Gluten-Free Banana Bread
Vegan
This gluten-free banana bread is such a great recipe, and one I started to make when my son was first diagnosed with coealic disease as it tastes the same as gluten-containing banana bread.
It is based on this recipe which I have been baking for years and is made without eggs, meaning that this recipe can easily be adapted to be vegan, and use your favourite dairy-free milk to make it dairy-free.
The olive oil keeps it moist and helps it stay moist for days. Use a mild olive oil here, unless you like the flavour of olive oil in your cake.
Store in the fridge for up to 4-5 days. Freeze for up to 2 months, but make sure to wrap it well to prevent it from getting freezer burnt and absorbing strong smells from the freezer.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 2 tablespoons milk of choice
- ¼ teaspoon white vinegar or apple cider vinegar
- 190 g gluten-free plain flour I use Orgran or White Wings which both have xantham gum added*
- 1½ teaspoons gluten-free baking powder
- ½ teaspoon baking soda (bicarb)
- pinch salt
- pinch ground cinnamon optional
- 100 g soft brown sugar
- 4 medium bananas (approx 400g without peel)
- 120 ml olive oil
- 1 teaspoon vanilla bean paste
Method
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 22 cm x 12 cm(8" x 5") loaf tin with baking paper / baking parchment.
- In a small bowl, mix the milk with the vinegar and leave to one side.
- In a large mixing bowl whisk the gluten-free plain flour with the baking powder, baking soda, salt, ground cinnamon and brown sugar.
- In a separate bowl, mash the bananas with a fork, then add the oil, vanilla and milk and whisk to combine.
- Pour this into the dry ingredients and mix until combined.
- Pour the mixture into the lined tin.
- Place in to the preheated oven and bake for 60 minutes, until a skewer inserted into the middle of the banana bread comes out clean.
- Leave the banana bread in the tin for 5 minutes before moving to a wire rack to cool completely.
- Store at room temperature for 2-3 days, depending on the weather (if warm store in the fridge), or in the fridge for up to 4-5 days.
Notes
*Flour - I have tested this recipe with the Orgran brand of flour. If your gluten-free flour does not contain xantham gum, add ¼ teaspoon xantham gum.
Freeze: You can also freeze the banana bread. Wrap it well and freeze for up to 2 months.
Nutrition
Calories 197kcal | Carbohydrates 28g | Protein 2g | Fat 10g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Cholesterol 0.3mg | Sodium 49mg | Potassium 156mg | Fiber 2g | Sugar 14g | Vitamin A 29IU | Vitamin C 3mg | Calcium 21mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 2 tablespoons milk of choice
- ¼ teaspoon white vinegar or apple cider vinegar
- 190 g gluten-free plain flour I use Orgran or White Wings which both have xantham gum added*
- 1½ teaspoons gluten-free baking powder
- ½ teaspoon baking soda (bicarb)
- pinch salt
- pinch ground cinnamon optional
- 100 g soft brown sugar
- 4 medium bananas (approx 400g without peel)
- ½ c olive oil
- 1 teaspoon vanilla bean paste
Method
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 22 cm x 12 cm(8" x 5") loaf tin with baking paper / baking parchment.
- In a small bowl, mix the milk with the vinegar and leave to one side.
- In a large mixing bowl whisk the gluten-free plain flour with the baking powder, baking soda, salt, ground cinnamon and brown sugar.
- In a separate bowl, mash the bananas with a fork, then add the oil, vanilla and milk and whisk to combine.
- Pour this into the dry ingredients and mix until combined.
- Pour the mixture into the lined tin.
- Place in to the preheated oven and bake for 60 minutes, until a skewer inserted into the middle of the banana bread comes out clean.
- Leave the banana bread in the tin for 5 minutes before moving to a wire rack to cool completely.
- Store at room temperature for 2-3 days, depending on the weather (if warm store in the fridge), or in the fridge for up to 4-5 days.
Notes
*Flour - I have tested this recipe with the Orgran brand of flour. if your gluten-free flour does not contain xantham gum, add ¼ teaspoon xantham gum.
Freeze: You can also freeze the banana bread. Wrap it well and freeze for up to 2 months.
Nutrition
Calories 197kcal | Carbohydrates 28g | Protein 2g | Fat 10g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Cholesterol 0.3mg | Sodium 49mg | Potassium 156mg | Fiber 2g | Sugar 14g | Vitamin A 29IU | Vitamin C 3mg | Calcium 21mg | Iron 1mg
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