I have always LOVED banana bread. It lets me use up any bananas retired to the freezer (I only like slightly green bananas for eating raw), it’s wholesome, it’s comfort. I had a favorite recipe before going allergen free, so this was an important recipe for me to makeover.
But as usual..the whole gluten free AND vegan banana bread experiments were not all successful. I have finally come to a recipe we make over over and over! I hope you agree, the results are fabulous!
Overripe Bananas? Here’s a Tip:
When bananas get past their prime for eating fresh, put them in the freezer!! I like to peel mine and put them in a Ziploc bag for quick and easy additions to smoothies. I usually leave some in their peel to remove and thaw in the sink for banana bread, or any baked good with mashed banana. This always heightens the banana flavor!!
SUBBING GLUTEN FREE FLOURS NOTE:
I have provided lots of options for flour here. While all mixes should work, the end taste will change with each flour, each enjoyable in their own right. If you use a gluten free flour mix with added gum, omit the additional gum.
I love toasted quinoa flour, it cuts the yucky bitterness I always found so off-putting about it in the past. Simply toast the flour in a 325 degree oven until golden brown. Toasting whole quinoa and grinding in your high speed blender also works.
Additional Gluten Free Recipes Using Bananas?
- Paleo Vegan Banana Bread Muffins
- 5 Minute Muffins
- Healthy Banana Muffins
- Super Snack Banana Oat Bars @ Go Dairy Free
- Gluten Free Banana Bread Cookies @ Mama Knows Gluten Free
Gluten Free Vegan Banana Bread Recipe:
Classic Banana Bread - Gluten Free & Vegan
- 4-5 very ripe bananas lots of black spots, or thawed over-ripe ones from the freezer, or about 1 1/4 cup to 1 1/2 cup mashed banana
- 1/2 cup softened coconut oil or use a preferred butter
- 1/2 cup palm sugar add more to taste, will depend on the sweetness of your bananas and your taste preference! If I need more sweetness beyond the 1/2 cup, I use liquid stevia drops.
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- 3/4 cup sorghum flour or gf oat flour
- 1/2 cup toasted quinoa flour brown rice, or sorghum
- 1/2 cup tapioca flour or any starch flour
- 3 tablespoons flax meal or 2T chia meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
Optional add ins:
- chopped nuts unsweetened coconut (grated), chocolate chips
Preheat oven to 350 degrees.
Grease a loaf pan, or several mini pans.
Beat the coconut oil or butter and sugars until smooth.
Beat in the bananas , vanilla, and lemon juice.
Whisk the dry ingredients together, and mix into the banana mixture until smooth. Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl and into the pan. Add a bit more flour if needed.
Pour into prepared pans, bake until golden brown and knife inserted in middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan, or 18-20 minutes for muffins.
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