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Gluten-Free Brown Sugar Banana Bread
Sweet, overripe bananas and dark brown sugar give this gluten-free loaf a deep caramel flavor that's hard to resist. You'll mix a custom blend of alternative flours and starches to create a tender crumb that rivals any traditional wheat bread. Melted ghee adds rich moisture, keeping the inside perfectly soft while the outside bakes to a golden brown. It's a comforting bake that pairs beautifully with your morning coffee or an afternoon cup of tea.
Equipment
- Oven
- Loaf Pan
Ingredients
- ½ cup tapioca flour
- ½ cup white rice flour
- ¼ cup garbanzo and fava flour
- ¼ cup sorghum flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- ½ teaspoon guar gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ cup packed brown sugar
- 1 cup mashed very ripe bananas (2 medium)
- ½ cup melted ghee
- ¼ cup gluten-free almond, rice, soy or regular milk
- 1 teaspoon gluten-free vanilla
- 2 eggs
Instructions
- 1Preheat the oven to 350°F and generously coat a 9x5-inch loaf pan with gluten-free cooking spray.
- 2Whisk the tapioca flour, white rice flour, garbanzo and fava flour, sorghum flour, potato starch, xanthan gum, guar gum, baking powder, baking soda, cinnamon, and salt together in a small bowl. Whisking thoroughly ensures the gums distribute evenly so your bread doesn't turn out gummy in spots.
- 3Beat the brown sugar, mashed bananas, melted ghee, milk, vanilla, and eggs in a medium bowl until smooth.
- 4Fold the dry flour mixture into the wet ingredients and stir just until a uniform batter forms. Pour the batter into the prepared loaf pan.
- 5Bake for 30 minutes. Cover the pan loosely with foil to prevent over-browning, then continue baking for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- 6Let the bread rest in the pan for 5 minutes before transferring it to a wire rack.
Notes
- Cooling: Let the bread cool completely on a wire rack for about 1 hour before slicing so it doesn't crumble.
- Storage: Wrap the cooled loaf tightly and store it in the refrigerator for up to 5 days to maintain freshness.
- Variation: For an applesauce bread, substitute an equal amount of applesauce for the mashed bananas.
- Variation: To make pumpkin bread, swap the mashed bananas for 1 cup of canned pumpkin puree and add 1/4 teaspoon each of ground cloves and ground nutmeg.