One Bowl Gluten Free Banana Bread
Happiness is…. When you nail a brand new gluten free recipe and it turns out way (way way wayyyy) better than expected. It is funny how life goals take a new unexpected turn when new situations and challenges emerge. In pre celiac era, cooking and baking were quite straight forward even failures never bothered me and then came celiac followed by gluten allergy which was more sensitive than celiac disease itself and Bam! My relation with cooking totally changed, I started questioning every thing like a curious toddler, reading ingredient’s list on labels woke up the sleeping food Sherlock Holmes from deep hibernation and all ingredients became suspects! Long story short, the key to learning and adapting a new lifestyle is consistency, evolving and being open to new ideas. I still make mistakes and try to improve on almost daily basis.
So what happens when you keep on trying, learn from previously made errors and stay focused on improving? Exhibit A!! I love baking more than stove top cooking as I find it more rewarding, more surprising and more magical. You can never be sure how something would turn out once baked and the best part is you are the one creating the magic. Cool, right! This recipe is adapted from minimalist baker which I have tweaked as it was a vegan version.
This is a perfect loaf in every way. It has deep golden brown outer with soft, moist and velvety crumb with spot on banana taste, without being over sweet, with an aromatic punch of cinnamon to up the flavor game and all this magic is stirred in one single bowl. Less mess and stress of doing dishes.
Its a banana bread so of course there are bananas and liquids including egg, oil/melted butter and milk. For sweetness there are both brown and white sugar with honey which keeps the loaf moist. Feel free to use your favorite gluten free flour blend (or read the recipe notes for homemade gluten free flour blend) with almond meal and gluten free oats. Don’t be surprised with relatively high amount of leavening agent (baking powder in this case) as it is a must to let all these relatively dense flour rise well and keep the loaf soft.
This recipe will make a beautify 9×5 loaf. As with most banana breads, its flavor and texture would be better after several hours post baking. It would keep well for a few days and for longer storage, slice the bread and wrap each slice with cling wrap and freeze for up to a month.
P.S Do not dust with icing sugar and do not place a sliced banana on top if you plan to freeze it.
One Bowl Gluten Free Banana Bread
Delicious, moist with a perfect balance of sugar and spice.. This banana bread is super easy to make in just one bowl.
- 1½ cups ripe bananas, mashed ( roughly 4 large bananas are required plus an extra banana which is optional)
- 1½ tsp vanilla exract
- 1 large egg
- 4 tbsp melted butter or cooking oil
- ¼ cup white caster sugar
- ¼ cup brown sugar
- 3 tbsp honey
- 3½ tsp baking powder
- ½ tsp salt
- ¾ tsp cinnamon powder
- ¾ cup full fat milk
- 1¼ cups almond meal or almond flour
- 1¼ cups gluten free flour blend ( see notes)
- 1¼ cups gluten free oats
Line a 9x5 loaf pan with parchment paper. Pre heat oven to 350 F/ 180 C.
In a large mixing bowl, mash bananas.
Add in vanilla extract, egg, melted butter or oil, white and brown sugar, honey, baking powder, salt, cinnamon and milk. Whisk well.
Add in almond meal/flour, gluten free flour blend and oats. Stir to combine.
Transfer the batter in to prepared loaf tin. Level the top with spatula.
Optional: Place a length wise sliced banana on top.
Bake for about an hour or an hour fifteen minutes. The top should be well gloden brown and firm to touch.
Cool in the pan for about 15 minutes, remove from the pan and then transfer to a wire rack.
Cool completely before slicing.
Gluten Free Flour Blend Substitute:
If there is no readymade gluten free flour blend, mix the following and use to make gluten free banana bread:
3/4 cup brown rice flour
1/4 cup potato stach
1/8 cup white rice flour
1/8 cup tapioca flour
Measure carefully and mix them together. Will make 1 1/4 cups as required for the recipe.