Gluten Free Banana Bread

As some of you may know, I’ve embarked on a half hearted journey into the world of healthy living and exercising. I’ve been trying to eat more fruit and veg, exercise daily and drink 8 glasses of water a day – although I’ve realised that it’s a lot harder then you think and as my mum always says: “you can’t teach an old dog new tricks”.

I’ve been doing well with eating my greens but when it comes to fruit… I’ve been kind of neglecting them. I’ve lost count the amount of times I’ve pulled out a tub full of furry strawberries from the fridge or the amount of times my apples have wizened into large, sorry looking raisins! Even my bananas are starting to look like giant slugs in my fruit bowl!

So I was just about to chuck the ‘slugs’ in the bin when I realised that over ripe bananas can actually be used in baking. Infact, many recipes require overly ripe bananas as opposed to fresh ones. Which was when I had the brilliant brain wave of making gluten free banana bread.

Banana bread, banana loaf, banana cake [or whatever you wanna call it]  is such an easy thing to make! It takes minimal effort [well, apart from mashing bananas] and what you get at the end is a glorious dessert that goes wonderfully with a good ol’ fashioned brew!  On top of that, you can add whatever you fancy to the mix before baking. Fancy walnuts? Then throw them in! Fancy raisins? Then throw them in! Fancy berries and seeds? Then throw them in!

[FYI: I apologise for the poor quality of the photos. I’ve lost my camera charger, so until I find it again, I’m having to use my phone]

Ingredients:

 

  • 2 Very Ripe Bananas
  • 110g Brown Sugar [I used Muscovado Sugar again]
  • 110g Butter
  • 2 Eggs
  • 1 Teaspoon of Vanilla Extract
  • 1 Tablespoon of Vegetable Oil
  • 225g Gluten Free Self Raising Flour [I used Doves]
  • 1/2 Teaspoon of Baking Powder [Gluten Free of course!]

Method:

  1. Pre- Heat Oven to 180°c
  2. In a bowl and using a fork, mash the Bananas 
  3. In a separate bowl add the Butter and Brown Sugar and cream together 
  4. Add the mashed Bananas mix together 
  5. Add the Egg, Vanilla Extract and Vegetable Oil and mix together 
  6. Add the Flour and Baking Powder and give it a good mix till it’s all combined 
  7. Line a loaf tin with greaseproof paper [or if you’re out of greaseproof paper, generously grease it with butter] 
  8. Add the Banana Bread Mixture to the loaf tin, pop it in the oven and bake for 30 – 35 mins [when baked, if you insert a toothpick/fork into the Banana Bread, if it comes out clean – the banana bread ready!] 
  9. When ready, carefully take out of the oven and leave the Banana Bread in the loaf tin and pop on a wire rack for 5 /10 minutes. 
  10. Gently take the Banana Bread out of the loaf tin, and pop on a wired rack to completely cool 
  11. Pop on the kettle, make yourself a brew, cut a slice of your Banana Bread/Cake/Loaf and enjoy!


16 comments

  1. I used to love glutened banana bread so am very eager to try this gluten-free recipe out. Need to do some shopping first but looks and sounds good, thanks for including it!

    1. I made myself a banana bread gluten free but I make my own flour mixes consist of Quinoa flour, millet flour, soy flour, chickpea flour, tapioca flour and potato starch and I use coconut sugar instead of brown sugar. The bread very light like a sponge cake.

  2. my asda delivery came with some over ripe bananas this week so I decided to give this recipe a go. The banana bread was absolutely delicious. The only problem being that everybody loved it and it disappeared very quickly so I’ve just made another one! Thank you so much for the recipe

  3. I have only started eating gluten free in the last year and am only just starting to get into baking my own gluten free things. This was my first attempt at banana bread and it is delicious!! Soo yummy straight out of the oven, still warm! Thank you so much for sharing all these recipes, I’ll be putting them to good use!

  4. This is really tasty, with an excellent texture (as well as flavour) and in addition easy to make. I added a handful of a fruit and nut sort of “trail mix” I had lying around, which made it a little more interesting. Thanks for posting this recipe.

    1. So glad you enjoyed this receipt Joanna! I’ve been meaning to bake this again but add raisins and nuts this time to make it more interesting 🙂

  5. Made this 4 times now and every time its delicious ,thank you for the recipe as I haven’t had banana bread this nice in years ,and its so easy to make going to start adding some nuts and raisins to it next time :).

    1. Hey Cat,
      Thank you so much for your lovely comment. I’m so glad you loved the gluten free banana bread! Let me know how the bread turns out with the nuts and raisins as that combination sounds delicious!

  6. The riper the bananas, the better these are. After making this several times, I measured carefully, so I can report the ingredients called for make a loaf as described AND about 8 muffins to boot. I also added a teaspoon of vanilla and a dash of cinnamon to the banana-egg mixture before adding to the dry ingredients. Fill the loaf pan (muffin cups) about 3/4 of the way. This is incredible stuff.

  7. An absolutely delicious banana bread with all that is promised! I used 4 very large, overly ripe bananas which did not prove to be 2 1/3 cups, so I added just enough sour cream to make up the difference. I also added 1/4 cup of chopped pecans to the mix. The end result was fabulous! I knew with all these reviews, I couldn’t go wrong ; ) Thanks for the lovely banana bread, Shelley~by the sea!

    1. Hey Shelley-by the sea! Thank you so much for your comment and I’m so glad the banana bread came out as promised! I would never have thought to use sour cream in recipes and I love the sound of adding pecans to the mix – will definitely try that when I next bake the banana bread, thank you! xxx

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