We have been making this simple banana bread recipe for what seems like years now. When I worked with young children, they were happy to mash bananas as well as measure and mix the ingredients (after tasting them, of course).
After I eliminated gluten and dairy from my diet, I knew that there had to be a way to make the same banana bread using gluten free flour(s). It took me about 3 years to get the right flour mixture down so my creations came out the way I envisioned in my mind. After several banana bread experiments, I found this combination (see recipe below) worked out much to my delight and my family’s approval.
The Right GF Flour Mix
There are many ways to combine different gluten-free flours to achieve the right mix. Nicole at GlutenFreeonaShoeString.com breaks down the need-to-know basics of creating the optimal gluten-free flour mix in her post “Gluten Free Flour: What You Need to Know“. She also gives product reviews and breaks down what is not so optimal about commercially available gluten-free flour mixtures. Due to high demand, she is offering a self-study course on how to get this gluten free flour mix right so that our recipes turn out amazing.
I use commercially available gluten-free flour mixes such as Bob’s Red Mill Buttermilk Biscuit Mix, Bob’s Red Mill All Purpose Baking Flour or Pam’s Pancake & Waffle Mix quite frequently to make this recipe and it turns out the same every time: Delicious. Gluten-free flour blends that contain coconut flour are not suitable for this recipe.
I am one of those people that likes to do things ‘by eye’, which is handy when in a hurry, but not so when making a recipe. If you are a ‘by eye’ kind of baker, you can try (be warned that it may not work for you) what I often do to make my own 1 ¾ cups of gluten-free flour mix in a pinch by combining equal parts of tapioca starch, amaranth flour, fine brown rice flour, white rice flour, potato starch, sorghum flour, and a tablespoon of Xantham gum.
Watch the Video
We created a video to demonstrate the Banana Bread Recipe. The kids loved being involved and I hope you enjoy it…Stay tuned for the Bloopers at the end.
I want to thank our friend and fierce editor Lynn Nightingale for her amazing eye for detail and her hard work.
I hope you enjoy this recipe as much as we do.
4 ripe organic bananas, medium
1 ¾ cups of gluten free flour (if using prepackaged, it may already contain xantham gum, read the ingredient list. If not or if you are using your own gluten-free flour mix, add a tablespoon of xantham gum)
½ teaspoon of baking soda
1 teaspoon of gluten-free baking powder
1 pinch of sea salt
1 tablespoon of cinnamon
2 eggs, large
2 tablespoons of organic coconut oil
½ cup organic coconut milk (can)
1 cup dark no dairy chocolate chunks (available in health food stores)
- Preheat oven to 350 degrees F.
- Coat an 8 x 4 inch loaf pan with coconut oil.
- In a medium bowl, combine gluten-free flour (which already contains Xantham gum), baking powder, baking soda, sea salt, cinnamon.
- In a large bowl, whisk eggs, coconut oil and coconut milk.
- Mash bananas with fork, and stir into egg mixture.
- Stir in flour.
- Fold in chocolate chunks.
- Pour into the prepared pan.
- Bake 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from over. Cool 10 minutes in the pan on the rack. Remove from the pan and cool completely.
Makes 1 loaf (about 10 slices)
***You noticed that there is no sweetener in this recipe. The bananas and chocolate chips add quite a bit of sweetness but if you really need some sugar, you can add 1/4 cup of coconut sugar.