This Gluten-Free Banana Bread is nut-free and is chewy, dense, and wholesome from three bananas and simple ingredients.
It was absolutely time for me to start baking gluten-free as I know a couple people who are not gluten-free by choice <3 I think it’s incredible that there are so many types of gluten-free flours due to allergies and sensitivities. I will create and bake gluten-free recipes that are nut-free, besides the baking using regular flour!
Nut-free gluten free flour – The reason why I want to bake nut-free GF is because some people are allergic or sensitive to almond flour and nuts in general. I personally also feel I don’t digest nut-based GF flour as well as rice-based GF flour. I am all about intuitive eating. Rice can be consumed more frequently and in larger portions in Asia, so it is proven to be an easier ingredient to digest overall. I will pay attention to how much sugar to use in the recipe as nut-free flours are likely more glycemic. I think I can also balance out everything using some oatmeal or oat flour.
Cooked natural ingredients to substitute all or some GF flour – sometimes we forget there are natural ingredients like boiled beets, apples, apple sauce, sweet potato, to use to substitute regular flour AND gluten free flour. I love natural ingredients than processed and cooked through so it can be a binding ingredient and overall easier to digest. Still all gluten-free 🙂
Gluten Free Banana Bread (Nut-free)
Ingredients
- 3 ripe bananas mashed
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup butter melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 cups gluten free flour 1 to 1
- salt pinch
Instructions
- In a large mixing bowl, on medium speed, mash bananas until there are no large lumps. Mix in brown sugar and sugar until blended. Add egg, mix until blended.
- Add butter, vanilla extract, continue to mix until blended.
- Add baking soda, pinch of salt, and flour, mix until fully combined.
- In a loaf pan lightly greased with butter, pour batter into the pan evenly.
- Bake at 350 F for approximately 50 minutes until toothpick insert comes out damp but not runny in the middle of the loaf. Cool completely or overnight before slicing.
This Gluten Free Banana Bread is a success for my gluten-free baking experience.
Hope you love this recipe & have fun baking! 🙂
