GF Banana Bread Recipe
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GF Banana Bread Recipe

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This gluten free banana bread recipe becomes your own as you make and adjust it to fit your desires. I like this better than the conventional gluten flour version. I like to toast my slices and then slather them in (more) butter.

ingredients:

1/2 cup GF flour 

1/2 cup almond flour

1/2 cup rice flour

2 teaspoons baking powder 

1/2 teaspoon fine sea salt 

1/2 teaspoon ground cinnamon


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2/3 cup unsalted butter - 150 grams

3/4 cup  sugar - 136 grams - Sugar - light muscovado, dark muscovado, caster or any mix of sugars

3 ripe bananas mashed

4 eggs 

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optional:

large handful of red walnuts or pecans and more for top 

handful of raisins

handful of dried cranberries

Chocolate discs

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equipment: 
Stand Mixer ideally or a hand mixer. Loaf pan buttered. 

 

instructions:

Pre-heat the oven to 350˚F

1. Sift the dry ingredients together except for the cinnamon together in a large bowl. 

2. Wisk the dry ingredients thoroughly to get loft in the flour and set aside. 

3. Put the butter and sugar together in the mixer bowl.

4. Using the flat beater mix at medium speed until combined.

5. Add eggs one at a time at a low speed. Beat to incorporate thoroughly. Will be on the liquidy side

6. Scrape the bowl down.

7. Add the cinnamon into the dry ingredients and whisk to incorporate.

8. Add 1/2 of the dry mixture to the mixing bowl and mix on low.

9. Add the remaining dry Mix until incorporated only - do not over-mix

10. Add the mashed Banana to the mix and mix in to incorporate only 

11.  Scrape down the sides of the bowl add red walnuts, raisins, chocolate and mix in.

12. Transfer the mix to a buttered loaf pan. 

13. Dark muscovado down the middle on top. Place whole walnuts on top in a pattern to look good if you wish

14. Bake the bread for 45 to 75 minutes. Remove and cool on a rack when the bread reaches 205° to 210° f in the middle of the bread

15. Wait to cool to touch and then remove from pan and let cool on rack to allow steam to escape.

If you can let cool completely as the bread will hold together better. It rarely happens, as soon as it's cool enough to touch, we are slicing it up.