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Banana Bread – Gluten Free

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

I creamed some Golden Flavour Crisco Shortening in a large mixing bowl using my electric mixer.

To the creamed shortening I added 2 eggs and again blended them in using my mixer.

Adding eggs to the creamed shortening.

Next I added  some almond milk, since I also try to avoid cow milk products.  I used the electric mixer again and blended until the mixture was frothy.

Mixing the shortening, eggs and milk.

Now time for the ripe bananas.  I used three large, very ripe bananas.  If yours are smaller you may want to add four.

Adding the bananas.

I used a potato masher to blend the bananas into the liquids.

After blending in bananas.

There are lots of gluten free flours available now but my favourite blend for loaves and muffins is Bob’s Red Mill All Purpose Gluten Free Flour.

I measured out the gluten free flour, the sugar, baking soda, salt and xanthan gum and dumped them into the bowl with the banana mixture.

Adding the dry ingredients.

Using a rubber spatula I combined the dry and wet ingredients just until moistened.

At this point you could now blend in a few chocolate chips or chopped nuts depending on your individual tastes.

I sprayed a large loaf pan with cooking spray and scraped the batter into the pan.

Ready for the oven.

It took about 45 minutes for the loaf to bake at 375F.  I removed it from the oven when a toothpick inserted in the center came out clean.

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

I let it cool in the pan for about ten minutes.

I then carefully inverted the loaf onto a cooling rack.

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

When it was cool to the touch I cut it into slices.

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

Gluten Free Banana Bread is an easy banana bread recipe using almond milk and Bob's Red Mill all purpose gluten free flour.

Yield: 12 slices

Banana Bread - Gluten Free

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

This moist banana bread is a staple in our home.  It is one of the first recipes I converted when I learned I could no longer eat gluten.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3/4 cup Golden Flavour Crisco Shortening
  • 2 large eggs
  • 1/2 cup almond milk
  • 3 large very ripe bananas
  • 2 cups Bob's Red Mill All Purpose Gluten Free Flour
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum

Instructions

  1. Preheat oven to 375F.
  2. In a large mixing bowl cream the shortening using an electric mixer.
  3. Add the 2 eggs and blend using the mixer.
  4. Add the 1/2 cup of milk and use the electric mixer to blend until frothy.
  5. Measure out the gluten free flour, sugar, baking soda, salt and xanthan gum and add them to the liquid ingredients in the mixing bowl.
  6. Blend in the dry ingredients using a rubber spatula just until moistened.
  7. Spray a large loaf pan with cooking spray.
  8. Scrape the batter into the loaf pan using the rubber spatula.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center of loaf comes out clean.
  10. Remove from oven and allow to cool for 10 minutes.
  11. Invert loaf on to a cooling rack.
  12. When cool cut into slices and enjoy!

Notes

*depending on moistness and density I have had to cook this bread for an hour sometimes

*optional ingredients: chocolate chips or chopped nuts

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 215mgCarbohydrates: 37gFiber: 1gSugar: 17gProtein: 4g

2 Comments

  • Annie Ayala Hines June 21, 2020 at 4:56 pm

    I made the bread for the first time today and it was delicious. However, I did substitute the crisco with coconut milk and the Xanthan gum with Phyllium HusK.

    Thanks for sharing the recipe!

    Reply
    • Kathleen June 21, 2020 at 8:01 pm

      Hi there,
      Thank you so much for trying the recipe and sharing your results!
      Kathleen

      Reply

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