My son, Gabriel, loves banana bread. I think he is the only member of my family who regularly reminds me to bake some.
When it comes to bananas, I personally can take them or leave them. I have to be in the mood for them and they can’t be green or too ripe. Basically, when it comes to bananas, I am picky. Nevertheless, I buy them almost every time I go to the grocery store. My kids love them.
On a side note, I think my brother (who suffered from severe asthma as a child) lived on bananas as a teen. I remember him being so sick and white faced and munching on bananas.
In my home, when our bananas start becoming too soft. I peeled them and place them in a container in the freezer. When we have enough of them. We make a batch of gluten free banana bread (usually three to four loaves).
Gluten Free Banana Bread: Tips and Notes
When making gluten free banana bread, I blend my own gluten free flour mix. This mix is a modification of my gluten free flour mix #1. I use two parts rice flour or sorghum flour (or a blend of both) to one part tapioca starch. I then add one teaspoon of xanthan gum per cup of mix. I then blend with a whisk until all the ingredients are incorporated.
I will usually make more gluten free flour mix than I need for this recipe. I keep the leftovers on hand and my kids use that mix to make pancakes or other.
My favorite dairy free milk is cashew milk and it the milk I use in this recipe. It is by far my favorite dairy free milk for its creaminess and bland flavor which does not overpower my dishes (unlike coconut milk). Any milk will work including cow’s milk (your bread just won’t be dairy free).
I usually will use extra virgin olive oil or coconut oil. If using coconut oil, make sure your other ingredients are at room temperature and your oil is liquid. If no, the oil will solidify and make it hard to combine with the other ingredients. You may even end up with coconut oil clumps.
I assume you could use butter or ghee as well as long as your first melt it.
This recipe doubles, triples, quadruples easily. As I mentioned above, I usually make at least three loaves.
Since we bake more than one loaf, we like to vary our flavors. We often add a-half to one cup of chopped walnuts, roasted pecans, or semi-sweet chocolate chips.
You can add these extras to the batter and then pour your batter in your pan (as per the instructions).
Since I make multiple loaves, I usually pour my batter first and then add the extras which I then gently mix into the batter with a fork.
If, like us, you freeze your overripe bananas, remember to take them out of the freezer about one to two hours before baking your bread. Surprisingly, they thaw out rather quickly.
Dairy Free Gluten Free Banana Bread
Grease a 9-inch by 5-inch loaf pan.
Preheat your oven to 325 degrees Fahrenheit.
Slowly add the flour mixture tot the wet ingredients, stirring until combined.* Do not overmix.
Add and fold any extras if you choose to use them.
Bake for about one hour and fifteen minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack
Wait five to ten minutes before unmolding.
Makes one loaf.
*Note: when I make my bread in the stand mixer, I often place all the ingredients in the bowl and mix.