Recipe for gluten free banana bread, dairy-free, eggless and vegan. It works with old and new world bananas.
Gluten sensitivity is a growing problem in our food supply. As more people come to terms with the idea of avoiding wheat, alternatives are becoming available. This is a vegan, eggless recipe that also uses agave nectar as the sweetener for added fiber benefits and has been shown to be lower in sugar than honey or coconut sugar (carb-wise).
The best way to get your daily banana dose is with this delicious banana bread.
Ingredients – Recipe For Gluten Free Banana Bread
3 to 4 medium overripe bananas, mashed (1 1/2 cups)
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups gluten-free all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Bananas are high in potassium and are an excellent way to boost your daily fruit intake. They are also high in vitamin B6 which is useful for maintaining a healthy nervous system, as well as aiding the production of red blood cells and keeping homocysteine levels low.
How to Store and Freeze Banana Bread
To store, cool the banana bread and wrap it in plastic wrap, then freeze it. To thaw, unwrap the frozen banana bread and place it on the counter so that all of its components can thaw.
What’s the Best Gluten-Free Flour?
Some gluten-free flours can also be used to replace wheat flour in recipes. There are several that are suitable for baking as well as those that are designed solely to use in gluten-free cooking.
By making certain substitutions, you can reduce or eliminate the gluten found in wheat flours. Good substitutes for wheat flour include: brown rice flour, all-purpose white rice flour, bean flour (also known as bean starch or garbanzo bean flour), buckwheat flour and cornstarch. All of these are gluten-free, except for buckwheat flour which is actually made up of gluten.
Tips for Successful Gluten-Free Baking
If you’re just starting to bake gluten-free, start with recipes that don’t require yeast (since it’s next to impossible to find a gluten-free brand). Breads and muffins are the easiest types of gluten-free foods to make and most of them just require a few substitutions.
Use gluten-free flours in combination with starches and gums. The idea is to achieve a balance of starch, protein and fat. Starch is the most important part of gluten-free flour blends for achieving structure and texture.
Make sure your flours, starches, gums and other ingredients are labeled “gluten-free.” If something isn’t marked “gluten free” you can’t assume it doesn’t contain gluten. Be particularly careful when shopping in bulk bins or using ingredients that aren’t labeled as to their ingredients (like spices, flavoring extracts and herbs).
How to Make Gluten-Free Bread
To make bread, you first make the dough. The recipe makes two loaves . One loaf will be for the bread and one will be for homemade cinnamon raisin bread.
The dough is then divided equally into the two loaves and placed in the prepared bread pans. Leftover dough may be wrapped tightly in plastic wrap and frozen for 1 – 2 months. Thaw before using.
When the dough is ready, preheat your oven to 350 degrees Fahrenheit. Once temperature is reached, bake for 45-55 minutes.
To make your homemade cinnamon raisin bread: mix 1/2 a cup of raisins with 1/2 a cup of cooked rice and set aside. Pour 1-1/2 cups of softened butter into mixing bowl and beat until smooth. Add 2 cups of sugar and mix until it becomes a smooth, creamy mixture. Add 3 eggs, 1 at a time and beat until well blended. Place 1-1/2 cups of white rice flour in mixing bowl with 2-1/2 cups of potato starch flour and mix well together, then add to butter mixture while beating.
Add in your raisins and cooked rice, 1 teaspoon cinnamon and 3 teaspoons baking powder into the mixture and beat on low speed for approximately 30 seconds or until blended. Stir in 1 teaspoon almond extract (optional) and spoon mixture into prepared loaf pans. Bake for approximately 40 minutes.
Remove from oven and allow to cool before turning out onto a serving plate.
Step 1: Preheat oven to 350 degrees Fahrenheit and spray two loaf pans with nonstick cooking spray. Line pan with parchment paper for easy removal of bread
Step 2: In a large bowl combine 1/2 cup brown sugar, 3/4 cup white sugar, 1/4 cup honey and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 1-1/2 minutes.
Step 3: Add in 4 eggs, 1 at a time, mixing well after each addition. Scrape sides and bottom of bowl occasionally. Add white rice flour, potato starch flour and flours to the bowl and beat until combined. Pour batter into prepared pan(s) and bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Step 4: Remove bread from oven and turn out onto a wire rack to cool.
Remove both loaves from the pans. Slice one loaf and your homemade cinnamon raisin bread into 1/2 in slices. Top with butter, honey or your favorite spread. Enjoy!
Alternative Gluten-Free Sweeteners: Agave Nectar vs Honey vs Coconut Sugar vs Xylitol
By using agave nectar as the sweetener in this recipe, you can reduce your sugar intake without sacrificing flavor or texture.
Agave nectar is 1.5 times sweeter than sugar, so you can use less of it. It’s also lower in glucose than other sweeteners, including honey and maple syrup.
Coconut sugar has a naturally caramel color and flavor, though it’s not quite as sweet as table sugar. Coconut sugar is typically derived from the sap of the coconut palm tree and is minimally processed, making it a healthier alternative to other kinds of refined sugars.
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