Prep 15 mins
Cook 1 hr
This is my first attempt at gluten free baking using my original recipe with gluten-free flours. The texture, flavor and density were perfect! There is nothing to miss with this recipe! Enjoy!!
- 2 1⁄4 cups brown rice flour
- 1⁄3 cup plus 1 tbsp tapioca flour
- 2⁄3 cup plus 3 tbsp potato starch
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄4 teaspoons xanthan gum
- 6 ripe bananas
- 2 tablespoons lemon juice
- 3 eggs, beaten
- 3⁄4 cup canola oil
- 3⁄4 cup milk
- Preheat oven to 350.
- Blend together dry ingredients.
- Mash bananas and add lemon juice.
- Combine beaten eggs, canola and milk.
- Combine bananas with egg mixture.
- Add to dry ingredients and stir well.
- Pour into two greased loaf pans or a 9x13 cake pan.
- Bake until toothpick inserted into center comes out clean. (about 45 min - 1 hr).
This is really an excellent GF recipe! The bread rose very nicely, and as you say in the intro, the texture and density were perfect. DH actually had to ask if it was GF or not. Now that's when you know its a good recipe! :) I will definitely make this one again, but found that I missed a little spice in the flavor, so I'll probably throw in a dash of cinnamon and or fresh nutmeg. But that's just personal preference, and DH doesn't like cinnamon anyway, so as far as he's concerned this recipe couldn't get any better! I followed the recipe as written, but scaled it down to 1 loaf, as my banana-crazy DD ate two of the 6 bananas before I got a chance to make this. In the case of reducing this recipe I needed 1-1/2 eggs, so I used one whole and one egg white. Then I made a little boo-boo while letting DD (4 yrs old) measure flours and starches and I forgot the xanthan gum. I realized it after the batter had been in the oven for about 3 minutes and knowing how important that gum is to GF baking, I pulled the pan out of the oven, sprinkled the xanthan over the top and then stirred it all in as best I could. Even with that kind of mistake, this recipe turned out beautifully. Mine baked up perfectly in 55 minutes (I started checking at 45 and added 5 each time), and we all agree that even though the inside is moist and soft, just like we're always looking for, that the slightly crunchy-sweet crust was our favorite part! Thanks for sharing your recipe, good2bdunn! Made and enjoyed for Spring 2011 Pick-A-Chef. You've been adopted! :) http://www.food.com/bb/viewtopic.zsp?t=352458&postdays=0&postorder=asc&start=0
I registered to the site just to review this recipe. This is THE BEST Gluten-Free recipe I have tried. Absolutely amazing! I have made this several times in full size loaves, mini loaves, muffins, & mini muffins. In each size, the consistency is perfect, rises perfectly, & maintains great texture over the few days it takes to eat it. Don't let the idea of a "double batch" overwhelm you. You'll be glad you still have another loaf because the first one is gone before you know it!
Thank you so much for sharing this recipe! My life would suck without it!
This is the best gluten free banana bread! I read some reviews before I made mine. I added 1/2 cup more sugar, also 1/2 cup of light brown sugar, 1 teaspoon of cinnamon, and 1 teaspoons of vanilla. I was at trader joes today and they just happen to have banana bread but with candied peacans and caramel sauce cooked in top. It was so good I had to buy both items. The lady told me to heat the Carmel sauce in the microwave until soft and chop the peacans. About 10 minutes before The bead was done cooking I should pour the Carmel sauce on top and sprinkle the peacans. OMG this version is so good and gives the banana bread a nice kick! My husband and kids love it!