The gluten-free and dairy-free banana bread is a very soft, moist loaf cake where banana puree is added to the batter, releasing a delightful aroma. Besides being free of gluten, lactose, and milk proteins, it is made with natural leavening agents like cream of tartar and baking soda. It’s a very, very easy and delicious recipe perfect for breakfast or a snack. It pairs perfectly with coffee, chocolate, and more.
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 bananas (in my case they weighed 8.6 oz, peeled)
- 2 1/4 cups rice flour
- 3 tbsp potato starch
- 1/3 cup sunflower oil
- 1/2 cup granulated sugar
- 3 medium whole eggs
- 1 tbsp cream of tartar
- 1 tsp baking soda
- 1 pinch fine salt
- to taste grated lemon zest
- 1 tbsp lemon juice (enhances the flavor and aroma of bananas)
- 1 pinch ground cinnamon
Steps
Finely grate the zest of a washed and dried lemon.
Squeeze the juice of half a lemon, take a heaping tablespoon and pour it into the bowl where we’ll mash the bananas with a fork until pureed.
Mix the banana puree well with the lemon juice (orange juice works too).
Preheat the oven to 350°F.
Grease and flour with rice flour a loaf pan of 10-12 inches in length.
In a bowl, sift in the rice flour, potato starch, cream of tartar, and baking soda, already weighed in advance.
Add the sugar, grated lemon zest, banana puree, whole eggs, cinnamon, oil, a pinch of salt, and beat with an electric mixer (a manual whisk works too) just enough to combine all the ingredients and make a smooth, homogeneous batter (one minute is more than enough).
Immediately pour the mixture into the pan, gently tap it on the table to distribute it evenly, and bake in the preheated oven, at mid-height, for 20-25 minutes (baking times may vary depending on the type of oven).
After the time has passed, insert a long skewer into the banana bread; it should come out dry (don’t do as I did, opening the oven too early, thinking it was cooked, making it collapse in the center, but luckily not ruining its texture or flavor).
Remove the gluten-free and dairy-free banana bread from the oven, let it cool for about twenty minutes, then remove it from the pan for complete cooling. Finally, you can dust it with powdered sugar or enjoy it plain.
