A warm slice of moist, flavorful banana bread slathered with soft butter is probably one of the most un-fussy things one can have a craving for, but it’s something I adore and always have. Truth be told, most of the packaged gluten free versions that I’ve had have been a let-down; dry, often rubbery and frankly, not authentic tasting. So I set out to create my own recipe that was sure to hit all the right notes; moist, delicious, and the texture of ‘real deal’ banana bread, which is often a challenge when it comes to gluten free baking. In addition to the elimination of gluten, I also tried to make this recipe low in sugar (it makes me feel less guilty when I eat two or three slices with butter!). To take this bread one step further, my kids loved it. They are my biggest critics and have no trouble telling me straight up if something misses the mark. This one was a winner in their book and I know you’ll love it, too!
Here are a few of my Cook’s Notes:
- Instead of using a pre-made gluten free flour blend, I combined gluten free oat flour and blanched almond flour. This blend keeps the bread moist because the flours absorb the wet ingredients better (in my experience) than when using a rice-based flour blend.
- All flours are different when it comes to weight. I recommend weighing your oat flour, as each brand will weigh slightly different. To ensure the best end result, weighing your flour is best practice when it comes to gluten free baking.
- The only refined sugar that I used was in the cinnamon sugar topping, but if you are looking to keep this recipe extremely low on the glycemic index, you can simply eliminate the sugar portion of this topping and use walnuts sprinkled with cinnamon (although I love the sweet crunch the sugar adds to the top of each slice!)
- For this recipe, I opted to use melted organic palm shortening, but you can use unsalted butter instead if you prefer.
- To store the bread, once it’s cooled completely, wrap it in parchment paper, then place it in a plastic ziplock bag. The bread should stay fresh for 3-4 days kept at room temperature.
Low Sugar, Gluten Free Banana Bread
- 3 very ripe bananas, mashed
- 4 Tbsp. organic palm shortening, melted (I used Nutiva brand)
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 3/4 cup gluten free oat flour, sifted if lumpy (I used GF Harvest brand)
- 3/4 cup blanched almond flour, sifted if lumpy
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. xanthan gum
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- Chopped walnut and cinnamon sugar for sprinkling on top of the bread
- Step 1 Preheat the oven to 350 degrees.
- Step 2 Line a standard loaf pan with parchment paper, leaving enough to hang over the sides so you can easily remove the bread later.
- Step 3 In a large bowl, combine the mashed bananas, melted shortening, egg, maple syrup and vanilla. Mix until smooth.
- Step 4 In a separate bowl, whisk together the dry ingredients (except the walnuts and cinnamon sugar).
- Step 5 Using a hand mixer, begin blending the mashed banana mixture with the flour mixture, until well incorporated. Do not over-mix or the break will be tough.
- Step 6 Spoon the batter into the loaf pan lined with parchment, smoothing the top. Scatter a nice amount of chopped walnuts on the top, then sprinkle with cinnamon sugar.
- Step 7 Bake for about 50-55 minutes or until a toothpick comes clean. Allow to cool for at least 10 minutes before lifting the bread from the pan. Slice and serve warm with butter or just as it is!