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Our Favorite Banana Bread

Everyone has that banana bread they remember from childhood! For some people it had nuts, others it had chocolate chips, and others it was just pure banana. For us, it had both walnuts AND chocolate chips (of course Mom always made one loaf without nuts because certain kids didn't fully appreciate nuts yet).

This was a recipe that we just had to make gluten-free but it was HARD to replicate the taste and texture of our childhood banana bread loafs. But, we persisted and are super happy with how it turned out. The downside.. it requires multiple more unique gluten-free flours as opposed to a single all-purpose blend. Of course, you could just take the summation of all gluten-free flours and replace with a gluten-free blend of your choice but we PROMISE this is better (if you do want to do this, see our tips at the end). 

This recipe makes a single large loaf (8.5"x4.5"x3" or a 1lb loaf pan), but you can always make multiple smaller loafs and just bake for a shorter amount of time. 

Here's what you'll need:

  • 4 Medium Bananas (must be very ripe) 
  • 1/2 C Sugar
  • 1/2 C Brown Sugar
  • 2 Eggs
  • 1/2 C Whole Milk
  • 3 TBSP Vegetable or Canola Oil
  • 1 tsp Salt
  • 4 tsp Baking Powder
  • 1/2 C Sorghum Flour (~60g)
  • 1/2 C Superfine White Rice Flour (~80g)
  • 1/2 C Superfine Brown Rice Flour (~70g)
  • 1 C Almond Flour (~105g)
  • 1/2 C Cornstarch (~70g)
  • 1/4 tsp Xanthan Gum
  • 1 C Walnuts
  • 1 C Chocolate Chips

Of course the walnuts and chocolate chips are optional, but we think they give this banana bread the perfect finishing touches! The best part of this recipe is it is SO easy too!

Step 1

Preheat your oven to 350 degrees and grease your loaf pan with either butter or a non-stick spray.

Step 2

Mash your bananas and then add all other ingredients EXCEPT the walnuts and chocolate chips. Mix together with either a hand mixer, whisk, or just a spatula (if your bananas are actually mashed really well, otherwise this might lead to banana clumps in the baked loaf, not a bad thing but just letting you know!).

Step 3

Chop your walnuts and then add the walnuts and chocolate chips to your batter and stir them in.

Step 4

Add the mixed batter to your loaf pan and bake for 50-65 minutes until a knife into the center comes out clean. If you find that your loaf looks like it is burning on the outside but the knife is still coming out with batter, loosely cover with aluminum foil (shiny side facing out).  You'll have a nice golden loaf once baked that has the most delicious crust outside and soft middle inside!

 

Step 5

Now all you have to do is let it cool in the pan for at least 15 minutes before removing it and then letting it cool completely before slicing into it (yes, warm banana bread is THE BEST but slicing into a hot loaf will cause it to crumble and is way more frustrating than it's worth.. you can always pop a slice into the microwave for 5 seconds to recreate the fresh loaf feel!). If your loaf is sticking to the sides, use a knife to cut all the way around. 

 

 

We like to enjoy our banana bread plain, but we have lots of friends that love adding butter to it too! These loafs are not only perfect for you to enjoy but make great gifts with just a little prep time from you!

 

Tips and Substitutions 

  • If you do not have sorghum flour, white rice flour, brown rice flour, and cornstarch, replace with 280g of an all-purpose gluten-free flour blend and omit the xanthan gum if it includes it already - this won't give you as good of a loaf but it will still be good. We do not recommend substituting the Almond Flour for an all-purpose blend. 
  • If you want to make mini loafs instead (5.75"x3"x2"), bake for 30-35 minutes. Recipe will make 4. This size makes the CUTEST little gifts you can just wrap in plastic and give to friends and family!
  • To make this recipe dairy-free, use an Unsweetened Original Almond Milk (or just water) instead of the Whole Milk and use a Dairy-Free Chocolate Chip instead. It is still good!
  • We STRONGLY recommend weighing your flours instead of using cup measurers as people often over-fill a cup measurer which can lead to a dry loaf. If you do use a cup measurer, spoon each flour in and gently level the top. 
  • You can use frozen ripe bananas instead of fresh ripe ones, make sure to thaw them but keep all those juices once thawed as it enhances the banana flavor of the bread.

 

 

 

 

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