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Gluten-free Banana Nut Bread Recipe
This recipe makes one loaf of gluten-free banana nut bread. Feel free to double to make two loaves if you have enough ripe bananas. You can omit the nuts for a delicious gluten-free banana bread too, or you can add chocolate chips!
Ingredients
- 1 cup (200 g) granulated sugar
- 8 tablespoons (112 g) butter, at room temperature
- 2 (100 g out of shell) eggs
- 1 cup mashed ripe bananas, about 3 small to medium bananas
- 1/4 cup (2 fluid ounces) buttermilk
- 2 cups (280 g) good quality all purpose gluten-free flour blend
- 1/2 teaspoon xanthan gum, omit if your blend already contains it
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (60 g) chopped pecans
Instructions
- Preheat oven to 350°F. Grease a loaf pan that is about 9-inches long and between 4 and 5-inches wide. My pan is 9-inches x 4-inches x 4-inches.
- In the bowl of a stand mixer with the paddle attachment or a large bowl with a handheld mixer, beat the sugar and butter for about 3 minutes on medium speed or until the mixture has increased in volume, is pale yellow and the sugar has been mostly absorbed.
- Beat in the eggs one at a time on medium speed just until mixed in.
- Add the mashed bananas and buttermilk and mix on medium for 1 minute.
- In a separate bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, baking soda, and salt.
- Add the dry ingredients to the banana mixture about a third at a time, mixing on low between additions.
- Add the chopped pecans and either stir by hand with a spatula, or for a short time with your mixer on low. Mix only until the pecans are mixed throughout.
- Spread the batter into an even layer in the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs only, no wet batter. The baking time will vary depending on the size of your pan. For my 9x4x4 pan in an electric oven, it took 65 minutes.
- Remove pan and place on cooling rack. Cool completely before slicing into 10 generous slices or the bread will fall apart.
Notes
If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
See blog post for recommendations for ingredients and substitutions and for information about loaf pans.
These can be made dairy-free by using the same amount of shortening, and by making your own buttermilk substitute with 2 tablespoons plain dairy free yogurt and 2 tablespoons dairy free milk of choice.
If you double this to make two loaves, or even if you just make one loaf of this but want to save half for later, you can definitely freeze this. Let cool first and then wrap the loaf with aluminum foil and then place in a freezer bag.
You can also cut into slices and freeze each slice in plastic wrap and place all slices in a freezer bag that way you can pull out one slice at a time for a snack.
Nutrition
Serving: 1slice | Calories: 312kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 330mg | Potassium: 127mg | Fiber: 4g | Sugar: 24g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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