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Gluten-Free Banana Bread
Five different gluten-free flours — tapioca, white rice, potato starch, garbanzo-fava, and sorghum — combine with xanthan and guar gum to mimic the structure wheat normally provides. One cup of mashed ripe bananas and melted ghee supply the moisture, while three-quarters cup of brown sugar and a teaspoon of cinnamon round out the flavor. Two eggs bind everything together before the batter goes into the pan. Ten slices, 135 minutes total, with almond or soy milk as an easy dairy-free option.
Equipment
- Oven
- Loaf Pan
Ingredients
- ½ cup tapioca flour
- ½ cup white rice flour
- ½ cup potato starch
- ¼ cup garbanzo and fava flour
- ¼ cup sweet white sorghum flour
- 1 teaspoon xanthan gum
- ½ teaspoon guar gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup packed brown sugar
- 1 cup mashed very ripe bananas (2 medium)
- ½ cup ghee (measured melted)
- ¼ cup almond milk, soymilk or regular milk
- 1 teaspoon gluten-free vanilla
- 2 eggs
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit and generously coat the bottom and sides of a 9x5-inch loaf pan with gluten-free cooking spray.
- 2Whisk the tapioca flour, white rice flour, potato starch, garbanzo and fava flour, sweet white sorghum flour, xanthan gum, guar gum, baking powder, baking soda, salt, and ground cinnamon together in a small bowl. Whisking the dry ingredients first ensures the leavening agents distribute evenly.
- 3In a separate medium bowl, beat the brown sugar, mashed bananas, melted ghee, milk, vanilla, and eggs until smooth.
- 4Pour the dry flour mixture into the wet ingredients and stir until just combined. Transfer the batter into the prepared loaf pan and smooth the top.
- 5Bake for 30 minutes, then cover the pan loosely with foil to prevent over-browning. Continue baking for another 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- 6Let the bread rest in the pan for 5 minutes, then carefully loosen the loaf and transfer it to a wire rack to cool completely.
Notes
- Storage: Wrap the completely cooled bread tightly and store it in the refrigerator.
- Apple variation: Substitute an equal amount of applesauce for the mashed bananas.
- Pumpkin variation: Swap the mashed bananas for canned pumpkin puree (not pie filling) and add 1/4 teaspoon each of ground cloves and ground nutmeg.
- Safety: Always read labels to verify that each ingredient is certified gluten-free, as manufacturing practices can vary.
