Trying to make gluten-free baked goods can be a trying experience at times. If you’re on a restricted diet, you miss the texture of traditional baked goods made with flour. This gluten-free banana bread will surprise you with both its great flavor and texture, and it couldn’t be easier to make. The key is in the flour substitute. I’ve used the Cup4Cup® brand which, as its name indicates, may be substituted in the exact same measure for flour. Indulge yourself and let your taste buds sing again. (It’s very good toasted!)
Gluten-Free Banana Bread Recipe
2-1/4 cups gluten-free flour (tested with Cup4Cup® brand)
1 cup chopped walnuts, divided use (see Note)
3-1/2 teaspoons baking powder (not baking soda)
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (4 to 5 bananas, depending upon size – reserve 1/2 of 1 banana for top)
3/4 cup brown sugar, firmly packed
1/4 cup granulated white sugar
1/3 cup milk
3 Tablespoons butter, melted and cooled
1 large egg, lightly beaten
1-1/2 teaspoons ground cinnamon
1 teaspoon white vinegar
1/4 teaspoon ground nutmeg
1/8 cup additional brown sugar for topping
Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan generously with butter-flavored vegetable spray.
In a large bowl, whisk together the gluten-free flour, 3/4 cup of the chopped walnuts, baking powder, and salt. Set aside.
In a medium bowl, whisk together mashed bananas, brown sugar, white sugar, milk, melted butter, beaten egg, cinnamon, white vinegar, and nutmeg.
Pour the wet ingredients into the flour mixture. Stir by hand with a large fork or wooden spoon until just combined. Do not over-stir.
Pour into prepared loaf pan. Slice reserved 1/2 banana into thin rounds and lay the slices overlapping down the center of the loaf. Sprinkle remaining 1/4 cup chopped walnuts and 1/8 cup of brown sugar on top of the loaf.
Bake for 1 hour 5 minutes to 1 hour 10 minutes (oven temperatures vary), or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then invert onto a serving plate and allow to cool completely to room temperature.
Slice to serve.
Yield: 1 loaf
• Pecans or other nuts may be substituted for the walnuts or omit them completely.