BANANA BREAD without GLUTEN

People often think that gluten-free recipes are less tasty than their gluten-containing counterparts or complicated to make. Nothing could be further from the truth!

If you have a gluten intolerance or you are following a diet without wheat-based foods, you certainly don’t have to give up delicious and super-indulgent sweets.

To prove it to you and to change your mind today I present the Gluten-Free Banana Bread recipe which, in addition to delivering an exceptional result, is really easy to make, with no strange ingredients or complicated steps!

For those who don’t know, banana bread is a beloved breakfast cake in the United States, so much so that it even has a national day on February 23: a fragrant and soft loaf thanks to the banana pulp in the batter.

It’s a very easy and quick dessert to prepare — you use very ripe fruit, the bananas, those black ones we always forget to eat and nobody wants… well, the riper they are for Banana Bread, the better.

In today’s gluten-free version I decided to use, instead of commercial gluten-free flour mixes, a simple rice flour and almond flour which also add a pleasant note to the batter.

Great for breakfast, with the energy of banana and dried fruit and a good dose of chocolate chips, the morning starts in the best way.

BANANA BREAD without GLUTEN

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 Minutes
Cooking time: 40 Minutes
Portions: 10/12 slices
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 1/8 cups rice flour
1 cup almond flour (or finely chopped almonds)
lbs bananas (peeled weight, about 4 medium bananas)
1/2 + 1 tbsp cup brown sugar
1/3 + 1 tbsp cup Greek yogurt (whole (full-fat))
2 eggs (large whole, about 70 g each)
1/2 cup vegetable oil
2 tbsp baking powder (gluten-free)
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 tsp fine salt
3/4 cup chocolate chips (or chopped chocolate)

Preparation

In a bowl mix the rice flour, almond flour, baking powder, baking soda and the salt.
In another bowl, large enough to hold all the ingredients later, mash the peeled bananas thoroughly.
Add the Greek yogurt and the vanilla, then add the eggs one at a time, stirring as you go.
Finally add the oil and the sugar.
When everything is well combined, start adding the dry mix prepared earlier and mix well with a spoon or an electric mixer.
Finally add the chocolate chips and give one last stir with a spoon or a spatula.
Pour the batter into a loaf pan (mine measures about 9½ x 48 in) that has been buttered and dusted with rice flour.
Bake at 338°F in a preheated conventional oven for about 40–45 minutes. Baking times are indicative and depend on the oven. I always recommend doing the toothpick test.
Once ready, remove from the oven and let it cool completely before removing it from the pan.
Serve as is or with a dusting of powdered sugar.

TIPS & VARIATIONS

I use almond flour because I find it more practical; if you don’t have it you can simply grind whole almonds in a food processor with some sugar (take 30 g from the total amount called for in the recipe).

If you want to enrich your banana bread you can add, for example, berries or dried apricots to the batter or nuts such as walnuts, almonds or hazelnuts.

Instead of chocolate chips you can also use leftover chocolate from an Easter egg, cut into very small pieces.

STORAGE

Once ready, the gluten-free banana bread can be stored in an airtight container in a cool place for up to 4–5 days.

It can be frozen once baked, either whole or in slices. I recommend wrapping it in aluminum foil and then placing it in an airtight container to avoid, as my grandmother used to say, “freezer smell”. In this case it keeps for up to 3 months. To use, simply thaw at room temperature.

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