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“Can’t believe it’s gluten-free” banana bread

I was craving something baked and banana in my house! And the one thing I couldn’t get out of my head was the gluten-free banana bread our family friend made for me a couple of years ago. That bread was so moist and flavorful that I decided it needed a gluten-free update so I could bring it back! After some experimenting, I did – and it’s even better than I remember.

“Can’t believe it’s gluten-free” Banana Bread 

Ingredients:

  • 4 T canola oil
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups mashed very ripe banana
  • 1/2 c applesauce
  • 1/2 cup chopped walnuts
  • 1 cup brown rice flour
  • 1/2 cup ground teff flour
  • 1/4 c buckwheat flour
  • 1 t baking soda
  • 1/2 t salt
  • 1/4 t baking powder

Directions:
In a bowl, mix the oil and sugar until well combined (I often remove the sugar completely, but I do not like things too sweet).. Next, add the banana applesauce and mix just until combined. Blend in (SLOWLY) the eggs. In 1/4 c portions, add in the dry ingredients (pre-mixed and set aside). Add the nuts and stir only until the nuts are incorporated into the batter. Pour the batter into a bread loaf ban. Bake in a 350 preheated oven (375 if under 2,000 feet) until the center of bread springs back to the touch (around 50 minutes).

After cooling, wrap in foil and refrigerate.  It’ll stay good for five days (if it makes it that long). If you don’t have teff or buckwheat flour, you can substitute almond meal for both (or sub almond meal for brown rice flour). Just don’t sub all three for almond meal (or, if you do, let me know how it turns out – I haven’t tested it)!

40 thoughts on ““Can’t believe it’s gluten-free” banana bread Leave a comment

  1. PB chips in banana bread are pretty clutch. So are dried banana chips. But who doesn’t love gooooood old fashioned banana bread? Love that it’s a healthier version! My family doesn’t have many traditional recipes, haha. I’m hoping to start that tradition myself 😀

    Liked by 1 person

    • That sounds like a delicious addition. I’m always afraid to buy them because I just eat them out of the bag. I think that is a tradition that you will do an amazing job of starting!

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  2. We can’t do nuts because of Lisa’s allergies, so we will sometimes use raisens or cranberries.

    And I have to say that WHEW that is a lot to go through to make stuff vegan & gluten free! 🙂

    Liked by 1 person

    • I’ve never tried chocolate chips – I bet they make this amazing! Now, I’m thinking I should try to make this into muffins too…

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    • It’s the only way I can eat it – and it took a few tries, but I’m glad I was able to figure out a bread I can eat and enjoy!

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  3. You know what is the worst thing ever? (Well not EVER, but it’s still pretty terrible?) I AM ALLERGIC TO BANANAS. However my daughter is not and I think she eats more bananas than any child I’ve ever seen and then I have to clean her face after so she doesn’t try to kiss me with her banana mouth. I bet she would love this bread!

    Liked by 1 person

    • That is a true tragedy. I can’t express how sad this makes me. No sarcasm. I’m also filing this information away for the inevitable future race we meet so I don’t try to offer you a banana or banana product. =)

      If you do try it I’d love to hear what your daughter thinks!

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    • Ugh – since my wife is allergic to apples I totally get the uncommon food allergies thing. That really sucks – and like you say you have to be very careful especially with little ones!

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  4. I love banana bread and just this morning, I made the banana muffin recipe from the Veganomicon cookbook–not GF, though but since there is a girl in my daughter’s preschool class with celiac, I’m keeping your recipe on file for when I bring in birthday muffins!

    Liked by 1 person

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