How Do You Make Gf Banana Bread Moist
Adding the correct amount of moist ingredients, like ripe bananas, butter, and sour cream, will result in a beautifully soft, moist bread.
But its also important that you use the right amount of dry ingredients, like baking soda and baking powder, but especially gluten free flour. Too much flour will soak up your wet ingredients, resulting in a dry, crumbly bread.
The best way to measure out ingredients is by weight. When you scoop flour directly, you may compress it in the cup, accidentally adding more than necessary. Instead, place your bowl on a digital food scale and then spoon the flour into it, stopping when you reach the right weight.
Bakers Tips For Perfect Gluten
Youll need three medium bananas for this bread. Thats about one cup of mashed bananas or 12 ounces of peeled bananas.
Want to use less sugar? This bread can handle it. Reduce the sugar from 3/4 cup to 1/2 cup. You can go as low as 1/3 cup.
For an intense banana flavor: use deep brown, almost black bananas.
How To Make The Best Gluten Free Banana Bread
This easy, moist gluten free banana bread recipe can be whipped up in one bowl with no special equipment required. If you dont have a potato masher to mash bananas, just use a fork.
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How To Make Gluten Free Banana Nut Bread
This recipe is adaptable enough that you can add about 1 cup of mix-ins, and it will still turn out well. If youd like to make banana nut bread, try folding in 1 cup of soft nuts like chopped walnuts or chopped pecans.
If youd like, you can also make this into banana chocolate chip bread. Just fold in 1 cup of semi-sweet chocolate chips once the batter is otherwise ready to transfer to the pan.
Why Did My Gluten Free Banana Bread Fall
In general, when baked goods rise in the oven and then fall as they cool, they were baked in an oven that is out of calibration and running hot. The outside of the bread cooks too quickly, before the center has a chance to bake all the way through.
When the steam escapes the bread as it cools, it doesnt have the internal structure it needs to hold its shape. Always bake using a small, cheap, freestanding oven thermometer, as most ovens run hot.
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How To Make This Recipe
Puree the bananas in a blender and measure out 1 1/2 cups. Its important to have exactly 1 1/2 cups. Too little and the bread will be dry, too much and the bread will be too dense.
Add in all remaining wet ingredients and whisk together.
To the same bowl, add in both flours and all remaining dry ingredients aside from the walnuts. Be sure to spoon and level the flour into dry measuring cups, dont scoop from the bag.
Mix together with a wooden spoon, just until no flour clumps remain.
Stir in the chopped nuts just until they are evenly incorporated.
Transfer to a 9×5 loaf pan and top with additional chopped walnuts and a sprinkle of brown sugar. The topping is optional but it adds a really nice flavor and crunch to the bread.
Bake for 45-55 minutes, or until a toothpick comes out clean. 50 minutes is ideal in my oven. Avoid opening the oven while baking because this can prevent the bread from rising properly.
More Gluten Free Quick Breads:
Gluten Free Pumpkin Bread – Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.
Gluten Free Zucchini Bread – Only one zucchini and a few other ingredients needed before this stunning gluten-free zucchini bread recipe is baking in your oven.
Gluten Free Lemon Bread – Easy Gluten-Free Lemon Bread that’s tender, bursting with lemon, and the perfect quick bread for lemon-lovers. You are going to love this gluten-free lemon bread recipe.
Gluten Free Cornbread – Crumbly, sweet, and filling – Gluten-Free Cornbread is sure to be a staple in your gluten-free kitchen. This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.
Paleo Pumpkin Bread – This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread.
Interested in another recipe that uses banana? Try My Gluten Free Kitchen’s Gluten-free Dairy-free Banana Chocolate Chip Muffins. For a paleo version, you might like Bakerita’s Paleo Chocolate Chunk Banana Bread. Banana Pancakes are also a wonderful way to use up ripe bananas.
If you make this gluten-free banana bread please stop back by and let me know if the tips helped and what you thought of the recipe.
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What To Serve With Gluten Free Banana Bread
Ill just come out and say it: This bread is perfectly suitable on its own. For a more rounded meal, you might pour yourself a glass of milk, almond milk, coffee, or your favorite beverage.
If you want to try something different, you can top a slice with butter for an extra touch of moisture or a sprinkle of cinnamon for a more depth. Craving some crunch? Pop a slice into the toaster to create a tempting crust.
Have a sweet tooth? You can up the sweetness factor of this bread by adding a splash of maple syrup or a dribble of honey.
You can also turn this bread into an extravagant dessert by topping it with a scoop of ice cream and some chocolate chips or dollop of cream cheese or vanilla frosting.
How Long Should Gluten Free Banana Bread Cool
Let your banana bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven.
Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
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Gluten Free Banana Bread Recipe Ingredients
Heres what youll need to make this easy gluten free banana bread recipe:
- Bananas, of course! They make this bread nice and moist, and they fill it with sweet banana flavor.
- Bobs Red Mill Gluten Free All-Purpose Baking Flour I dont bake with gluten-free flour blends often, so I polled readers to see what their favorites were. Bobs All-Purpose blend was the clear winner. It contains simple, pronounceable ingredients , and its totally dairy-free. If you prefer a different flour blend for gluten-free baking, feel free to try it in this recipe. However, I can only guarantee the results with Bobs Gluten Free All-Purpose Flour.
- Almond flour Almond flour is one of my go-to baking ingredients, whether Im making a gluten-free recipe or not. Like in my blueberry muffins, pumpkin bars, and regular banana bread, it gives this loaf an amazing moist texture.
