Gluten Free Banana Bread
Banana Bread is a very classic baked good that when done right is so delicious. When I went gluten free I really struggled when it came to baked goods. I have a major sweet tooth and love chocolate or anything with chocolate in it. I also love muffins, cupcakes, doughnuts and really anything that is baked and not healthy. So banana bread is something I really missed when I was first diagnosed with celiac disease. Which is why we created this gluten free banana bread.
1 for 1 Flour vs Whole Flours
This banana bread looks like it has a lot of ingredients in it but it is so simple to make. Besides the flours that it calls for (almond, coconut and arrowroot flours) all the other ingredients most people will already have on hand. For this recipe we don’t use a 1 for 1 flour blend but a mixture of different flours. I prefer to use different whole flours because they work better for certain recipes. I find that almond flour and coconut flour retain a lot of moisture and make it so that whatever you’re making holds together. Instead of becoming crumbly and falling apart which is common with most gluten free baked items.
This recipe is super moist and the cinnamon and banana work well together to create lots of flavour. Since the mixture is so moist you will find that you have to cook the banana bread for longer than typical banana bread. At first I only cooked one big loaf for 45 minutes and I found that the centre wasn’t cooked long enough and started to fall apart. So it is important that you cook it until a toothpick that is inserted comes out completely clean. Otherwise you will have a mess. A tasty mess but still a mess.
Mix Ins
For this recipe we have added in walnuts. But you can actually add in any nuts that you like. I just feel like walnuts are very classic and they taste amazing in this banana bread. But you could add in other nuts or even chocolate chip. Chocolate chips are also very traditional in banana bread and since I love chocolate, I love chocolate chips in this recipe. You can add about 1 – 1 1/2 cups of mix ins and the recipe will be able to hold up. Anything more and the moisture plus mix ins may be too much for the recipe to stay together. You also can leave mix ins out and the recipe is still great.
Lastly, I just want to mention the size of loaf pans that you use. We have baked this recipe in one large loaf pan. As well as in four small loaf pans. You can also make this recipe into muffins but we have not yet done this so I am not 100% sure about the cooking times. So that would be trial and error for you. I would expect the cooking time for muffins would be around 20-30 minutes. Again, just check it while it cooks and insert a toothpick until it comes out clean. This recipe is pretty forgiving but make sure that you leave some space in whatever baking dish you decide to use, so that while the gluten free banana bread cooks it has space to rise.
Let us know how this recipe goes for you and what mix ins you decide to use. We love hearing how others like our recipes. If you’re looking for more baked goods check out our Ginger Molasses Cookies, Classic Chocolate Chip Cookies and Flourless Chocolate Lava Cakes. Also make sure to check back because we have more baked goods recipes in the works that we plan on posting over the next few months. Happy baking!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 tbsps butter for greasing
- 1/3 cup butter melted
- 3 eggs
- 3 Bananas ripe
- 1 tsp Pure Vanilla Extract
- 2 tbsps honey
- 1/3 cup White Sugar
- 1/4 cup Brown Sugar packed
- 3/4 cup Almond Flour
- 1/2 cup coconut flour
- 1/3 cup Arrowroot Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1 cup walnut pieces optional
- 1/2 cup Chocolate Chips optional
Ingredients
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- Preheat oven to 350°F. Grease one large loaf pan or 4 small loaf pans with butter. Set aside. Melt 1/3 cup of butter in the microwave.
- In a large bowl mash bananas. Add in eggs and beat until well combined (can us a hand mixer if desired).Then add in vanilla, honey, white sugar, and brown sugar, mix until well combined.
- In another large bowl mix all the dry ingredients together except the walnuts. Then pour the dry mixture into the wet mixture one cup at a time. Making sure to incorporate all the ingredients together. Fold in walnuts until evenly dispersed.
- Pour the mixture into the prepared loaf pans. Place loaf pans into oven. Bake for 30 minutes if in mini load pans or 60 minutes for one large loaf pan. Or until a toothpick comes out clean. Let cool for 10 minutes. Then pop out of pan and serve.
Store in air tight container or ziploc bag. Consume within a week, or freezer up to one month.