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Gluten-Free Banana Loaf
Three mashed ripe bananas, a third cup of almond milk, and three tablespoons of melted coconut oil keep this gluten-free loaf moist without any butter or regular dairy. Two cups of Betty Crocker rice flour blend replace wheat flour one-for-one, so the structure holds cleanly when sliced. Total time runs about 2 hours and 40 minutes — most of it is baking and resting on the rack. Eight slices per loaf; cut them thick and toast briefly before serving.
Equipment
- Oven
- Loaf Pan
Ingredients
- ⅔ cup sugar
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1½ cups mashed ripe bananas (3 medium)
- ⅓ cup original almond milk
- 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
- ¾ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
Instructions
- 1Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch or 8x4-inch loaf pan so the batter can cling to the ungreased sides and rise higher.
- 2Combine the sugar and melted coconut oil in a large bowl. Beat with an electric mixer on medium speed until smooth. Add the eggs and beat thoroughly, then stir in the mashed bananas and almond milk until everything is fully incorporated.
- 3Whisk the gluten-free flour blend, baking soda, baking powder, and salt together in a separate medium bowl. Gently fold the dry ingredients into the wet banana mixture just until moistened. Don't overmix here, or the final loaf will turn out dense and rubbery. Pour the batter into the prepared loaf pan.
- 4Bake for 50 to 60 minutes. The loaf is done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 5 minutes.
- 5Run a knife around the edges to loosen the loaf, then carefully remove it from the pan. Place it right side up on the wire rack and let it cool completely for 1 to 2 hours before slicing. Slicing too early causes the bread to crumble and fall apart.
Notes
- Storage: Wrap the cooled loaf tightly in plastic wrap or foil. Keep it at room temperature for up to 4 days, or store it in the refrigerator for 5 to 7 days.
- Tip: Use bananas that are heavily speckled or entirely brown for the sweetest flavor and best moisture.
- Ingredient check: Make sure your gluten-free flour blend is meant for 1-to-1 baking and contains a binder like xanthan gum.
