Enjoy deliciously moist gluten-free banana nut bread, perfect for breakfast or a snack. Made with ripe bananas and crunchy nuts!
Deliciously Healthy and Easy to Make!
Gluten-free baking has gained significant popularity, particularly among those with dietary restrictions or preferences. One delightful option is gluten-free bread, which can be both nutritious and satisfying. There are countless recipes available, and many home bakers have developed their own unique takes on gluten-free bread, often experimenting with various flours and ingredients to achieve the perfect texture and flavor.
For those interested in creating gluten-free treats, banana nut bread is a standout choice. This recipe combines the natural sweetness of bananas with the crunch of nuts, making it a delicious snack or breakfast option. Many gluten-free enthusiasts are eager to share their favorite recipes, inviting others to explore and try making their own versions. The variety of gluten-free recipes available showcases the versatility and creativity that can be achieved in the kitchen, catering to a wide range of tastes and dietary needs.
Delightfully Moist and Nutty: A Guilt-Free Indulgence!
All right, guys. This is Tutti’s table, and we’re going to make some gluten-free banana nut bread. And we are going to be using the gluten-free King Arthur brand. Uh, this is a measure to measure flour. And the only thing that sometimes you have to do with this is add a little more moisture. Um, most of your gluten-free flowers, the um alternate.
Flowers that they use absorb a lot of the juices or the fluids that you put in. and the liquids, I guess you should say, I should say. But this is supposed to be a one to one as far as how much of the flour that you actually use. All right. So, I have a gluten intolerant son and I like to keep things on hand to make for him and he’s here today. So,.
I’m going to be making him some of this. And I have some bananas that are next to dead, which is how I like to get them. These babies are really, really ripe. You wouldn’t want to just sit down and eat these most likely. We use them for cooking. So, the first thing that we’re going to do is peel these bananas and mush them all.
Up. I mean, they are ready to just fall right out. It’s a beautiful thing. Beautiful thing for banana nut bread. Okay, so we have peeled four bananas. Um, anywhere from three to five, depending on their size. You probably want the equivalent of about two cups of mashed bananas. And I have my oven set preheating for 350. So you.
Could get that all set up as well. And I’ve just taken my wooden spoon and I’m just mashing these all up nice and proper. And of course, as you add the rest of your ingredients, it’s going to break down even further. So don’t be too worried about how mashed they are. You just want to have them as mushy as possible. And you can see this is pretty.
Mushy. All right, the next thing that we’re going to add is a/3 cup of melted butter. And I’ve already got that ready to go. This is a little more than a half of I’m sorry, a little um yeah, a little more than a half of your stick of butter. So, it’s about a stick and about three4s of your stick. Okay. I was having trouble getting that.
Out. All right. So, I’ve got this all melted. We’re going to turn turn that in and kind of stir it up. All right. We’re getting this going. And the next thing we’re going to add is 34 cup of sugar. 34 cup of sugar. Got my sugar bag here already. So, I’m going to kind of.
Eyeball it with my one cup. And I’ve got about 3/4 cup of sugar here. I’m going to add in. And we’re going to add in one egg. And I’m going to beat my egg real quick first. And this is a farm fresh egg. Do you guys like farm fresh eggs? I’m a fan of them. We’re just going.
To whip this up and pour this right in. One egg and one teaspoon of vanilla. And these are my really nice little uh measuring spoons that I like to read to y’all that have the little messages on them. And one teaspoon is equivalent to a spoonful of affection. It says they’re little heart shaped. They’re cute. I’m.
Not sure where I got them, but we’re going to do one teaspoon and then just a little bit more just because I like to add a little bit of extra vanilla. Okay, now we’re going to stir this all up. And if you’ve noticed, it’s mostly the wet ingredients plus sugar that we’re putting in this bowl. You’re going to.
Need two bowls for this recipe. Okay, we’re going to set this aside and we’re going to use this bowl to put in our dry ingredients. So, the first thing that we’re going to use is a cup and a half of the gluten-free uh measure to measure flour. This is the King Arthur brand like I told you a moment ago. And.
So, we’re going to go in. We’re going to do the half first cuz this is a half cup measuring cup that I’m going to use. And that is a half. And then we’re going to do two more of those just so I’m not dirtying up another one. One and.
Two. Okay. And we’re going to put in 34 teaspoon of baking soda. Okay. And we’re going to use this little pinch of joy three times because this is a 1/4 and we need three of them. So there’s one, two, and three. 34 baking soda and a half a.
Teaspoon of salt. And now with the salt, I don’t even try to measure that. I just kind of put it in. Okay, that’s our half teaspoon of salt. And now we’re going to let’s see, let’s use a we’re going to use a a um whisk and we’re going to mix all this up. And then what we’re going.
To do is add this to the wet. Okay. Make sure your dry mix is nice and you can even sip this if you want to. I’m just not going to worry about it today. And remember, we’re going to check and see if it’s moist enough. And if it’s not, we might need to add some more butter to it. We’re going to see.
But we’re going to go ahead and add this to it. And we’re going to stir this up. We’re going to see how this rolls. And if you see this nice mixture, I’m sorry I’m not s putting it where you can see it real good. You can see what it looks like. And I think we’re going to be.
Okay. I don’t think we’re going to need any more. Um Whoops. Making a mess. I always make a mess in the kitchen. Do y’all? Okay. I think it’s going to be all right. Those bananas were nice and juicy. So, that’s probably what’s been in my.
Favor. Okay. Making sure I’ve got all my ingredients in here. Now, the last thing that we’re going to do, and this is optional, I’m going to put in some black walnuts. You don’t have to use these or you may choose to use a different uh kind of nut. You can use regular walnuts. You can use pecans. You can use anything you want to.
Use. But we’re going to use some black walnuts. And I’m just going to put like a little handful in there. You don’t want it to be so overrun with it that that’s all you taste. And black walnuts do have a little bit stronger flavor than your regular walnuts. So you can see I’ve got a little handful here. Remember, you can always add, you just.
Can’t take away. So, we’re going to stir this up and see what it looks like. I think we could add just a little bit more. Okay, now I’m going to grease my pan. And I have saved a butter wrapper that had lots of butter. I buy the Amish country real butter. I’m just going to.
Grease. Whoops. This is not the pan that I want to use. There we go. I can’t find my stone wear um pan like this. And so I’m using two smaller loaf pans than what I normally would use. So, I’m going to split my mix up between the.
Two. Got to get a little messy with it. Okay, we got two of these nice and greased. And now we’re going to start pouring it in. And we might have to more evenly distribute the mix. We’ll see. really scrape your pan and get all that goodness out of there. You don’t want to leave anything.
Out. We’re going to put just a little bit from this pan into this pan. And as you can see, I probably could have done it all in one of these small loaf pans. And that’s okay. We’ll just have some small banana nut loaves. All right. And these are ready to go in the oven. And I believe that my oven is ready. And it is. We’ll let you.
See the finished product when it comes out. Okay, guys. Here’s a glimpse of the finished product with a little slab of cold Amish butter inside of it. This was amazing. We almost forgot to take a picture of it. We got into this banana nut bread so fast. It is just about gone. But I wanted you to see the finished product.
