I have had a ridiculously long day away from my little ones. I am attending a doula workshop all weekend (there I go acting like a hippie again) which has made me completely exhausted. My sister and I are attending the workshop together which has made the experience more fun for me. Since we are both gluten-free, we are trying to prepare gluten-free snacks for the occasion so we won’t starve all weekend. So far we haven’t done very well. I was so busy getting the kids ready for the weekend that I didn’t manage to make any sandwich bread, although I did make a great banana bread which Caroline and I snacked on throughout the day. I am up nursing Dan anyway, so I thought I would post the recipe before I go to sleep!
This banana bread recipe is one of the more moist dense banana breads I make. It is packed with great flavor and stays moist for days. I would say that it is my best banana bread recipe so far, but most of the time my pantry rules my banana bread recipe. Since it is a staple, I play with it often and use what I have on hand. My favorite banana breads are moist and dense and very fresh tasting, so that is what you will find in this recipe. Feel free to change the flour mix (3 cups) as this recipe is very forgiving. Don’t let my crazy list of flours intimidate you. This recipe is best made the night before - the flavor just gets better if you wrap it up airtight and let it sit overnight. This recipe freezes well. I freeze mine in slices for easy reheating.
Speaking of bananas, the Gluten Free Menu Swap’s ingredient is bananas this week. The swap will be hosted by me this week!
MY GLUTEN FREE BANANA BREAD RECIPE
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
2 eggs
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
DIRECTIONS:
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread
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Posted on February 23rd, 2008 by Natalie
Filed under: Baked Goods, Breads, Breakfast, Celiac, GF Living, Gluten Free, Gluten free diet, Make Ahead, flour mix
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Hi, Was wondering how many grams is a stick of butter? Not use to that sort of measurements. Thanks
yum. Banana bread is the next thing I need to find for my fam. I have a recipe that is practically cake and uses sour cream that I want to try to adapt. Question–I love making my banana bread in little loaf pans (some for me, some to share). How many small pans would you say your recipe above would go into?
Good for you going to a doula workshop. Is this something you do or hope to do?
cheers!
I never knew what doula was until last summer and I have a friend that would love to do that. She lost her job a couple of years ago when Adelphia went under and the career counselor told her she was crazy. I thought it was great that she wanted to do it. It’s not something you hear alot in this area.
Your bread looks delicious. Banana bread is one of the few things made from fruit that I actuall like. (I’m not a fruit person). I will have to add this to my list of things to try when I finally get around to baking again.
Thanks
This recipe looks great. Just one question. How much banana do you use? I see where you add the mashed bananas to the mix, but I don’t see them listed in the list of ingredients.
Enjoy the site tremendously…keep up the great work!
Hi Natalie,
I had some bananas to use up and decided to try your recipe. Unfortunately, I did not realize you forgot to add the amount of bananas you used in your recipe. I added 1 1/2 c of mashed banana and baked it at 350 degrees using convection for the prescribed time; however the loaf really browned (despite my tenting) and just never seemed to fully cook through despite my tester coming clean. Could you let us know how much banana you used and what temperature you used? It was really tasty and I would like to try it agin with your revision.
Hi,
This looks like a really nice recipe, I like the mix of various flours- love almond and millet. I’ve read it a couple of times but I think you omitted the number of bananas you used…?
It could be anywhere from 2 bananas to four… hm…guessing…
I like freezing the bananas first then thawing and mashing- intensifies the flavor.
Hi there! Just wanted to share the URL for my menu for this week..
http://www.bookofyum.com/blog/menu-of-the-week-menu-plan-monday-and-gluten-free-menu-swap-7-1580.html
Thanks so much! (Sorry, I don’t use Outlook) Have a great week.
-Sea
Rebecca- A stick is 8 Tablespoons or 113.4 oz.
Cris- I am not sure how I would convert this recipe. I will look at some pan conversions soon and update the post.
Lea- It is more of a hobby type thing for me.
Shawn- Thanks for commenting! I totally forgot. I double-checked and still missed it.
Cindy- I am really sorry about forgetting those instructions. I have updated it. I do not know the exact measurement of bananas (I used 3 small/med. bananas, but I will try and make another batch soon and update the amount in cups. That will teach me to post when I am tired. Make sure you are using a 10 x5 pan and that the pan is not filled too high- I hate it when I am not sure what went wrong in a recipe- mine turned out really well and was even better the next couple days. You may try separating the batter between smaller loaf pans, but I did meet with success using a 10 x5.
Jane- Thanks for commenting. I used 3 small/med. bananas. I will try and figure out a cup measurement for that next time I make the bread.
Thanks Natalie! I used 3 med bananas which equated to a little shy of 1 1/2 cups. I also used my trusty 10×5 Calphalon loaf pan-that thing is beautiful! I popped out the loaf and it did not even look Iike I had baked anything in it. It was spotless. I absolutely love all their bakeware and highly recommend it. I am thinking I may have to reduce my temp to 325 since I am using convection and a dark metallic pan. When you listed oatmeal in the ingredients, you did mean rolled oats uncooked right?
Cindyz- Hmmm…that is the pan I used. I have been trying to create recipes for these 10 x5 pans because I don’t find a whole lot of recipes exclusively for them. I wanted a taller loaf. Anyway, I think lowering the temp of the oven and cooking for longer would work. The only thing I can think is maybe the water content of the banana and or yogurt may not be the same. I used quick-cooking oats which may have made a difference. Hmmm…any other ideas from others?
Natalie-I’ve been lurking on your blog for a couple of weeks now and have been duly impressed. You look so organized and healthful amidst mommyhood! I made your Banana Bread recipe yesterday to the ravings of my 9 & 12 year olds and my husband. I will admit I changed it a bit by adding walnuts and the ever-loving chocolate chips! The flavor and texture are amazing. My son is going to help me make the Millet Bread today. Thanks!
P.S. I used a Pampered Chef stoneware loaf pan and it worked perfectly. I love stoneware for baking!