Best Ever Gluten Free Banana Bread

OK – I think I’ve done it…I’ve managed to create a gluten free banana bread that could fool even the most skeptical of gluten lovers. The original recipe was actually given to me as a wedding present (one of my favourite to receive) by my best-friend’s mom, and yes, Josie makes the BEST ever banana bread, but it uses regular flour and I really wanted something I could share with our GF friends when they come round for coffee. Voila! This loaf is moist, dense, and rises perfectly: the banana flavours are rich and the deep smoky sweetness of the coconut sugar suits balances beautifully. Not even Jas could tell the difference between this and the original recipe that I usually make!

For those of you that are strictly GF or paleo and like to know the particulars, I have used our house rendered lard for the fat, buttermilk for the dairy, and Bob’s Red Mill GF Biscuit and Baking Mix for the flour. You’ll note that this mix has rising properties already, which, when combined with other leavening agents, gives a perfect lift to the loaf, just like conventional recipes do. If you’re using another GF mix be sure to find one that is said to rise.

GF BANANA BREAD-0001-2sm

Best Ever Gluten Free Banana Bread
Servings Prep Time
1loaf 15minutes
Cook Time
45minutes
Servings Prep Time
1loaf 15minutes
Cook Time
45minutes
Ingredients
  • 2cups all purpose Gluten Free baking mix
  • 1tsp. baking powder
  • 1tsp. baking soda
  • 1/2tsp. salt
  • 1/2 cup coconut or brown sugar, packed
  • 1tsp. vanilla
  • 1/2 cup buttermilk or yoghurt
  • 1/2cup shortening, lard, or butter
  • 3 eggs
  • 4 large bananas, frozen and defrosted
  • 1/2cup nuts or choco-chips (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a stand mixer or a large bowl, cream the sugar and the shortening together. Add in the vanilla and eggs and continue to beat until well incorporated.
  3. Add in the buttermilk** or yoghurt. Add bananas and mix until well combined and the bananas are broken down into small chunky bits.
  4. In a separate bowl, combine all of the dry ingredients and mix together well. Add dry ingredients to the wet mix and stir until just combined - do not over beat.
  5. Pour into parchment lined loaf pan and bake in preheated oven for 45-50 minutes or until the top of the loaf is golden and cracked and a skewer comes out clean when inserted into the middle of the loaf.
  6. ** if you do not have buttermilk, add 1/2 tsp apple cider or white wine vinegar to regular milk and wait one minute for the milk to sour.
Best Ever Gluten Free Banana Bread
(100%) 8 ratings 5
  • Jenn Turnbull-Aherne

    Just made this! I’ve been looking for a go-to banana bread recipe since my daughter and husband have gone GF.

    I used butter for the fat, milk soured with vinegar and ‘Cellimix’ bread mix, as it was what I had on hand.Its really scrummy, and very moist, especially for gluten-free. I ended up making 12 muffins as I find them easier for lunches. I put a heaping tablespoon of batter into each muffin tin and had enough left over for a small loaf. YAY.

    Sinfully smothered in butter is how we like it. My waistline might be sorry I found this recipe!ReplyCancel

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