Introduction
There’s something incredibly comforting about the smell of freshly baked banana bread wafting through the house. Whether it’s for breakfast, a snack, or a delightful dessert, this gluten-free banana bread recipe is a warm hug in loaf form. Using ripe bananas adds a natural sweetness and moisture that makes each slice rich and flavorful. With a hint of cinnamon and optional crunchy walnuts or pecans, this delightful bread is sure to become a cherished addition to your baking repertoire.
Ingredients
- 3 medium ripe bananas
- 1 large egg
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1 cup gluten-free all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously to ensure easy removal later.
- In a mixing bowl, use a fork to mash the ripe bananas until they are smooth and creamy. The riper the bananas, the sweeter the flavor!
- Stir in the melted butter, combining it well with the mashed bananas for a rich base.
- Add the egg, vanilla extract, baking soda, salt, and cinnamon to the mixture, stirring until everything is pleasantly combined and aromatic.
- Gently fold in the gluten-free flour, taking care not to overmix. You want to keep the batter light and airy!
- If you’re feeling adventurous, fold in the chopped walnuts or pecans for delightful bursts of crunch.
- Pour the thick batter into the prepared loaf pan and smooth the top with a spatula, making sure it’s evenly distributed.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, signaling that it’s perfectly baked.
- Once done, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing, if you can resist the tempting aroma!
Notes or Tips
For best results, use bananas that are heavily speckled and soft; they provide the best flavor and moisture. If you prefer a slightly sweeter loaf, feel free to add a tablespoon of honey or maple syrup. This banana bread also freezes beautifully; simply slice it and wrap in plastic and aluminum foil for up to three months.
Cooking Techniques
Mashing the bananas thoroughly ensures a smooth texture, but if you like a bit of chunkiness, leave some small pieces for a different mouthfeel. Be careful not to overmix the batter when adding the flour, as this can lead to a denser loaf. A quick test for doneness is using the toothpick method; the goal is a clean insert for a perfectly baked center.
FAQ
Can I use other types of flour?
Yes! If you prefer, you can substitute with almond flour or oat flour, but be mindful of adjustments in moisture and consistency.
How should I store the banana bread?
Keep it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze the sliced banana bread for later enjoyment!
Conclusion
This gluten-free banana bread is not just a recipe; it’s a sweet way to bring comfort and joy into your kitchen. Each slice offers a delightful balance of texture and flavor, perfect for sharing with family or enjoying all on your own. So grab those ripe bananas and let’s bake something delicious together!