Banana bread is one of the most comforting things you can bake, and it does not need wheat flour to be wonderful. This gluten-free version is moist, tender and full of banana flavour, with a lightly caramelised crust. It comes together in one bowl and keeps well for days, making it perfect for breakfast, snacks or a slice with afternoon tea.
Ingredients
- 3 very ripe bananas, mashed (about 300 grams)
- 80 grams melted butter or neutral oil
- 120 grams light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams gluten-free all-purpose flour blend containing xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Half a teaspoon fine salt
- 60 grams chopped walnuts or chocolate chips (optional)
Method
Prepare
Heat the oven to 175 degrees Celsius. Grease a 900-gram loaf tin and line it with baking paper, leaving some overhang so you can lift the loaf out easily.
Mix the Wet Ingredients
In a large bowl, mash the bananas until mostly smooth, leaving a few small lumps for texture. Stir in the melted butter, brown sugar, eggs and vanilla until well combined.
Add the Dry Ingredients
Sprinkle the flour blend, baking soda, cinnamon and salt over the wet mixture. Fold gently with a spatula until just combined. Do not overmix, even though there is no wheat gluten to worry about, as a light hand still gives a more tender crumb. Fold in the nuts or chocolate, if using.
Bake
Pour the batter into the prepared tin and smooth the top. For a bakery-style finish, press a halved banana on top and sprinkle with a little extra sugar. Bake for 50 to 60 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
Cool
Let the loaf cool in the tin for fifteen minutes, then lift it out onto a wire rack. Gluten-free baked goods continue to set as they cool, so wait at least thirty minutes before slicing for the cleanest slices.
Tips for Success
Use bananas that are heavily speckled or even black. The riper they are, the sweeter and more flavourful your bread will be. A good flour blend matters too, so choose one that includes xanthan gum or add a quarter teaspoon yourself if it does not. Let the batter sit for ten minutes before baking, which gives gluten-free flours time to hydrate and improves the texture.
Variations
Swap the walnuts for pecans, add a handful of dark chocolate chunks, or stir in a spoonful of peanut butter for a richer loaf. For a dairy-free version, use coconut oil in place of butter. A swirl of maple syrup over the top before baking adds a lovely caramelised edge.
Storing and Freezing
Keep the banana bread wrapped at room temperature for up to three days, or in the fridge for up to a week. To freeze, slice the loaf, wrap the slices individually and freeze for up to three months. Toast slices straight from the freezer for a quick breakfast.