gluten free banana bread
September 23, 2012 I’m finally feeling human again and figured I should celebrate by getting my rear end back into the kitchen.
Banana bread has been on my must make list since oh, I don’t know, the day I went gluten free? You know, one + a half years ago…
This has been a long time coming.
If you’ve been around here for awhile then you’ve come to know my typical process when it comes to baking.
Trial after trial after trial. But not today! One and done!
You may remember last summer I successfully made GF zucchini bread, GF zucchini snack cake, and GF + vegan zucchini bread after a few major flops.
My goal with gluten free baking is to create recipes that are simple in process, use only a few types of flour, and don’t include starches or gums. At the same time I strive for a texture that would please anyone’s palette. I try to make the gluten-free aspect undetectable.
I haven’t tried making any type of yeast bread, but I’m sure in that case the starches and gums may be necessary.
However, with muffins, doughnuts, cakes, and quick-breads they’re really not.
When I caught a glimpse of the bread as the oven door squeaked open I could not believe my eyes.
It rose and cracked perfectly. Possibly better than any bread I’ve never made.
Without hesitation, the only words to come out of my mouth were, “holy sh…”
Then, the agonizing cooling period.
Wait 10 minutes.
Don’t eat it.
Take it out of the pan.
Triple cross your fingers it doesn’t stick to the bottom of the pan.
Cool it again.
Slice it.
Don’t eat it!!!
Prepare for photographs.
Don’t eat it.
Hope that it’s delicious because the minutes you spend photographing keep passing by.
Obsess over the thick crust that formed.
Snap. Snap. Snap.
Cover it with banana nut butter spread.
Don’t eat it.
Aaaand done.
Eat!
Holy sh…
Gluten Free Banana Bread
- 1 cup gluten free oat flour
- 3/4 cup raw buckwheat flour
- 1/2 cup almond meal
- 2 Tbsp flax meal
- 1/2 + 1/3 cup mashed banana [2 overripe large bananas]
- 1/4 cup + 1 Tbsp raw honey
- 1/4 cup unsweetened almond milk
- 2 eggs
- 3 Tbsp safflower oil
- 3 Tbsp unsweetened applesauce
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup pecans or walnuts [optional]
- Preheat your oven to 350*.
- Grease and flour your 8x4 bread pan or line it with parchment paper.
- In a large bowl stir all dry ingredients—excluding the nuts—together until well combined.
- In a medium bowl whisk the eggs together and whisk in all of the wet ingredients including the mashed banana. Whisk until thoroughly combined.
- Pour the wet mixture into the dry and stir with a large wooden spoon until just combined. Avoid over stirring.
- Fold in the nuts and let the batter sit for 5 minutes.
- Pour into the bread pan and evenly spread to the edges.
- Place on the center rack and bake for 48-58 minutes. Toothpick test for doneness. You want a toothpick that is moist but not gooey or bone dry.
- Let cool for 10 minutes in the pan then slide a butter knife around the edges to release the bread, turn upside down, and gently shake out.
- Let cool for 10-15 minutes before slicing.
notes: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder. You can easily make oat flour at home by grinding gluten free rolled oats or gluten free steal cut oats in your high speed blender, coffee grinder, or flour mill until it reaches the consistency of flour. You can do the same with raw buckwheat groats and raw almonds. To grease + flour your pan [refer to photo 3]: Spread butter using a small piece of parchment paper onto the bottom and sides of the pan. Cover thoroughly. Sprinkle in about 1 Tbsp oat flour into the pan lightly tap on the sides to move the flour around until fully covered. Tap on all sides upside down over the sink to release excess flour. Feel free to use a 9x5, 8x8, or 9x9 pan but note that the baking times will decrease.
Banana Nut Butter Spread
- 1 banana
- 3 Tbsp nut/seed butter [peanut, almond, cashew, sunflower, etc.]
- 1/4 tsp cinnamon
- pinch of salt
- In a small food processor, a hand immersion blender, or even mashing together with a fork add all the ingredients and process until creamy and smooth.
- Scrape the sides of the bowl if necessary.
- Best if used immediately but can be stored in a sealed container in the fridge for 1-2 days. The top layer will brown in the fridge. Stir before using.
notes: Best if using a firm but ripe banana.
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One of my proudest baking moments to date.
I’m back!
Ashley
Reader Comments (54)
Now all I have to do is wait for the bananas to ripen (if my family doesn't get to the first!).
@Dana - I will definitely be making pumpkin bread soon!
I am currently on Day 3 of the Whole30; I really hope grains are not an issue for me as I would love to try this recipe!
Thanks!
Yours looks like just what I've been searching for. And your photography is absolutely beautiful. What wonderful gifts you are sharing with us all!
@Lori - Hilarious! Let me know if you give it a go!
@Michaela - Hahaha..I'm glad to be back as well! :)
@Kerry - Definitely a fantastic spread for breakfast!
@Jennifer - I think you could probably sub in all oat flour, although the buckwheat does help with the texture a bit, but I've found oat + buckwheat to yield fairly similar textures and absorb the same amount of liquid. I do think quinoa flour could work in this. I would add 1/2 cup quinoa flour and 1 1/4 cups oat flour and the 1/2 cup almond meal. Hope that works!
@Elizabeth - The words flew out of my mouth before I could even think!
@Dina - Aw, you are too kind. Much appreciated. I hope you enjoy the bread if you decide to make it!
@Ashley - Thanks so much! I've been trying to play with shadows more and find that I really like the quality of the photos more than when I use a light bounce. Although, the light bounce definitely comes in handy!
@C - Yes, it should definitely work. I'm not sure of the bake time but would start maybe around 18 minutes and go from there.
PS: You should set up notifications for comment replies. :)
@Teri - Strange! But you've found something that just says "groats" but not buckwheat? Raw buckwheat groats are kind of a yellow-green and have a pyramid/heart-like shape. If it's Kasha [toasted buckwheat] they're a dark red/brown color but have a much more robust flavor [not great for baking].
a) have you tried this without the cinnamon? I love cinnamon but in this bread, not so much.
b) The texture of this bread is so awesome, I was wondering if you had given it a go without the banana, to make it a regular sandwich-type bread...would it be too heavy?
I know coconut flour is a really absorbant flour, but I was wondering if the other flour amounts were changed a little to accommodate the extra absorbancy do you think coconut flour could work in this recipe? If that is possible should I increase the liquid amount as well, for example adding an extra egg?