Since Kolton needs to eat gluten free I often feel bad baking our regular treats, and thus don’t bake at all. Problem is, I enjoy baking. So I’ve been trying to learn how to better bake with gluten free flours. Gluten free banana nut bread is my latest accomplishment.
We love almond flour but it’s so pricey that I don’t like to buy it often. Coconut flour is my next favorite, but it’s very high in fiber and well… let’s just say that high fiber foods and a toddler in underwear don’t exactly mix!
I decided to try a bag of all purpose gluten free flour and see if that helped me any. It was supposed to be a 1:1 substitute for regular flour but I’m not quite convinced as a few tweaks were needed so the dough seemed the right consistency.
The end result though is great, and it actually has the same texture and even taste as a wheat banana bread! Needless to say, I’m pleased with the results. Best of all, Kolton loves it and he has a treat he can eat!
Gluten Free Banana Nut Bread
- 2 cups all-purpose gluten free flour (I used Krusteaz)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup raw cane sugar
- 4 eggs
- ⅓ cup coconut oil
- 5 medium (very) ripe bananas
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- Optional: 1 cup semisweet chocolate chips
- In a large bowl mix the dry ingredients together.
- In a smaller bowl, mash the bananas and whisk in the remaining wet ing.
- Pour wet ingredients over into the dry and mix just until blended.
- Stir in nuts and optional chips.
- Pour into 2 greased bread pans and bake for 45 minutes at 400.
- Cool for 10 minutes then remove from pans
This morning I tried an easy banana oat muffins. It uses quick oats ground into flour. It’s a recipe I plan to keep making. http://www.chelseasmessyapron.com/flourless-greek-yogurt-banana-oat-muffins/
It looks very tasty. I cook some for a few GF, and some DF family. GF flours can be tricky.
Looks amazing. Thank you for sharing with us at #HomeMattersParty. See you again next week.
Can the gluten free flour simply be replaced with regular flour if you don’t need it or will that change the recipe dramatically?
I’m sorry for the delayed response.
I’m not sure how it would turn out to replace the gluten free flour with wheat flour. The original recipe called for wheat flour and I had to do a bit of tweaking to the ingredients when I made the recipe gluten free.
It is so nice to find yummy sounding gluten free recipes. I can’t wait to try this!!
We love banana bread at my house. I’m so glad you found a GF flour that works! Stopping by from the #HomeMattersParty linky.
Looks delicious – a great alternative to our traditional banana bread recipe that all my kids love! Found you through the Busy Monday linkup. Thank you.
Thanks for sharing your gluten free recipe for banana bread. I can’t wait to try it!
Hi this is Kristina visiting from totally Terrific Tuesday. This recipe is making me crave banana bread! It looks delicious.
I made this tonight for my daughter who is GF. Was delish! I substituted the coconut oil with cinnamon applesauce and added more cinnamon for flavor. Also did not use nuts due her GI sensitivity. Made 1 loaf with chocolate chips and 1 without. Recipe is a keeper! 🙂 Thank you!
i followed this recipe exactly and i’m not sure what size loaf pan you use but i use a 9 x 5 and this only made one loaf. also, 400 is WAY too hot. my bread wasn’t cooked in the middle after 55 minutes and burnt on top. the middle only got cooked after i turned the temperature down to 325. i definitely will never use this recipe again.
Right… Gluten-free quick breads are much denser than wheat ones. Thus the reason my recipe says to put it in 2 different loaf pans.
If you look at my photos, it’s pretty clear that I didn’t fill my loaf pan.
Following a recipe makes all the difference sometimes.
Sounds yummy! Will have to try this with pumpkin bread too!
Made this this evening. I used coconut sugar instead of raw can sugar (because it was what I had). It was delicious. My hubby loved it, too.
That would be amazing with coconut sugar!!! I always feel like that adds a little extra flavor kick to anything 🙂