Hi there. Often times in my house we have bananas go bad because we can’t eat them fast enough. Instead of letting them go to waste which I absolute dislike, we peel, bag and freeze them for smoothies or we bake with them. Usually we bake the good ole traditional banana bread but since I’m gluten-free, it’s time to put a spin on it. Not because we are gluten-free doesn’t mean we can’t have the things we love, right.
With a bunch of over ripe bananas (use heavily speckled or black bananas to get the most flavor) and my gluten-free cookbook, it’s time to bake! The How Can It Be Gluten Free Cookbook has it down to a science. To bake the banana bread I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour, the bread came out great but next time I bake I think I won’t use this flour. Whenever I use it the strong bean flavor from the flour over powers the other ingredients, with this recipe I only got a bean flavored after taste, which was not bad at all.
Makes 1 Loaf
9.5 ounces (2 cups plus 2 tablespoons) gluten-free flour
1 tablespoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
0.25 teaspoon xanthan gum
5 large very ripe bananas ( about 1.75 pounds), peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
5.25 ounces (0.75 cup packed) light brown sugar
1 teaspoon vanilla extract
0.5 cup walnuts, toasted and chopped (optional)
2 teaspoons granulated sugar
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8.5 by 4.5 inch loaf pan. Whisk flour, baking powder, baking soda, salt, and xanthan gum together in large bowl.
- Microwave bananas in separate bowl, covered, until they have softened and released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and let drain, stirring occasionally, about 15 minutes (you should have 0.5 to 0.75 cup liquid).
- Transfer banana juice to medium saucepan and cook over medium-high heat until reduced to 0.25 cup, about 5 minutes. Return reduced juice to bowl, add bananas and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla.
- Using rubber spatula, stir banana mixture into flour mixture until thoroughly combined and no lumps remain, about 1 minute. Gently fold in walnuts, if using. Scrape batter into prepared pan and sprinkle granulated sugar evenly over loaf.
- Bake until toothpick inserted in center comes out clean, 55 to 75 minutes. Let bread cool in pan on wire rack or 15 minutes. Remove bread from pan and let cool for at least 1 hour before serving. (Banana bread is best eaten on day it is baked, but bread can be cooled, immediately wrapped in plastic wrap , and stored at room temperature for up to 2 days. To serve, warm in 300 degree oven for 10-15 minutes.)
That was delicious! Can I have another slice.