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Gluten-free Dairy-free Banana Bread Recipe

Posted By yum On August 26, 2009 @ 11:56 pm In Baked Goods, Bread, Dairy Free, Easy, banana | 83 Comments

bananabread [1]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!

Gluten Free Dairy Free Banana Bread Recipe
Bread [2]  Alternative Grains [3]  Rice [4]  American [5]  
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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URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/08/bananabread.jpg

[2] Bread: http://www.bookofyum.com/recipes_v2/listrecipes.php#Bread

[3] Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains

[4] Rice: http://www.bookofyum.com/recipes_v2/listrecipes.php#Rice

[5] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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