It’s speckled with brown spots where it was once gloriously yellow. It’s right at the point where fruit flies are about to infiltrate. I’m talking about the perfectly ripe banana. There are many ingredients that comprise a good banana bread recipe. The most important, in my humble opinion, are the bananas. Using ripe bananas is pivotal to the success of the recipe. If they are not ripe enough there will not be enough flavor in the bread.
Fortunately, I am never in short supply of ripe bananas. As I previously mentioned when I shared my standard banana bread recipe, I purchase my bananas in bulk which usually means there are just enough leftover that I can set a few aside to make my favorite quick bread.
Recently I’ve been working on taking my favorite “standard” recipes and tweaking them to be gluten-free. It is so rewarding to continue to open the door to the gluten-free world. As many gluten-free bloggers before me have described, venturing into the world of gluten-free baking can be overwhelming. There are so many ingredients to work with that I have never worked with before. The key to a successful recipe is to find the right combination of flours. I’ve been experimenting with various ways to combine them. I think I finally found a combination that works well in multiple recipes.
My blend is a mixture of brown rice flour, chickpea flour (a/k/a garbanzo flour) and tapioca flour. Use whatever blend you prefer. I’ve made this bread with a store bought flour blend and added some teff flour and it turned out fine.
I usually top my banana bread with a powdered sugar glaze or cream cheese frosting. Now and then I’ll also kick it up a notch and toast a slice and top it with some peanut butter which makes for an excellent breakfast on the go.
Gluten-Free Banana Bread
1 cup brown rice flour
2/3 cup chickpea flour (a/k/a garbanzo flour)
1/3 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter, softened
1 cup granulated sugar
1/4 cup vanilla yogurt
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup mashed bananas (approximately 3 bananas)
1/2 cup cacao chips, roughly chopped
Preheat the oven to 350 degrees F. Grease your loaf pan. I used a mini 8-loaf pan.
Cream the butter and sugar together until light and fluffy. Add in the eggs, yogurt, vanilla, cinnamon and bananas to blend.
Whisk the flours together then add in the xanthan gum, baking soda and salt and whisk to blend in with the flour mixture.
Add the wet ingredients to the dry ingredients. Do not over mix. Fold in the cacao chips.
Divide the mixture into your loaf pan.
Bake at 350 F for 35 minutes for a mini 8-loaf pan. If using a regular loaf pan bake for approximately 1 hour. Baking times will vary based on the flour blend and loaf pan that you use. The bread is done when a toothpick inserted in the bread comes out clean and the bread is a nice golden brown.