Gluten-free banana bread
Indulge in the delightful taste of gluten-free banana bread made with wholesome ingredients like buckwheat and coconut flour. This easy recipe combines the natural sweetness of ripe bananas and a hint of cinnamon, perfect for a healthy treat. Enjoy the moist texture and rich flavor without any gluten!
Cook time 70 min
Prep time 10 min
Ingredients:
1 cup buckwheat flour1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2/3 cup sugar
2 eggs
2 bananas
1/3 cup soy milk
1 tsp vanilla extract
1 tbsp maple syrup
Banana bread is a timeless classic loved by many, but for those who are gluten intolerant, enjoying this delectable treat can be challenging. This gluten-free banana bread recipe combines the wholesome goodness of buckwheat and coconut flours to deliver a moist, flavorful loaf that everyone can enjoy. Whether you're looking for a new breakfast option or a delightful snack, this recipe is perfect for satisfying your cravings without any gluten.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the buckwheat flour, coconut flour, baking powder, baking soda, and cinnamon. Stir well to ensure the ingredients are evenly distributed.
- In a separate bowl, peel and mash the bananas until smooth. A few lumps are okay, but aim for a mostly smooth consistency.
- Add the mashed bananas, sugar, eggs, soy milk, vanilla extract, and maple syrup to another large bowl. Whisk together until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir the mixture until just combined; avoid over-mixing as this can make the bread dense.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Slice and enjoy your delicious, gluten-free banana bread either plain or with your favorite spread! The bread can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
Tips:
- Ensure your bananas are ripe for maximum sweetness and flavor. Overripe bananas work best for this recipe.
- Let your eggs and soy milk come to room temperature before mixing. This helps everything blend more smoothly.
- Mix the dry and wet ingredients separately before combining. This ensures even distribution of baking powder and soda, which will help your bread rise properly.
- Do not overmix the batter. Overmixing can lead to a tougher texture. Combine just until the ingredients are incorporated.
- Using a high-quality vanilla extract can enhance the overall flavor of your banana bread.
- Let the banana bread cool completely before slicing to avoid it falling apart.
Congratulations! You've successfully made a delicious gluten-free banana bread. With its moist texture, rich banana flavor, and a hint of cinnamon, it's sure to become a favorite in your household. Enjoy it fresh out of the oven, or save some slices for breakfast or a snack later. Happy baking!
Nutrition per serving
8 ServingsCalories 190kcal
Protein 5g
Carbohydrates 40g
Fiber 3.59g
Sugar 22g
Fat 2.47g
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