What do Britney Spears, Again to the Future, and banana bread have in frequent? They’re all simple Nationwide Treasures. And to not be dramatic, however this gluten-free banana bread could be the be-all, end-all of banana bread: tender, moist, completely candy, and undetectably gluten-free (significantly!).
It requires easy substances and strategies, and all of the magic occurs in simply 1 bowl. What are you ready for?! Let’s bake!
Make the BEST Gluten-Free, Dairy-Free Banana Bread
For a moist, fluffy, and delightfully banana-filled end result, this banana bread begins off with a mix of mashed ripe bananas and eggs. Then cane sugar, coconut yogurt, melted dairy-free butter, and vanilla extract take part for sweetness and added moisture.
The dry substances come subsequent, and we hold it easy! Almond flour and our gluten-free flour mix mix to create a loaf that might idiot even essentially the most astute gluten-lover. Questioning about our DIY mix? It additionally works on this recipe, however the loaf is only a bit extra moist and never fairly as fluffy. Nonetheless very good!
The remaining substances embody baking powder + baking soda for carry, sea salt for taste, and chopped uncooked walnuts for a traditional, nutty loaf. After transferring the batter to a ready loaf pan, an (non-obligatory) topping of sugar and finely chopped walnuts provides a candy and sparkly contact. Why not!?
FAQs
How Ripe Ought to Bananas be for Banana Bread?
The proper stability of sweetness and banana taste comes from a really spotty, semi-soft banana. The peel shouldn’t have any inexperienced left, but it surely’s greatest if it’s not bruised or blackened both. Too ripe can add an excessive amount of sweetness, whereas underripe means the banana taste received’t be sturdy sufficient.
Retailer Banana Bread
As soon as totally cooled, banana bread retains greatest in a sealed container or plastic bag saved at room temperature.
How Lengthy Does it Final?
Relying on humidity, banana bread will hold at room temperature for as much as 2-3 days. After that, we suggest transferring to the fridge for as much as one other 2-3 days.
Freeze Banana Bread
Banana bread may be frozen as a complete loaf, thawed within the fridge, after which sliced when able to take pleasure in. It may also be sliced earlier than freezing, and if you wish to take pleasure in one slice at a time, you may place parchment or wax paper between the slices for easy enjoyment!
Reheat Banana Bread
Banana bread may be reheated within the oven (3-5 minutes at 350 F) or within the microwave, toaster oven, or toaster (our favourite!).
We predict you’ll LOVE this banana bread! It’s:
Tender
Moist
Snack-able
Completely candy
Undetectably gluten-free
& SO traditional!
Banana bread is the proper means to make use of up any shortly ripening bananas in your counter and makes a scrumptious deal with for brunch, dessert, or snacking.
Extra Gluten-Free Fast Breads
In the event you do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 10 (Slices)
BANANA BREAD
- 2 medium ripe bananas
- 3 giant eggs*
- 1/2 cup dairy-free butter, melted (we like Miyoko’s)
- 1/3 cup coconut yogurt (for store-bought, we like Culina or CocoJune)
- 1 Tbsp vanilla extract
- 2/3 cup natural cane sugar (or sub coconut sugar*)
- 1 ½ cups Minimalist Baker Gluten-Free Flour Mix (or DIY* // all-purpose flour would additionally work if not GF)
- 1 ½ cup almond flour (we like Wellbee’s)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup uncooked walnuts, finely chopped
TOPPING non-obligatory
- 1/4 cup uncooked walnuts, very finely chopped
- 2 Tbsp cane sugar
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Preheat oven to 350 levels F (176 C) and line a loaf pan with parchment paper.
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TOPPING (non-obligatory): In a small bowl, mix the very finely chopped walnuts and a couple of Tbsp cane sugar. Put aside.
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Mash the ripe bananas in a medium mixing bowl (we like to depart some bigger lumps of banana for added texture). Add the eggs and blend properly, then add the melted butter, coconut yogurt, vanilla, and cane sugar and blend till properly mixed.
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Add the gluten-free flour mix and almond flour and blend properly. Lastly, add the baking powder, baking soda, salt, and chopped walnuts and blend as soon as extra.
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Pour the batter into the ready loaf pan and sprinkle the non-obligatory topping over the batter evenly. Bake for 55-65 minutes, or till a toothpick (or skewer) inserted into the middle comes out clear. The highest of the bread could crack, which is ok!
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Let the bread cool fully (2-3 hours, or in a single day) earlier than slicing and serving. Serve with butter and honey or as is. Retailer leftovers in a sealed container at room temperature for 2-3 days, within the fridge for as much as 1 week, or within the freezer for as much as 1 month. Reheat within the oven or toaster.
*Coconut sugar works rather than cane sugar, but it surely’s a bit extra moist and never as candy.
*We examined this recipe with our DIY Gluten-Free Flour Mix and it really works properly as a 1:1 alternative for the Minimalist Baker Gluten-Free Flour Mix, but it surely creates a loaf that’s barely extra moist.
*This recipe may be made into muffins (~14-16 muffins) and baked for 25-Half-hour till golden brown and a toothpick (or skewer) inserted into the middle comes out clear.
*Diet data is a tough estimate calculated with CocoJune coconut yogurt and with out non-obligatory substances.
Serving: 1 slice Energy: 427 Carbohydrates: 56 g Protein: 8 g Fats: 26.3 g Saturated Fats: 9.4 g Polyunsaturated Fats: 7 g Monounsaturated Fats: 6.9 g Trans Fats: 0 g Ldl cholesterol: 56 mg Sodium: 307 mg Potassium: 328 mg Fiber: 3.9 g Sugar: 17.7 g Vitamin A: 78 IU Vitamin C: 2 mg Calcium: 122 mg Iron: 2 mg
