Gluten-free Dairy-free Banana Bread Recipe
August 26th, 2009 yum
Posted in Baked Goods, Bread, Dairy Free, Easy, banana | 23 Comments »
When the DH and I were first dating, he stole my heart by making me a gluten-free banana bread and bringing it to me on a cutting board with a beautiful red rose. Over the years he hasn’t baked for me terribly frequently, but when he does I’m always impressed with the results (and his effort). The other day we had some very ripe bananas that were apparently calling his name, because he sneaked off to the kitchen and whipped up a batch of banana bread. He used my special vanilla sugar and added extra spices for an extra-special banana bread. It seems simple, but the vanilla sugar resulted in an especially creamy and deliciously enticing banana bread. One secret of gluten-free baking that isn’t often mentioned is that a fruit or vegetable bread like banana bread or zucchini bread are very easily converted to be gluten free. In a simple quick bread based in fruit or vegetables, unlike yeast breads, I find that you don’t really need a special flour blend or to add xanthan or guar gum. They also are often extra tasty as muffins or mini muffins. Do you have a favorite gluten-free quick bread recipe? Tell me about it in the comments!
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Gluten Free Dairy Free Banana Bread Recipe
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Ingredients
2 cups white rice flour or your favorite simple gluten-free flour blend
1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2 eggs, beaten 1 1/2 cups mashed, ripe bananas (about 5) 1 cup vanilla infused sugar (leave vanilla bean in sugar overnight and then remove bean) 1/2 cup canola oil
Directions
Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!
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August 27th, 2009 at 10:22 am
Yum! I love banana bread, and all of those fruit and vegetable-based quick breads. Have yet to try any gluten-free versions. This seems simple enough, however…maybe I should try it! I don’t have 5 bananas though, maybe I could do some weird banana-plus-zucchini bread? Hmmm, we’ll see!
August 27th, 2009 at 5:24 pm
that looks like a perfect way to use up bananas! I can’t wait to give it a go.
August 27th, 2009 at 6:10 pm
I really love your site and all you are sharing here. This is very helpful! I work part-time for the author, Tina Turbin who has a Gluten-free site and Gluten-Free blog. I really think you two should be introduced. I know she recommends other bloggers on her blog page in a special section and I think you would be one she would most definitely be interested in referring. Could you e mail me back please and let me know if you would be interested in referring her link and her referring yours. I will let her know and you two can take it from there. She also reviews products and companies, does interviews and writes numerous Articles. I really think you’d like her! Thanks, Rosie
August 30th, 2009 at 7:45 am
Hey there! I just found your blog by way of my friend Jessy and wanted to stop in and say hello. I just went gluten free a couple of days ago and I am really happy to find such a great resource. I love cooking and baking so this is a new adventure for me. I look forward to reading more!
August 31st, 2009 at 8:33 am
Psst. Are you hosting for the week? I have my menu up on my blog but the links on Cheryl’s site are a wee bit confusing. Here it is anyway. If not, just uhm, this never happened..-Whistles-
http://www.asparagusthin.com/2009/08/menu-swap-august-31st.html
<3
October 13th, 2009 at 7:02 pm
Yam! Baked it – liked it! Recipe is perfect!
October 17th, 2009 at 11:15 am
I just made this recipe and it’s amazing. Thanks! The only thing I added was 1/2 tsp of ground cloves.
November 6th, 2009 at 10:37 pm
tried it- did half reg sugar and half brown, and added vanilla. Rice flour from Mexican market. Will let you know how it is, tomorrow.
November 7th, 2009 at 7:44 am
a little dry but delicious flavor!
November 14th, 2009 at 4:56 pm
This recipe looks awsome! I am thinking of trying it with regular sugar and adding vanilla, because i want to make it tonight and don’t have time to make vanilla sugar. I’ll let you know how it turns out!
November 15th, 2009 at 6:15 pm
I made this last night and did make it with 1 cup white sugar and a tablespoon of vanilla extract and it was delicious!
January 18th, 2010 at 1:35 am
Just tried this recipe and it turned out amazingly well.
Did not add nutmeg, used 1tbsp of vanilla extract and 3/4 cups of white sugar, and 1/4 cups of brown sugar. I only had 3 regular sized bananas, so I added a tiny very strong flavored banana (from the asian market). I barely mashed the bananas and left nice sized chunks floating around in the batter. HUGE hit so far.. I have a feeling it won’t last past tomorrow.
