Bob's Red Mill Easy Gluten Free Banana Bread
photo by Izy Hossack
- Ready In:
- 1hr 10mins
- 1⁄3 cup canola oil
- 2⁄3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 1 1⁄2 cups mashed ripe bananas
- 1⁄2 cup chopped pecans or 1/2 cup walnuts
- 1⁄2 cup raisins
- Preheat oven to 350.
- Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
- Cream together oil, sugar, eggs, and vanilla in large bowl.
- Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
- Beat until smooth.
- Stir in nuts and raisins.
- Batter will be somewhat soft. transfer to pan(s).
- Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.
Questions & Replies
Excellent recipe! On the advice of another commenter, I used 1 1/4 cups rice flour and 1/4 cup potato flour (NOT potato starch) instead of the 1 3/4 cups GF flour. Also, I did not measure my bananas, just used four - what I would consider - medium-sized bananas and mashed them. In place of the raisins, I used Enjoy Life chocolate chips. This recipe was awesome straight out of the oven but even better the next morning when it had cooled to room temperature and then zapped a bit in the microwave. Sounds strange, I know, but the overnight amount of time made it so the outer crust was moist too and not just moist on the inside. Very good....this is definitely a keeper in my Recipezaar cookbook and will probably become a frequent "go-to" treat for our all GFCF family. Thanks!
I LOVE this recipe and I will use it again and again. I buy the BRM GF All Purpose Flour all the time, and I'm so thrilled to have another GF baked item to add to my list of treats. I used the recipe to make muffins, with the following modifications: I lowered the oven temp to 330F instead of 350 and baked them for 10 minutes on the lower rack in the oven. After 10 minutes, I moved the pan to the top rack and lowered the temp again to 300F, then baked them ano......ther 15 minutes, but keep checking them; when they are brown all over and the top springs back to the touch (or a knife inserted comes out clean) they're ready. Remember to spray your non-stick pan because the batter is VERY sticky.
Yum! This was my first attempt at GF baking. I used the GF Biscuit and Pancake mix, and left out the xanthan gum. I wanted to cut down on oil so I used half oil, half yogurt. But then I found I only had 1 cup of banana, so I added mostly yogurt and a splash of oil to the the mashed banana (to make up for the other 1/2 cup of missing banana) and followed directions for mixing. It seemed like over-mixing would have collapsed the leavening so I was really careful to gently mix it up. It came out wonderfully!
I didn't have oil in the house, so used 1/4 c of applesauce + 3 T organic mayonnaise. Three large bananas, no xantham because the Bob's 1 for 1 flour already has it in, used 1/3 + 3 T white sugar because I had no brown sugar in the house and the mayonnaise has sweetener in it, grated in some fresh ginger, 1/2 t vanilla, 1/2 t cinnamon, used pecans and dairy free chocolate chips (used the last of my raisins for Irish soda bread yesterday :) ) - baked in 2 - 8x4 loaf pans for 55 min. Excellent. I liked my tweaks and will bake this recipe again
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the best GF banana bread i ever made. I substituted ground flax for xanthan gum you use 1 tsp of ground flax ( i had a bag on hand) add about a tsp of boiling water and it makes a paste that you add to the recipe instead of the xanthan gum. I also did not want to turn the oven on because its summer so i used my toaster oven and it worked! 45 min in a glass loaf pan it was perfect!. this one will be my new go to recipe!!
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