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One Bowl Gluten Free Banana Bread

One Bowl Gluten Free Banana Bread

This easy gluten free banana bread is made in only one bowl, and it’s everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet. Banana bread perfection!

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread. I’d swear that it was the sour cream in the batter, but I’ve also made it with plain Greek yogurt (1:1) in its place and it’s just as good. I don’t feel really good about plain non-strained Greek-style yogurt, though, since that has significantly more moisture than sour cream. We want to mimic the texture of sour cream in this substitution.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully. This banana bread is, indeed, legendary. Try folding in about 1 cup of whatever mix-ins you love most (chopped walnuts, chopped pecans, chocolate chips, you name it), and it will still turn out. You can even reduce the sugar to 1/2 cup, or raise it to a full cup or more. It will still turn out.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

The secret to the perfect gluten free banana bread, of course, is what it always is, really: one of my recommended gluten free flour blends, measured by weight (bananas measured by weight, too). Oh, and almost-overripe bananas. Is that two secrets? If the almost-overripe banana thing is stressing you out because you think that you must catch your bananas at the peak of spotted perfection and bake within the hour, never fear! Whenever you find that you have perfect banana bread bananas, simply peel them and place them in a single layer on a lined baking sheet. Place the baking sheet in the freezer until the bananas are very firm, then transfer the frozen bananas to a zip-top bag and store them in the freezer. Defrost the bananas either at room temperature or in the microwave for about 20 seconds on 75% power. Those frozen bananas are amazing for smoothies and banana “ice cream,” too.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

Be sure to fold the bananas (and any mix-ins) into the batter at the end, and be sure not to overmix. Then scrape the batter into a prepared loaf pan, smooth the top, and bake. That’s it. Since this is such a moist quick bread, you really do need to let it cool before slicing it or you may *squish* the loaf a bit as you slice it. If you’re dairy-free, try using Earth Balance buttery sticks in place of the butter, and nondairy sour cream for the sour cream.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!
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Prep time: Cook time: Yield: 1 loaf banana bread

Ingredients

2 cups (280 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup (133 g) granulated sugar

8 tablespoons (112 g) unsalted butter, melted and cooled

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

2/3 cup (150 g) sour cream, at room temperature

1 cup (200 g) ripe bananas, peeled and mashed lightly (from about 2 medium-size bananas)

Directions

  • Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.

  • In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, eggs and vanilla, then the sour cream, mixing until just combined after each addition. Add the mashed bananas and fold them into the batter, taking care not to further mash the bananas.

  • Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Place the pan in center of the preheated oven and bake until golden brown on top, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 45 minutes). If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

  • First published on the blog in November 2011. Photos and post updated, recipe clarified slightly but otherwise unchanged. 

Love,
Nicole

 

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