19 August, 2016
Gluten-free Banana Bread
This gluten-free banana loaf is sweetened with banana and organic coconut sugar, with no refined sugar added, making it a great healthy lunch box idea! My kids love banana bread. My sister is a sucker for banana bread. I knew when my sister was diagnosed with celiac disease that I’d need to create a gluten-free banana bread recipe. I decided to make a gluten-free version of my favorite banana bread recipe, Moist Banana Walnut Bread.
What makes this banana bread recipe special? First, it’s made with gluten and lactose free flour. Second, I replaced refined sugar with a much healthier version, coconut sugar!! Finally, I also tossed in some chocolate chips, walnuts, and almond milk to jazz things up.
What makes this banana bread recipe extra special is that I love to make gluten-free treats for my lovely friend, Fanny whenever she comes to visit. Every time I cook for her, I pause and look at yet another ingredient and ask myself: Is this gluten-free?
PSST! HERE’S A SECRET. MOST BAKED GOODS ARE ACTUALLY BETTER WITHOUT GLUTEN.
Gluten-free cakes can be far fluffier and more wonderful than the gluten ones. When baking with bananas, always go for very ripe bananas with black spots on the skin as they are rich in antioxidants.
Want to make someone’s day? Bake them some banana bread! I am gifting this gluten and lactose free banana bread recipe to my dear friend, Fanny Gendron!
Check out my video recipe with tips and tricks to help you re-create this at home.
- 1 3/4 cups gluten and lactose free flour
- 1 teaspoon baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon fine salt
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup unsalted organic butter, at room temperature, plus more for greasing the pan
- 1 cup coconut sugar (use half a cup if you are not keen on sugar)
- 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces or dark chocolate chips (or use both!)
- 1/4 cup almond milk
Preheat the oven to 350 degrees F or 180 degrees C Grease a 9- by 5- by 3-inch loaf pan with butter.
Greasing a cake ring or loaf tin: Rub a little butter around the inside of the tin to grease it. Take a small handful or spoonful of flour and dust lightly around the inside of the greased tin. Turn upside down over your kitchen work surface and knock gently to remove any excess flour.
- Cream the butter and sugar with a hand-held mixer until light and fluffy
- Add one egg at a time into the butter, while mixing, until incorporated
- Add the bananas, vanilla extract
- Sift the gluten and lactose free flour, baking soda, baking powder, cinnamon powder, nutmeg powder and salt into the bowl. With a rubber spatula, mix in the flour mixture stirring only to moisten
- Fold in the walnuts or dark chocolate chips; add almond milk to stir lightly and transfer the batter to the prepared pan
Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.
Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap it in a plastic wrap. The banana bread is best if served the next day.
To store this Gluten-free Banana Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Feel like playing? If you have to be dairy-free, then use shortening instead of butter here. Feel free to experiment with your own ingredient choices and substitutions for this recipe.
A lot of my cooking is intuitive, and so I’m feeling and tasting and thinking about my inspiration, which can be a person or a recipe. I love that food evokes emotion and allows you to connect with people you like to spend time with.
Thank you very much Fanny for the inspiration!!