You are going to love this gluten free banana bread.
When I was little, my mom used to make sourdough banana bread. It took a while because of the sourdough starter. I think usually a day or two just for that. And of course, since I knew she was going to make it a day or two before it actually came out of the oven, it was torture.
I mean, seriously!? For a kid, that is an eternity!
And then, once it was made, it was gobbled up in about 30 seconds. Two days of torture for 30 seconds of bliss.
I even made it myself once after I moved out on my own. Um, you know what? The whole sourdough starter thing.
Yeah, still torture to have to wait for the d@#^ bread. Why do people come up with this stuff?
So when I went gluten free, I really wanted to find a way to make some type of gluten free banana bread. I was going to do plain old gluten free banana bread, though. No more of this waiting around for days, cr@%.
That is when my muffin experiments started. One of the first muffins I made was gluten free banana muffins, with the obligatory chocolate version, of course.
Since I was only using almond flour, I still hadn’t figured out a way to get it to come out as bread in that big loaf pan.
Fast forward a few years, and I decided to come up with my own gluten free flour mix. “I wonder how this will turn out in bread? Quick bread, like gluten free banana bread?”
On with the experiment. So I used my muffin recipe expanded and with different gluten free flour mixes. A couple of weeks of gluten free banana bread coming out of our ears and lots of testing later, we arrived at a gluten free flour mix recipe that made awesome gluten free banana bread. AND and awesome gluten free banana bread recipe.
It even got the stamp of approval from LM. That is very hard to do these days. He is about as picky as a 6 year old can get. Whew!
- 2 Flax Eggs (click here for how to make a flax egg)
- 3 medium Bananas (very ripe)
- ¾ cup Brown Sugar
- ½ cup Grapeseed Oil
- 1 tsp Vanilla
- 2 cups GF Flour Blend
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tbs Cinnamon
- ½ tsp Sea Salt
- Preheat oven to 350F degrees.
- Make flax eggs and stick in refrigerator.
- Mash bananas.
- Add sugar and mix. Don’t over mix.
- Add flax eggs, oil and vanilla. Mix. Don’t over mix.
- Mix rest of ingredients in a separate bowl and slowly add to wet ingredients. Don’t over mix.
- Bake in 9 ½ inch by 4 ½ inch loaf pan for 45 - 50 minutes. Check with toothpick for doneness.
This banana bread looks awesome, Tia! Thanks for sharing on Gluten-Free Wednesday with us all! 🙂
Shirley
Holy Mackerel, I am behind in comments. The banana bread is great. So happy to have it again. Need to make some more.
xoxo,
Tia
this is the second batch I have made and the second to go in the trash..Turns out crusty on top and uncooked in the middle I have left in way more than an hour-hoping it would cook all to no avail. I was using Bob Mills Gluten free flour blend-could that be the problem help a any suggestions would be greatly appreciated
I am so sorry. That sucks! I have made it quite a few times and it turns out fine for me. The only thing I can think of is that it might be the flour. Some GF flours seems to be picky. And since there are so many now, I haven’t tried the recipe with all of them. And I have not use Bob’s Red Mill GF flour mix.
Unfortunately it is hard to really say what it is without being there and making it with you.
I wish I had a better response.
~Tia
hey
can i use olive oil?
I don’t know. I haven’t tried it with olive oil.
Yes, I ended up using olive oil because that’s all I had at that time, you may find you have to increase the cooking time but it works all the same.
I baked it in a stoneware bread pan for 1 hour 10 minutes and let rest for 30 minutes in the pan, then 1 hour on a wire rack before cutting into it. This is really a full-flavored dense-but-not-heavy banana bread. It will now replace my old recipe which had a lot of oil and sugar in it this one is so much healthier, and gluten free besides.
I made this bread with Oat Flour and it turned wonderful!
Hi, could you provide a weight for the bananas?
Can the grapeseed oil be exchanged for Coconut oil?
Thank you for your respinse.
I really have no idea. They are two different oils with 2 different solid temperatures. You could try it and find out. Just make sure to melt the coconut oil before you put it in. And make sure the bananas and all other ingredients are at room temperature so the oil doesn’t get solid.
~Tia
Thanks for this delicious recipe! My 2 year old has multiple food allergies and I love when I find a safe recipe for him that tastes great. We both loved it! I did successfully sub coconut oil for the grape seed and it worked well.
I substituted coconut oil and made them into muffins and baked for 18 minutes. They turned out perfectly!!! Thank you for sharing your recipe!
Do you oil the loaf pan?