This gluten-free banana bread is made with Bob’s Red Mill gluten-free flour, bananas, eggs, buttermilk, sugar, and pecans. And it lacks nothing in that customary banana bread oh-my-god-I-can’t-stop-eating-this deliciousness.
This is not the classic banana bread recipe of your childhood. It is, however, quite similar in many ways. Like the loaves your mom made from her batter-splattered recipe and turned out of her dented metal loaf pan, it’s certainly moist and banana-y. It’s ridiculously aromatic. It presents a terrific use for those bananas you picked up on sale that are now forlornly browning on the counter. It’s got a familiar ingredient list that calls for pantry staples including butter, eggs, sugar, buttermilk, vanilla, and not much else. It’s quite a sight to behold. And, in the words of the talented baker who created this banana bread recipe, it is “divine right out of the oven with melted butter, supreme when toasted with a little butter and honey, and sinful with your favorite cream cheese frosting.”
Sound familiar? This really quite lovely banana bread recipe ingeniously calls for roasting the bananas whole prior to incorporating them into the batter. The technique sort of intensifies the banana-y flavor. (Clever, huh?) Although truth be told, we consider this step to be optional—especially those days when you want as little time as possible to elapse between the anticipation of banana bread and the actual incarnation of said banana bread.
Yet this banana bread is quite different in one important way. It’s gluten-free. Because of that, it simply can’t possess quite the same texture or mouthfeel as the loaf to which you’ve grown accustomed. It’s just a little denser, a little crumblier. We don’t think that’s such a bad thing. Not at all. Though it may not be quite the same in taste and texture as you’re accustomed, trust us when we say it’s the same in terms of temptation. Because perhaps what’s more important than what goes into a recipe is what comes out. Karen Morgan, who created this gluten-free banana bread, recalls that when she first tasted this bread, it inspired her to believe that “maybe, just maybe, life was going to be beautiful once again.” We don’t know how to improve upon that.–Renee Schettler
Gluten-Free Banana Bread
- Quick Glance
- 10 M
- 1 H, 30 M
- Makes 1 loaf
IngredientsEmail Grocery List
To roast bananas
Preheat the oven to 350°F (176°C). Line a rimmed baking sheet with aluminum foil. Arrange the bananas in a row on the prepared baking sheet. Using a paring knife, make 6 small slits in the top side of each banana peel. Roast until the peels are black and bulging, with juices oozing from the vents you created prior to roasting, about 15 minutes for regular-size bananas. Remove from the oven and let the bananas cool completely on the pan.
Hold one of the roasted bananas over a bowl and begin peeling the roasted banana. The flesh of the banana should fall out seamlessly. Holding the peel of the banana over the bowl, run your fingers or a spoon along the interior of the skins, as you would a squeegee down a window pane, to extract the caramelized juices. Mash the bananas in the bowl with a fork or a potato masher until no large clumps are visible.
Recipe Testers Reviews
While this wasn’t my favorite banana bread ever, this was the best gluten-free banana bread I’ve ever eaten. The recipe is easy to follow and creates a texture to regular banana bread that’s nearly spot on— without requiring fun with molecular gastronomy to achieve the results. My co-workers were big fans, too.
We’re into muffins and cupcakes as they’re easy to store and a treat for the kids, so I made these as muffins, using King Arthur gluten-free flour mix. I roasted the bananas (as well as the pecans), and found that the roasted bananas made the flavor jump, and also sweetened the bread quite a bit. For future reference, I think 3/4 cup of sugar would be better for me. I froze the rest of the muffins so I can have them for longer than the five days. I am new to gluten-free baking, and this was a good choice.
WOW! As one who has friends and family who are gluten intolerant, I’m always on the the search for what I call “crossover recipes,” AKA food that I can serve that will delight all of my guests—those without allergies and those with sensitivities included. This recipe is fabulous.