Healthy Eats

The Best Ever Gluten-Free Banana Bread

Nothing makes my husband happier than when I hold up a few rotten bananas and announce, “It’s time to make banana bread!” Seriously though, I haven’t met many people who don’t love banana bread. It brings back such wonderful memories of my childhood; eagerly waiting for the delicious warm bread to cool on the wrack as my saucer sized eyes peered up at the bread on the counter.

Today’s recipe is a twist on my childhood favorite banana bread that used all-purpose wheat flour. My stomach has become more sensitive over the years as I’ve climbed into my twenties, and unfortunately I just can’t handle gluten the way I used to. I’m okay with a small amount, but c’mon, we all know it’s impossible to stop at just one piece of banana bread. I’ll be having a piece for dessert tonight, a piece for breakfast, and you betcha I’ll pack a piece in my lunchbox for an afternoon pick me up at work. That’s a lot of gluten in a short amount of time, so to avoid that potential trouble I decided to make this recipe gluten free so I wouldn’t have to worry about a thing.

I used brown rice flour for my banana bread because it’s what I had on hand, but I believe almond flour, Bob’s Red Mill All-Purpose Gluten Free Baking flour, or whatever else you have on hand would do the trick.

Our home smells ah-mazing right now with the bread fresh out of the oven and I can’t wait to scarf down my dinner so I can get to dessert already! I sprinkled Gharadheli special dark chocolate chips and chopped walnuts on the top of the bread to create a delicious crust.

I’ll leave the recipe below and you do me a favor and let me know how you liked this bread after you try it! Your family or loved one will sure appreciate you trying this recipe when you share a piece with them, or eat the whole thing yourself, it’s up to you! I won’t judge you 😉

Nutrition Info:

Serving size: 1 piece

Servings per recipe: 10 pieces

Calories: 180 cal

Carbs: 38g

Protein: 3g

Fiber: 2.7g

Sugar: 10.5g

Sodium: 250mg

Fat: 2.8g

Nutrition facts based on 1 piece of bread including dark chocolate chips and chopped walnut toppings.

Gluten Free Banana Bread

10 minutes

35 minutes

45 minutes

10 servings

Ingredients

  • 2 ripe bananas
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 tablespoon cinnamon
  • 1 tsp vanilla
  • 1/2 teaspoon stevia (more if desired)
  • 1 tablespoon lemon juice
  • 2 cups brown rice flour (or gluten free flour of your choice)
  • 1 teaspoon baking soda
  • 1/8 teaspoon Himalayan pink sea salt
  • OPTIONAL: toppings such as dark chocolate chips and chopped walnuts

Instructions

  1. Preheat the oven to 325 degree Fahrenheit
  2. Mash bananas in a small bowl and leave off to the side
  3. Beat eggs with a whisk for 1-2 minutes, until eggs are light yellow in color and a thick consistency
  4. Add eggs to the bananas and whisk together until well combined
  5. Add to mixture the lemon juice, vanilla, and maple syrup, whisk well
  6. In a separate bowl, combine the sea salt, baking soda, cinnamon, and gluten free flour
  7. Add the dry ingredients to the wet ingredients and mix well
  8. Grease a loaf pan and add the batter to the pan, flattening it with a spatula
  9. If desired, sprinkle dark chocolate chips and chopped walnuts on top
  10. Bake at 325 degrees Fahrenheit for 40 minutes
  11. Let cool on a wired wrack
  12. Butter a piece, dig in, and try to not eat the whole loaf! 😉

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1 thought on “The Best Ever Gluten-Free Banana Bread

  1. […] Now this date COULD cost money if you had to go out and buy ingredients but why not go ultra frugal. Use this website to type in the ingredients you already have in your kitchen and it will generate recipes you can make using only the ingredients you’ve listed. Also check out a few of my recipes I have here, such as Thai Peanut Zoodles, or Enchilada Soup. For dessert, make some of my favorite gluten free chocolate chip banana bread. […]

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