My family can’t get enough of this moist and flavorful banana bread. It’s a recipe I’ve had for more than a decade. I’m not sure exactly where I got it from, but I’m sure someone’s mom or grandma is responsible for this delicious, moist, banana goodness. I’ve adapted it to suit my gluten-free needs. I love that it’s super easy to make and just requires basic kitchen utensils.
Best ever banana bread is an essential gluten free family favorite
Bananas frozen? No problem. Peel them, cut them into small pieces and let them sit until they are almost thawed. Then mash them up. The recipe calls for one cup of mashed bananas. I usually use about three smaller sized bananas. If the volume is just over a cup – no problem. Just toss it in. No waste, no fuss. It doesn’t matter too much. It always turns out fantastic. Again…I promised easy. And that’s why I love it!
What gluten free flour do you use? I prefer Namaste Foods Gluten Free Perfect Flour Blend for my baking. However, I’d wager that any one-to-one gluten free flour blend from a reputable flour company will work just fine. Not all gluten free flours are interchangeable. To achieve the right texture and flavor you’ll need a gluten free flour blend for the best results. You’re family will never know it’s gluten free.
Can I make this with regular all-purpose flour? You bet! That’s what this recipe originally called for before I converted it. The texture will be a little denser with all-purpose flour, but it is still moist and delicious.
Can I add cinnamon, nutmeg or pumpkin pie spice? You bet! Make it your own. I recommend choosing one spice. Start with a small amount such as 1/2 a teaspoon of cinnamon or a 1/4 teaspoon of nutmeg to see how you like it. I prefer to have the “spice” in the super yummy topping. The topping is essentially a “crumble.” You can use old fashioned oats or a blend of oats and nuts if you prefer. Pecans or walnuts are a good flavor match.
Please give this recipe a try. Let me know how you like it in the comments.
Kitchen essentials for this recipe:
- 1 3/4 cup all-purpose gluten-free flour see notes below
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt (I prefer sea salt)
- 3/4 cup sugar
- 1 egg beaten (large egg)
- 1 cup bananas mashed (see notes below)
- 1/2 cup milk
- 3 tbsp butter
- 1/4 - 1/2 tsp cinnamon (see notes)
- 1 1/2 tbsp brown sugar
- 1 tbsp all-purpose gluten-free flour
- 3 tbsp rolled oats gluten free rolled oats
Butter a loaf pan and preheat the oven to 350 F. In one large bowl, sift together all of the dry ingredients. In the another large bowl, combine the egg, bananas and milk. Stir the wet ingredients into the dry ingredients and stir until just blended. Transfer the batter to the loaf pan. If adding the topping, sprinkle the batter with the topping mixture. Bake for 50 minutes or until a cake tester comes out clean when inserted in the center.
Combine all the crumble ingredients into a small bowl. Using a fork, cut the butter into the dry ingredients to make the crumble. Top the batter with the crumble prior to baking.
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I prefer Namaste Foods Gluten Free Perfect Flour Blend, but you may use any good quality gluten free flour blend brand.
One cup of mashed bananas is a guide. I usually use three small sized bananas.
The topping is optional, but adds a nice texture and burst of flavor. Use gluten free rolled oats. You can also substitute other spices to your taste. Try 1/4 tsp nutmeg and 1/4 tsp cinnamon blend. Or 1/2 tsp pumpkin pie spice instead.
The original recipe did not call for adding any oil. I find it turns out moist and light with gluten-free flour and the moisture of the bananas. One tablespoon of vegetable oil could be added for additional moisture if needed.