Gluten Free Banana Bread

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Butternut bakery

Total Time

1 hour 20 minutes + 1 hour cooling

Prep Time

20 minutes

Cook Time

1 hour

Rating

(4)

Ingredients

10-12 slices

1 1/2 cups (350g) finely mashed ripe bananas (about 3 1/2 medium bananas)
3/4 cup (175g) packed light brown sugar (or coconut sugar)
3 tbsp pure maple syrup
1/4 cup (55g) any mild oil (vegetable, canola, melted coconut oil, etc.)
2 large eggs
1 tsp vanilla extract
1/4 cup (60g) canned full-fat coconut milk, skim the cream from the top* (or plain yogurt)
1 1/4 cups (195g) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
1/2 cup (50g) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, loosely or finely ground (whichever texture you prefer)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 yellow banana for decorating (optional)
1 cup semisweet chocolate chips (optional)

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Preparation

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Step 1

Preheat the oven to 350F and spray and line a 9×5 loaf pan with parchment paper. Allow the paper to hang over the two long sides so it’s easy to lift out later.

Step 2

Add the oats to a food processor and blend until finely or loosely ground. Then measure to make sure you have 1/2 cup. Mix this into a bowl of flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3

Measure out your bananas to ensure you have 1 1/2 cups. Try to mash them up as fine as possible and set aside. (see notes below on how to ripen bananas)

Step 4

Whisk together the sugar, maple syrup, oil, eggs, vanilla, and coconut cream. Once smooth, mix in the banana.

Step 5

Fold in the dry ingredients and mix in chocolate chips (if using). Pour the batter into the prepped pan.

Step 6

As an optional step – peel and slice your extra yellow banana lengthwise and lay the slices cut side up on top of the batter.

Step 7

Bake for 50 minutes to an hour. It’s ready when the top is completely golden brown, the center is puffed up, and a toothpick comes out clean.

Step 8

Allow the banana bread to cool in the pan for 30 minutes. Lift it out of the pan and allow it to cool for another 30 minutes before slicing. Enjoy!

Chef’s notes

To ripen bananas fast – Bake at 300F for 15 minutes on a baking sheet lined with foil. They will turn black and shiny. Allow them to cool, then peel and mash.

To properly measure the coconut milk – Open the can and skim the thick cream off the top. The cream rests on top of the can while the liquid sinks to the bottom. Avoid using the liquid. It’s much easier to separate the two if you place the can in the fridge the day before baking.

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Gluten Free Banana Bread

Ingredients

Preparation

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Step 8

Chef’s notes

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