Gluten Free Banana Bread

Products Used
0
20
17
Gluten-Free Banana Bread Dixie
By Chef Eddy Van Damme
Prep Time:
20m
Bake/Cook Time:
55m - 1h
Yield:
1 standard loaf

A moist and flavorful banana bread that is gluten-free and tastes like the original? You’ve found it right here. We guarantee you'll never notice the difference. Chef Eddy developed this recipe using Gluten-Free Measure for Measure Flour by King Arthur Baking Company. For perfect results, we recommend not making any changes to the recipe. This moist and tender homemade bread is sure to become your new go-to recipe for breakfast, brunch, or anytime you need a quick and easy gluten-free snack.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredients

  • 1 7/8 cups King Arthur Gluten-Free Measure for Measure Flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 7/8 cup olive oil (can be extra virgin), avocado or other vegetable oil
  • 2 large eggs
  • 1 1/2 cups super ripe bananas (3-4 mashed)
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup pecan or walnut pieces (optional)

Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 340°F.
  2. Sift together gluten-free flour, baking soda, and baking powder. Set aside.
  3. For easy removal from pan line a 9  X 5-inch loaf pan with parchment paper (adding a tiny bit of oil on pan will make parchment paper stick better). Set aside.
  4. In a bowl large enough to hold all ingredients, mix oil and eggs with a whisk until well blended. Add mashed bananas and sugar.
  5. Add vanilla and salt.
  6. Add flour mixture and using a spatula, mix until combined. Add nuts if desired.
  7. Scrape batter into prepared pan and place in oven on middle rack. Banana bread will have tendency to turn dark. After 35 minutes of baking, gently place an aluminum foil sheet on surface of bread.
  8. Bake until an inserted toothpick comes out clean or an inserted thermometer reads 200°F, about 1 hour.
  9. Once banana bread has cooled, whisk together water, vanilla, and powdered sugar. Spread on banana bread.
  10. Decorate with nuts, if desired. 

 

Rate & Review
or to post comments

Similar Recipes

Doughnut Hole Pumpkins

Doughnut Hole Pumpkins

These Doughnut Hole Pumpkins will be the hit of all fall gathering. Pumpkin spiced donut holes hidden inside these candy pumpkins make for one sweet...
0
72
48
Doughnut Hole Pumpkins

Doughnut Hole Pumpkins

These Doughnut Hole Pumpkins will be the hit of all fall gathering. Pumpkin spiced donut holes hidden inside these candy pumpkins make for one sweet...
0
72
48

Artisan Olive Focaccia Bread

Making homemade focaccia bread is easier than you think. All it takes is to let part of the dough rest overnight which in turn will create a chewy...
0
70
103
Lemon Zucchini Bread dixie

Lemon Zucchini Bread

Zucchini Bread on its own delicious. Add some lemon and now we’re talking! Our deliciously moist Lemon Zucchini Bread is packed with grated zucchini,...
0
61
55
Berries and Cream Crescent Doughnuts

Berries and Cream Crescent Doughnuts

Berries and Cream Crescent Doughnuts are an adaptation of the Cronut™, which is a cross between a donut and a croissant. Chef Eddy's version is filled...
1
82
83

Oops.. there is no Spanish translation to this recipe