- Baking powder and baking soda To make it nice and puffy!
- Eggs They add moisture and richness and help the bread rise.
- Coconut sugar or regular sugar Coconut sugar sweetens this recipe naturally and adds extra depth of flavor, but if you dont have it, dont worry! Regular sugar works here too.
- Almond milk and extra-virgin olive oil They add moisture and richness.
- Cinnamon, nutmeg, and vanilla extract For warm depth of flavor.
- Walnuts Who doesnt love bananas + walnuts?? They give this gluten free banana bread a delicious nutty crunch.
- And sea salt To make all the flavors pop!
Gluten Free Banana Bread Recipe Tips
- Buy the bananas ahead of time. The mashed bananas add key moisture and sweetness to this recipe, so make sure to use ripe bananas here. Maybe I just have bad luck, but whenever I head to the store with a banana bread craving, the bananas there are always green. If you can, plan to make this recipe in advance. Buy the bananas ahead of time, and dont bake until theyre brown and spotty.
- Let it cool a little before you eat. Itll be tempting to devour this gluten free banana bread as soon as it comes out of the oven, but try to hold off for 15 minutes or so before you eat. Quick breads like banana bread, pumpkin bread, and zucchini bread tend to be really tender right when they come out of the oven. Allowing the bread to cool will improve both its texture and flavor, so trust me, the wait is worth it!
- Freeze the extras. In our house, a loaf of this gluten free banana bread never lasts long. But if you happen to have leftovers, store them in the fridge for up to 3 days. I also like to freeze individual slices for quick breakfasts and snacks down the road. Pack them in an airtight container or freezer bag, and freeze them for up to 2 months.
- Change it up. I love to make my gluten free banana bread with walnuts, but feel free to get creative with the mix-ins. Replace the walnuts with dried cranberries or cherries, chocolate chips, or chopped pecans or almonds. Alternatively, skip the mix-ins entirely!
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Tips For The Best Gluten
- Use overly ripened bananas: Buy your bananas at least a week ahead of baking time to allow them to over ripen. If your bananas are not quite ready, you can bake them at 300°F for 20-30 minutes. Once the banana peel starts to turn black, they are ready for use.
- Start with room temperature ingredients: The coconut oil or softened butter, depending on what you use, will harden if all of the ingredients are not at room temperature. Have both the yogurt and eggs come to room temperature before starting.
- Adjust the flavors to your liking: You can fold in 1 cup of chocolate chips, walnuts, or even add spices like cinnamon, cardamom, or nutmeg.
- Freeze leftovers: For any leftovers, you can wrap the entire loaf or slices in plastic wrap and then again in aluminum foil and store the loaf in the refrigerator for up to 2 months.
- Can I make muffins or mini loaves? Yes, this recipe can easily be used to make muffins or mini bread loaves. Add the batter to a well-greased muffin pan or mini loaf pan, and adjust the baking time to 25-30 minutes, or until the center of the bread comes out clean with a toothpick.
More Gluten Free Bread Recipes
- Gluten Free Zucchini Bread Outrageously tasty and easy to throw together, this moist, gluten free and dairy free zucchini bread is perfect as is, turned into muffins, or loaded with chocolate chips.
- Fluffy Gluten Free Banana Muffins Moist banana bread flavor baked into a light, airy bakery-style muffin.
- Blueberry Zucchini Bread Summer flavors of fresh blueberries and zucchini with a cinnamon sugar topping all mixed in a one-bowl quick bread.
- Peanut Butter Bread Chocolate peanut butter lovers will rejoice over this recipe dotted with chocolate chips and drizzled with peanut butter and chocolate glazes.
- Gluten Free Pumpkin Bread Ultra moist pumpkin bread with streusel topping uses an easy hack to make a light, fluffy crumb.
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How To Store And Freeze Banana Bread
It’s best to store banana bread covered on your countertop. It should last up to 5 or 6 days that way, but it’s best within the first 3 to 4 days. It is still perfectly edible after day 4, but it might start to dry out.
If you don’t think you’ll use it up in time, don’t worry. Freezing banana bread is easy.
The Best Ever Super Moist Gluten Free Banana Bread
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So the past few weeks have been all about cookies. Plus, tomorrow I and over 500 food bloggers will be sharing cookie swap recipes be sure to keep an eye out for that!
But back to the holiday at hand I wanted to make a classic holiday bread but with a unique spin, something interesting and out-of-the-box to contribute to such a special occasion. Im a sucker for banana bread so I couldnt resist making it. I decided to make a gluten-free version of my favorite banana bread recipe. Lately, a few of my family members have switched over to a gluten-free diet so its been kind of hard adjusting.
At first, I didnt know if I had to replace every ingredient when baking for them but Ive found a much easier way to make my own recipes. All you do is use Bobs Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour. I love it because you basically replace all-purpose flour with Bobs Red Mill gluten-free flour. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten-free recipe with ease!
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Added Baking Powder And Decreased The Baking Soda
While my banana bread recipe rises beautifully with baking soda, this nut flour-based version needs help from both baking soda and baking powder. Baking powder is double-acting, which means that it starts producing bubbles when mixed with liquid, and produces more bubbles when its heated.
Since we added baking powder , well decrease the amount of baking soda. Another reason is that baking soda is much stronger than baking powder, and we simply need less when theyre used together.
In summary: The answer to the question, Can I substitute almond flour? is not so simple! The good news is that I use a similar formula for many of my quick bread recipes and muffins, so you can likely use this recipe as a template to adjust the others.
