When we need a hearty snack around our house, banana bread is at the top of the list of something the whole family agrees on and enjoys. It’s pretty much a weekly staple on our menu.
9 years ago I shared the regular recipe I use for making banana bread, and actually, it was my very first blog post!
It’s my tried and true, made hundreds of times banana bread, and the recipe is ingrained in my brain forever. However, lately I’ve been TRYING to eat less gluten, but I didn’t want to do without my treat, and it turns out I don’t have too!
There’s a super quick and easy substitute that makes my regular recipe gluten free, and it’s this gluten-free all purpose baking mix!
Nowadays with so many people trying to eat gluten-free, it’s easy to find gluten free substitutions like this one even in the regular grocery stores.
Now even though this is a “baking mix” I did add additional baking powder. If you or the one you’re baking for is super sensitive to gluten, be sure to read the articles I’ve referenced about baking powder, cinnamon and sugar below.
**Some brands of baking powder add a starch, so be sure to check the ingredients on your brand to make sure it doesn’t contain a gluten-containing-starch like wheat starch. Here’s an article on the subject of baking powder and starches.
**Some spices can be cross contaminated with gluten containing items, so be sure your cinnamon isn’t. Here’s an article on seasonings and gluten.
**There’s a small chance that some brands of sugar can be cross contaminated with a gluten such as wheat. Here’s an article that gives tips on buying gluten-free sugar.
Gluten Free Banana Bread
- 3 Ripe Bananas
- 1 Large Egg
- 1/4 c Vegetable Oil
- 3 c Gluten Free Baking Mix
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Cinnamon
- 3/4 c Sugar
- Blend the bananas, egg and oil in a blender till smooth.
- In a separate bowl, mix together all dry ingredients.
- Then stir the wet and dry ingredients together.
- Pour into a greased 3"H x 5"W x 9"D loaf pan, and bake in a preheated 350 degree oven for 50 minutes (until a toothpick inserted in the middle comes out clean and dry).
Stir together all the dry ingredients.
Add the bananas, oil and egg to a blender and blend till there are no lumps. Then stir together the dry and blended wet ingredients.
Pour into a greased 3″H x 5″W x 9″D loaf pan, and bake in a preheated 350 degree oven for 50 minutes (until a toothpick inserted in the middle comes out clean and dry).
Let sit in the pan for about 3 minutes, then turn bread out onto a cooling rack or clean kitchen towel. Now even though we usually have banana bread for a snack, it’s also great for breakfast or as an addition to lunch boxes!