Gluten Free Banana Bread with Walnuts
I have been wanting to make gluten free banana bread for a long time, and the reason is this: when I made this banana bread, the look of sadness on Elias’s face that he couldn’t have any was, well, unbearable. The man loves his banana bread. The main reason for the delay is pretty silly: we can’t keep bananas around this house to save our lives. I like them, Elias loves them and Clayton, well, he is obsessed. So when I found a whole bunch of overripe bananas at the store at a discount I snatched them up and made the banana bread that evening.
We LOVED this banana bread recipe. It tastes like traditional banana bread. It doesn’t have a strange gluten free flavor or texture, you could serve it to all of your gluten eating friends and they wouldn’t even know the difference. Definitely a keeper. I made these in mini-loaves. To make them into full size loaves just cook them longer. I haven’t done it, but I’ll post the suggested baking time at the end of the recipe.
A couple of notes about this recipe:
1. It calls for gluten free all purpose flour. The all purpose flour I used did not (I repeat, it did not) have any xantham gum or guar gum mixed in. I didn’t add any either, and the result was perfect. In researching this recipe, though, I saw that some people did use it and were equally pleased with the results. I was nervous this bread would be crumbly as a result. It was not. The mix contains rice flours and potato/tapioca starches.
2. I didn’t have any granulated sugar (gargh!) and I was entirely too lazy to go to the store, so I used lightly packed brown sugar. As noted, it turned out amazingly well, but the original recipe calls for granulated white sugar. Use what you have, I say!
Gluten Free Banana Bread
- 2 cups gluten free all purpose baking flour
- 1 t. baking soda
- 1/4 teaspoon salt
- 4 eggs
- 2 cups very ripe bananas, mashed (about 4 bananas)
- 1 cup light brown sugar, packed, or 1 cup granulated white sugar
- 1/2 cup apple sauce
- 1/3 cup neutral flavored oil (canola or vegetable)
- 1 teaspoon vanilla
To top the batter: 3/4 cup chopped walnuts
1. Preheat oven to 375 degrees and spray or oil 4 mini loaf pans or 2 regular sized loaf pans
2. Mix dry ingredients (flour, salt and baking powder) together in a large bowl
3. Mix wet ingredients together in a smaller bowl
4. Add wet ingredients to the dry and stir to combine. Do not overmix, but stir until all dry flour disappears into the mixture
5. Pour batter into prepared molds (depending on the size of your mold, the batter will fill 1/2 to 2/3 of the mold)
6. Top batter with chopped walnuts
7. Bake at 375 until a toothpick inserted in the center of the bread comes out clean.
8. Remove from molds after 10 minutes and let cool on wire racks
For Mini Loaves – 375 for 20-30 minutes (Mine took about 25 minutes)
For regular loaves – 375 for 45-55 minutes