Learn how to make the best gluten-free banana bread with this easy and delicious recipe! Perfect for beginners looking for a tasty treat.
Perfecting your gluten-free baking skills with this mouthwatering banana bread recipe
Today, I want to share with you a delicious gluten-free banana bread recipe that is sure to become a favorite in your home. This recipe uses high-quality ingredients like Carrington Farms Gluten & Hexane free, NON-GMO, Liquid Coconut Cooking oil and Bobs Red Mill Flour Gf Baking 1 To 1. These ingredients not only make the banana bread gluten-free, but they also add a depth of flavor that is truly irresistible.
Whether you follow a gluten-free diet or not, this banana bread is a must-try. It’s moist, flavorful, and perfect for breakfast or as a sweet treat any time of day. Give this recipe a try and I guarantee you won’t be disappointed. It’s a simple yet delicious way to enjoy a classic banana bread with a gluten-free twist.
Whip up a Gluten-Free Banana Bread Masterpiece with This Simple Recipe!
I woke up and I was craving my delicious gluten-free banana bread so I’m sharing my recipe with you as well as how I do it and the few techniques that I’ve added to make this a really really yummy banana bread with an amazing texture so I hope you try this and if you do comment below and let me know how it turns out so here I’m starting with one.
Cup of almond flour the almond flour that I have is a 365 brand by Whole Foods it works really great but if you have a different brand it will work just as good and then also I’m using one cup of one: one gluten-free flour and this brand is Bob’s Red Mills I really like this flour it’s kind of like their allpurpose gluten-free flour so I added.
One cup of almond flour in the sifter then I’m adding one cup of one to1 gluten-free flour and then also I like to sift my flowers when I’m baking it just makes it easier I don’t have to worry about like clumps and lumps and then here I’m adding one teaspoon of baking soda and and I like to uh store my baking soda in an airtight container.
And then I just usually keep in the refrigerator until I need it and then just use it accordingly and then also a/4 teaspoon of sea salt a little sea salt goes a long way and then I just sift everything so that’s pretty much the dry ingredients with the exception of the spices that I’ll add towards the end and then I’m actually looking.
Towards my left because I’m chatting with my 5-month-old daughter she’s just sitting in her bouncer and watching me and just waiting for me and that was it for the dry ingredients I kind of just like mixed everything set that bowl aside in a new bowl I added two eggs I like to add the eggs first in the bowl because I’m able to whisk so this is one.
Of the techniques that I use when I’m making a banana bread so after I add the eggs to the bowl I whisk them by whisking the eggs I’m able to incorporate air into the eggs and also by doing this it’ll make the batter lighter and fluffier and you’ll see it I’ll show you in the end I’ll squeeze it squeeze like a slice of the bread and.
You’ll see how it turns out so I always try to clean up too I’m a classically trained Chef so I think that’s just instilled in me to just clean up as I go it just makes my life easier too especially after when I’m you know baking or cooking so I forgot to grease the loaf pan when I started so I added a little coconut oil and I’m just brushing.
The oil all you know in the pan so that’s what I use I don’t use cooking spray I usually use coconut oil or butter and then back to the eggs so the eggs that I whisk um adding two bananas so I’m adding two bananas to the eggs and what I do is just the bananas the riper the better so these are pretty ripe and you can always do a little more.
But I think two for this recipe is perfect and I’m using here potato masher and it just works really well I don’t really make a lot of mashed potatoes so I think the potato masher is pretty much used for when I’m making banana bread um it’s just the way it is so I love that tool for this particular reason and then what I like to add in my banana bread is.
The zest of fresh lemon it just it elevates it the notes of the Citrus is really nice so I added two the zest of two lemons and I always save the lemons I don’t toss them because I can always use them at a later time and then just kind of whisk it together so it’s not it won’t be like eggy too like you won’t really I think the zest just like.
Cancels out that like eggy smell and taste and here I’m adding a half cup of coconut oil you can use butter sometimes I will use butter if I don’t have coconut oil but I brown the butter so that’s kind of what I do and I was a little low on honey so I’m letting the honey drain into the measuring cup while I’m trying to open this um little.
Vanilla um bottle so I’m adding one teaspoon of vanilla extract and like I said I didn’t have a lot of honey so that’s kind of like just you know letting it drain while that was happening I added one4 teaspoon of ground nutmeg to the dry ingredients as well as a one4 teaspoon of ground cinnamon to the dry batter as.
Well and that completes all the dry ingredients so back to my honey I was only able to get a/4 cup of honey so I improvised I added the 1/4 cup of honey to the wet ingredients as well as one4 cup of brown sugar so that’s kind of what I did because like I said I didn’t have a lot of honey and that’s kind of me just improvising because I’m able to.
Do that um and that’s the wet ingredients so it was ready to go so I just mixed the dry ingredients quickly before adding the wet ingredients and that was pretty much it so once I added the wet ingredients to the dry ingredients I folded everything so some people say they mix I don’t mix because I don’t like to make it like mushy um so.
I that’s why I’m do that’s what I’m doing right there is folding and it’s only a few folds and then once everything is incorporated and you no longer see like dry spots then it’s time to add it to the loaf pan as you saw earlier I greased my loaf pan with the coconut oil and that was pretty much it so I just scraped everything out and the.
Oven was preheated to 350° it’s always good to have your oven preheated so I was ready to add my loaf pan with my batter into the oven then I set the timer for 50 minutes so that’s that’s what it takes 50 minutes and it always comes out perfectly every time and this is a great opportunity for me to clean up because I like to clean up.
After I’m finished or also during the process because it just makes it easier and then it’s not you know it doesn’t deter me from wanting to cook or bake then it was time for a nice sip of water so I was pretty thirsty actually so I drank some water and then I hung on with my daughter there she is that’s Aubrey she’s 5 months old and it was a perfect.
Opportunity for me just to hang out with her and play with her while the banana bread was baking so here it is I’m actually pulling out a cake Chester and the timer went off look how perfect that looks and check out the color it is perfect I very happy with it I make this banana bread a lot and I just wanted to share with you guys how easy it is to.
Accomplish a delicious banana bread that is homemade so that’s the cake tester once it goes in and it comes out dry that’s when you know it’s done so before it cools completely I always loosen the sides this helps once it’s time to remove it from the loaf pan so that’s kind of another thing that I like to do and you’ll see how it turns out that’s.
It when it comes out and it’s time for it to cool it’s just it comes out in one piece it’s it’s a to me that’s my perfect banana bread and it is delicious I mean check that out I have to show that to you again look how amazing that looks you can achieve this I pretty much gave you all the ingredients step-by-step recipe and this is what I.
Was talking about I’m going to show to you when I squeeze it you see how that kind of just bounces back a little and of course I had to taste it so if you made it this far thank you for joining if you’re new please don’t forget to subscribe like and share thanks for hanging out with me bye bye.
