Print
gluten free banana bread

Gluten-Free Banana Bread

  • Author: Bridget Towery|Baking with Bridget
  • Yield: 1 large loaf or 2 small

Description

Incredibly moist. Nothing says homemade more than a fresh loaf of banana bread. Serve this delicious bread hot or cold, with a pat of butter.


Ingredients

  • 1 cup of sugar
  • 1/3 cup unsalted butter, softened
  • 2 large eggs
  • 3 to 4 medium bananas, mashed
  • 1/3 cup of water
  • 1 2/3 cup gluten-free almond blend flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/2 cup nuts, chopped (optional)

Instructions

  1. Preheat oven to 350° F. Grease bottom only of a large loaf pan (9x5x3 inches).
  2. In a large mixing bowl, beat the sugar and butter together until creamy. Mix in eggs, one at a time. Add bananas and water. Beat until just blended.
  3. Sift together dry ingredients. Stir in dry ingredients until just moistened. Stir in nuts, if desired. Pour batter into prepared loaf pan.
  4. Bake until toothpick inserted in center comes out clean, about 50 to 60 minutes. Remove from oven and cool 5 minutes. Remove loaf from pan and allow to cool on a wire rack.

 


Notes

For maximum flavor use very ripe bananas.

I add the bananas directly to the batter and mix in. If you prefer, you can mash them before adding to the batter.

Recipe Card powered by