gluten free banana bread
Banana Bread
Gluten Free Banana Bread
Time to use up those overripe bananas! Turn a classic quick bread gluten-free with this easy recipe. This banana bread is mouthwatering as is, but stir in some walnuts or chocolate chips to take it to the next level.
Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, softened, or coconut oil
- ¾ cup sugar
- 2 large eggs
- 1 ½ cups mashed ripe bananas (about 3)
- ¼ cup buttermilk
- zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Directions:
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Whisk gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Beat butter (or coconut oil) and sugar in a mixing bowl with an electric mixer on medium-high until well combined. Add eggs, one at a time, beating well after each addition. Add banana, buttermilk, lemon zest and vanilla; beat until combined. Add the flour mixture and beat until just combined. Fold in walnuts (or chocolate chips), if using. Scrape the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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