Gluten Free
Banana Bread. A staple in American homes since the Depression era and the perfect recipe for all the overly ripe bananas on your counter. Every household has their own version, and this is ours. I adapted how my mom always made this recipe when I was growing up into a gluten free version. I used to love how the house would smell when she baked this. The smell is exactly how the first cold day of autumn feels, if that makes sense.
I make this often as I am left with overly ripe bananas all the time. I always buy a lot of bananas thinking that my boyfriend and I will be healthy and eat one at breakfast every morning. That lasts for about a day, and sure enough a week later I still have a bunch of bananas (except now past their prime). Please tell me I am not alone.
What ingredients are in this recipe?
Bananas-What makes this recipe so great is that you can use very ripe bananas. Actually it is required, as yellow bananas are not sweet enough for this recipe. I use traditional bananas and sometimes even canary platanos. Since my boyfriend is from there, they are often in our house. They are sold everywhere in Spain.
Flour- I use Mercadona brand (Hacendado) gluten free blend for baking. It is a mixture of corn and rice flour.
Sugar- I always use white sugar for this recipe, but feel free to use brown sugar. The flavor profile, however, will taste different.
Butter- I used unsalted butter, primarily because I like to be in control of how much salt is in it. If you only have salted, dont worry you can still make this. Just skip the additional salt added.
Vanilla extract- I always use mexican vanilla extract. Being from Texas, it is what I grew up on and so I always dish out the extra money for this. Maybe it is in my head but it tastes special.
How to make Gluten Free Banana Bread?
- Smash bananas and add the other wet ingredients. Combine thoroughly.
- Add dry ingredients and mix until everything is completely combined. It should be the consistency of pancake batter.
- Pour into the prepared dish and bake until a toothpick comes out clean.
- Let rest until you can handle it. Flip it over onto a pretty serving dish and serve with your desired toppings.
Optional Toppings
While this is normally devoured in my house before I can add any toppings. Sometimes I sprinkle powdered sugar on top to make it pretty.
You can also add a glaze of your choosing.
How ripe should your bananas be?
Before making your banana bread, make sure your bananas look somewhere between banana 11 and 15 on the photo above. This will provide the best flavor. Never use green bananas in this recipe.
How to store leftovers?
This banana bread recipe can be stored on the counter in an airtight container for up to 4 days. It can also be frozen in slices and thawed for a few hours before use.
How to serve the Gluten Free Banana Bread?
While your can eat it alone, my favorite way to enjoy the banana walnut bread is warm with a pad of butter. However, the options are endless.
You can serve a slice of it with yogurt and berries for breakfast. I am not a pancake or waffle fan, so i often eat it this way as well.
More La Disco Nap Recipes
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Gluten Free Banana Walnut Bread
Equipment
- 1 8,9 x 3,7 x 2,4in (22x9x6cm) loaf pan
- 1 large mixing bowl
- 1 measuring cup
Ingredients
- 3 very ripe bananas
- 2 eggs
- ⅔ cup unsalted butter melted
- 1 tsp vanilla extract
- ¾ cup white sugar
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup walnuts chopped
Pan preparation ingredients
- butter, cinnamon, sugar, and walnuts
Instructions
- Preheat oven to 350℉ (175℃).
- Prepare loaf pan by rubbing inside with butter coating the bottom and all edges. Then, shake a thin coating of cinnamon and sugar until all edges are coated. Place a layer of walnuts at the bottom. These will show on top when the bread is done.
- In a large mixing bowl, mash 3 very ripe bananas with a fork. Mix in the other wet ingredients (eggs, melted butter, and vanilla extract).
- Ass the dry ingredients to the wet mixture. Start with the sugar and mix thoroughly, then add the gluten free flour, baking soda, and salt. Once thoroughly combined, fold in the chopped walnuts.
- Cook in the preheated oven for 1 hour. Insert a toothpick to check that it is done. If it is dry, it is done. If it is wet, continue cooking in 5 minute increments until toothpick is dry.
- Let cook for 10 minutes before flipping it onto a serving plate. I like to enjoy a slice with a little melted butter.
- ya esta! Disfruta!
