banana bread
As a child, I remember coming home from school to a house that smelled amazing. My mother was always baking something. Usually homemade bread. It didn’t matter what kind it was. To me, it was like my very own special welcome home surprise – every day. My friends used to make excuses to come over – her baking is THAT good. When I got to college, every so often a package would arrive with delicious banana bread inside. I was the envy of the dorm. A slice of home never tasted so good!
1/2 cup oil (I used softened coconut oil)
1/2 cup agave nectar
2 eggs, room temperature
1 3/4 cups mashed banana (about 3 bananas)
1 tsp cinnamon
1/2 tsp ground cloves
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
2 cups GF flour
- Preheat over to 325 degrees.
- Cream together oil, agave nectar and eggs. When light and fluffy, add the bananas, cinnamon, and cloves. Blend until bananas are incorporated.
- Sift together flour, baking soda, baking powder and xanthan gum. Slowly add this to the wet ingredients until smooth. Let sit 10 minutes.
- Pour into loaf pan that has been oiled and lined with parchment paper.
- Bake 60 minutes or until toothpick comes out of center clean.
- Let cool in pan for a few minutes, then remove to a wire rack.
- Try not to slice until completely cooled. Keep refrigerated. For best taste, slice right out of the fridge.
Tags: casein free banana bread, dairy free banana bread, gluten free banana bread, soy free banana bread, sugar free banana bread
[...] I found many. Just as I was endeavoring to combine said recipes into one trial-run recipe, I found this recipe. Hurrah! Success! I’ve found a recipe that meets all my requirements! Off to the kitchen, she [...]
Just made this today and it’s delicious! Very moist!!! My husband even likes it!! Thanks!
Kristen,
You are so welcome – I am thrilled to hear that you liked the banana bread! Hubby’s can be hard to win over sometimes so that’s wonderful that he liked it too.
Thanks for stopping by and letting me know how it turned out – knowing you enjoyed it put such a smile on my face :)
Have a great weekend!
Stephanie
I tried this but found it to be quite dry… I will try to make it more moist.
Probably needs more oil for 2 cups of brown rice flour.
Hi there,
Sorry to hear that it came out dry for you. Did you strictly use brown rice flour (without a starch)?
One suggestion I continue to make is to gently fluff the flour in it’s container (with a whisk or fork) and then spoon it into the 2 cup measure. Otherwise, the flour is compacted and you end up using much more flour than intended. This would be true for any gluten free flour/starch. Before I began measuring this way, my baking results failed to be consistent. Give it a shot and see what you think!
Best regards
Stephanie
Hi again!
Two things:
1. For No Gluten Please–I used Bob’s Red Mill Gluten-Free All Purpose Flour and my bread came out very moist! You may want to check it out :)
2. Stephanie–I’d like to make zucchini bread in the same way but I’m not sure about the conversion of banana to zucchini (since zucchini seems to have a higher water content than bananas). Have you tried this? If not, what would you recommend as far as how much zucchini to use?
Thanks so much!
Kristen
Hi Kristen !
Thanks so much for joining in and responding to No Gluten Please. I used to fiddle with Bob’s Red Mill AP Flour mix quite a bit. I was always happy with the way things came out too.
It is so funny that you are interested in making zucchini bread. That has been on my to do list for a a week or two. With 3 kids at home I keep saying – I AM going to get to that today. And I don’t. Could we extend the day to 48 hours please ?? There is just never enough time ! Anyway, I have a hunch of how to do it. Let me fiddle with this for a day or 2 and I’ll re-post here. Stay tuned!
Thanks so much Kristen for stopping by and leaving a message. I really appreciate it. Have a great day :)
Stephanie
ps- so sorry for the delay in responding. As I was telling Laura, my site was infected with a nasty virus. I simply could not fix it and was locked out of the site for over a week. All better now ! Be in touch :)