Gluten-free banana bread
This gluten-free banana bread is made with buckwheat and coconut flours, delivering a moist and flavorful loaf. It's a simple, wholesome treat ideal for breakfast or as a snack.
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.
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!
Gluten-free banana bread FAQ:
Bake the gluten-free banana bread in a preheated oven at 350°F (175°C) for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
You can try other gluten-free flours like almond flour or oat flour, but keep in mind that you may need to adjust the quantities and moisture levels to achieve the right consistency.
The best way to check for doneness is to insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
Store the banana bread in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week to maintain its freshness.
Yes, you can substitute soy milk with almond milk, coconut milk, or dairy milk. Just ensure the alternative is gluten-free if necessary.
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.
Nutrition per serving
8 ServingsCalories 190kcal
Protein 5g
Carbohydrates 40g
Fiber 3.59g
Sugar 22g
Fat 2.47g
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