Here’s the recipe:
Gluten-Free Banana Bread
Yield: 2 (9×5″) loaves
1 3/4 cup gluten-free 1-to-1 Baking Flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unbleached sugar
3/4 cup sunflower oil (or any other neutral oil)
1 cup very ripe bananas, mashed (2-3 bananas)
Optional add-ins: Chocolate, raisins, cranberries
nonstick spray (I use this one)
Preheat oven to 350 degrees F.
In a medium bowl, mix together the flour, baking soda, and salt. In a separate bowl, beat the sugar, eggs, oil, and banana until well blended. Gradually add the flour. Fold in the chocolate chips or other add ins.
Grease two 9×5″ pans. Distribute the batter evenly between the two pans. Bake for 50-60 minutes, or until a tooth pick comes out clean.
Let cool in pan 15 minutes before turning out onto a cooling rack to cool completely before serving.
Bio: Maria Alison is family-focused Christian, who’s finding new ways to feed her family quality home-cooked food on a budget. She understands how difficult it can be to prepare a meal from scratch with such a busy schedule. On Maria’s blog Ten at the Table you will find time saving recipes that are friendly to your budget and your health.
- 1¾ cup gluten-free 1-to-1 Baking Flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unbleached sugar
- 4 eggs
- ¾ cup sunflower oil (or any other neutral oil)
- 1 cup very ripe bananas, mashed (2-3 bananas)
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together the flour, baking soda, and salt. In a separate bowl, beat the sugar, eggs, oil, and banana until well blended. Gradually add the flour. Fold in the chocolate chips or other add ins.
- Grease two 9x5" pans. Distribute the batter evenly between the two pans. Bake for 50-60 minutes, or until a tooth pick comes out clean.
- Let cool in pan 15 minutes before turning out onto a cooling rack to cool completely before serving.