Super Moist Gluten Free Banana Bread Recipe

Super Moist Gluten Free Banana Bread Recipe

Our guest blogger, Erin, of Food Wise Family, shares with us a favorite fall baking treat for the family – gluten free banana bread!

Fall is almost here, so it’s time to crank up the oven and get baking. To me, nothing is more reminiscent of fall than banana bread, but maybe that’s just because my mom used to bake it around this time of year when I was a kid.

This gluten free banana bread is super moist and perfectly browned with that classic banana flavor. Not only is this bread gluten free, but it is also paleo friendly and grain free. Additionally, it is sweetened with bananas, applesauce, and maple syrup, making this recipe free of any refined sugars.

Use Up Those Overripe Bananas
Besides how irresistibly delicious this bread is, my favorite part about this gluten free banana bread recipe is the fact that it lets no bananas go to waste. It seems like bananas are underripe forever and then before you know it they are overripe, and somehow you missed the window of perfectly ripened before they got too mushy. Or at least, that’s the case for us. I cringe at the thought of throwing away food, so being able to use up overripe bananas in breads, muffins, or pancakes is a plus. (Tip – you can save overripe bananas in the freezer with their peels on. When you need one for baking, just pop it in the microwave for a few seconds until it softens.)gluten free banana bread ingredient
Is Your Baking Powder Gluten Free?
To keep this recipe gluten free, read the label and make sure your baking powder is gluten free. To my knowledge, there is no paleo or grain free baking powder on the market, so I make my own. Making your baking powder only requires baking soda, cream of tartar, and a few minutes of your time. If you’re interested, check out my instructions here.
Gluten Free Banana Bread
Prep Time: 10 Minutes
Baking Time: 50 Minutes
Total Time: 60 Minutes
Wet Ingredients
4 large eggs
2 mashed large overripe bananas (about 1 cup)
1/3 cup melted extra virgin coconut oil
1/3 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
Dry Ingredients
1/2 cup coconut flour
1/4 cup arrowroot flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Nuts
1/2 cup chopped raw pecans
Instructions
1. Preheat oven to 350°.
2. Grease a 9” x 5” bread pan with coconut oil.
3. In a large bowl, mix all wet ingredients until thoroughly combined.
4. In another bowl, combine all dry ingredients.
5. Slowly add the dry ingredient mixture to the wet ingredients while thoroughly mixing.
6. Gently stir in pecans.
7. Add batter to the greased pan.
8. Bake for 45 to 50 minutes, or until brown and a toothpick inserted into the center of the loaf comes out clean.
9. Let bread cool for at least 20 minutes before removing from the pan.
10. Store tightly wrapped in the refrigerator for up to one week, or in the freezer for up to 3 months. Although, this gluten free banana bread does not last in our house for more than two days before we gobble it all up.
Note: Unlike most wheat flour banana bread recipes, this gluten free banana bread recipe does not fill the entire bread pan once baked. So, if your bread is just a little over half the height of the pan, you did it right.gluten free banana bread
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Comments

  1. Sharon Walsted-Reed :

    Can the Super Moist Gluten Free Banana Bread Recipe ingredience be doubled and cooked in the same pan?

    • Butcher Block Co :

      Unfortunately, we have not tried that, so we’re not sure what the outcome would be. You could probably multiply the recipe by 1.5 and add about 10 minutes onto the cooking time. The key is to make sure the center is baked completely. If your goal is to make a more full looking loaf, you could use a smaller 8×4 bread pan instead of the 9×5. If you are thinking of doubling and using something larger like a cake pan, you will want to keep a close eye on it to be sure of the timing. Let us know if you experiment with it and how it goes!

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