January 18th, 2010 at 12:22 pm
Wonderful! I’m so glad you enjoyed the recipe. :)
-Sea
January 21st, 2010 at 12:12 am
Before I was GF I had the best banana bread recipe. I was dying for a new one I could eat, so I gave this a whirl. First, I found that 1 1/2 cups of bananas comes to about 3 bananas. For 5 they would have to be really small bananas. Next, I noticed this was very close to my original recipe, so I was excited!! Then, I tried a weird conglomeration of flours (millet, sorghum, potato, tapioca, ground flax, and brown rice) because I was running low on rice flour, and regretted my choice. Thank you for giving the readers a choice of flour to use, but I would love to know what you personally use for your flour. I want to experience the Zen of banana bread, as I can imagine it was from your photo. Even though I didn’t care for my choice of flour, I got my banana bread fix I had been dreaming of. I feel certain that once I use the right flour all will be right with this recipe.
Oh, and another question… Does it matter if I do the well and fold technique you describe for mixing, or can I mix the wet ingredients together and then add the dry (pre sifted together) and mix by hand?
January 21st, 2010 at 2:25 am
Hi Sonya,
For recipes like this I tend to use either white rice flour, the Bette Hagman GF Gourmet mix of flour, or the Rebecca Reilly brown flour mix. In this case, I believe my husband used white rice flour. I do the well and fold method because I hate dirtying another bowl. You can mix it however you like. Banana bread and most fruit/veg breads are pretty foolproof. I would never use ground flax as a casual flour mix ingredient- it is good as an egg substitute but tricky for baking and has a lot of personality. Also, potato flour has a strong flavor and is rather heavy- so I’d leave it out of a mix as well. A more simple rice OR millet, sorghum, tapioca starch mix would work. Good luck with your future baking endeavors!
-Sea
January 23rd, 2010 at 7:46 pm
I loved this bread…. Sooooo goooood!! I used one cup of browen rice flower and other a mix… did not have enough. I used agave negtar and only a few table spoons of sugar… I dont know how much of it i put in ther just to make it bearly sweet!! Thank you, I am sooo tiered of bad brad recepies but this one is just great!! Oh, i also used about 2 teaspoons of vanila extract ( acidetly, but surprisengly it did not ruined it)
Thanks one more time…
My son is eting in now!!!
January 28th, 2010 at 9:54 pm
Needing to avoid gluten, eggs and sugar this recipe was perfect. I substituted egg replacement for the eggs and rice sirup for the sugar and ended up with a lovely loaf that doesn’t last long. Beautiful!
February 1st, 2010 at 6:39 pm
[...] she can’t enjoy her favorite treats. I know she LOVES banana bread so when I stumbled upon this recipe last week I knew I had to make [...]
February 16th, 2010 at 1:57 pm
yum! this is the best banana bread EVER! Thank you!
February 20th, 2010 at 3:25 pm
[...] from: Book of Yum] – Notes on adaptation: I subbed flax eggs for real eggs and almond milk for oil to cut down [...]
February 28th, 2010 at 6:27 pm
For those looking for an alternative to the rice flour, try the following mix: try 2/3 cup sorghum flour, 2/3 cup tapioca starch, 2/3 cup millet flour. My daughter is a celiac and highly allergic to rice. We use this mix and it comes out DELICIOUS!!
March 11th, 2010 at 4:19 pm
A friend sent me this link, but I have Wheat Free, Worry Free out from the library (I’m newly diagnosed) and it says baking powder is not safe for GF diets. Is this out-of-date information, or are you using GF baking powder (is there such a thing?) and that’s meant to be understood? I’m so confused. ;) Otherwise this looks great, because I can’t have eggs at the moment either and the combo of GF and eggless is giving me fits!
March 11th, 2010 at 11:51 pm
Hi Amy,
Wheat Free, worry free is not correct in this case. i have no idea where they got this idea, because many baking powders are even marked gluten free, such as clabber girl.
http://www.clabbergirl.com/consumer/products/clabber_girl/
I’ve never seen one that is NOT gluten-free… but of course read the label.
Try using Ener-g Foods egg replacer in recipes- it works pretty well. :)
Good luck!
-Sea
(gluten-free for 30 years!!!)