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.
Gluten-Free Banana Bread
- Quick Glance
- 10 M
- 1 H, 30 M
- Makes 1 loaf
Position an oven rack in the center of the oven. Preheat the oven to 350°F (176°C). Butter a 9-by-5-inch loaf pan.
In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt and mix on low speed until blended. Add the butter and continue to mix on low speed until blended. Add the eggs, increase the speed to medium and blend until smooth. Reduce the speed to low, immediately add the buttermilk, and gradually bring the mixer up to high speed. Continue to mix until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl.
Stir in the bananas, vanilla, and pecans just until combined. Scrape the batter into the prepared pan and cover loosely with aluminum foil.
Bake the banana bread for 1 hour, 15 minutes, or until a knife or wooden skewer inserted in the center of the loaf comes out clean. Let the banana bread cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the pan and then carefully turn the loaf onto the wire rack. Let cool for at least 15 minutes before slicing. If serving the banana bread with cream cheese frosting—an act we heartily endorse—then let the banana bread cool completely before slicing. (Any leftover bread ought to be wrapped in aluminum foil or plastic wrap and refrigerated for up to 5 days.)
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' Tips
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.