Good gluten-free banana bread is a joy to make and results in a nice dessert or snack. This gluten-free recipe makes use of old bananas and makes a sweet bread that anyone can enjoy. This is also a healthy gluten-free snack
- ½ cup butter
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 egg whites
- 1 tsp vanilla
- 1 ½ cup ripe mashed banana (approximately 3 bananas)
- 1 3/4 cup all-purpose gluten-free flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- ½ to 2/3 cup heavy cream
- ½ cup chopped nuts (optional)
- 1/4 tsp salt
- 1 tsp cinnamon
Preheat oven to 300°.
Beat the butter and the sugars together until it they are well blended and batter is pasty. Add eggs, vanilla, and mashed banana and beat until it is well blended.
In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon and mix well. While blending, scrape the sides of the mixing bowl frequently for good blending.
Add the flour mixture to the batter alternately with the cream. Blend for 2 to 3 minutes, until the batter is well mixed. The batter should be runny. The banana may be slightly lumpy, but it will cook through.
Add the nuts and mix well.
Pour the batter into a lightly greased bread pan. Bake for approximately 1 hour. The bread should be browned. Poke the center with a toothpick; if it comes out clean, the bread is done.
Allow the bread to cool 10 to 15 minutes before removing from the pan.
Banana Bread Baking Tips:
Bananas that are getting soft and brown are perfect for banana bread. They can be peeled and frozen until they are needed for the bread. When they thaw, the liquid that comes out can be used in the measurement of mashed banana.
Sweetened condensed milk or evaporated milk can be substituted for the cream and work just as well.
To extract egg whites: Crack the egg, but do not pull the two halves apart. Over a bowl, gently shuffle the egg from one side of the shell to the other. This will let the white out into the bowl and keep the yolk in the shell.
If the batter is too much for the bread pan, whatever is leftover can be put into a muffin tray and it will make good banana muffins. Only bake the muffins for 10 to 12 minutes.
If it is not eaten for more than a few days, keep the bread in the fridge to keep it fresh.
For a gluten-free bread that does not crumble and tastes great, this recipe can be a delight. Enjoy this good gluten-free banana bread.