The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.
We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do?
This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.
Simple Truth™ Gluten Free Banana Bread Mix, 12.7 Oz
You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes.So, you too can enjoy a gluten-free and dairy-free banana bread.
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My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.
Serving: 2 slice | Calories: 272 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 61 mg | Sodium: 223 mg | Potassium: 173 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 325 IU | Vitamin C: 3.9 mg | Calcium: 26 mg | Iron: 1.1 mg
© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.Many recipes, such as banana bread say to use a gluten free flour blend, but they don’t tell you which blend to use. Different blends can make a difference in recipes. Knowing the blend used to make the recipe is important.
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There is a lot of science behind gluten free baking. When you take out the gluten, you change the entire chemistry of the recipe. Replicating it can be challenging.
Different blends contain different ingredients. The taste and texture of both the batter and the final result can vary with different blends because the ingredients in a blend can vary a lot.
See those two batters? They have totally different textures. One is much thicker than the other. The only difference in those two batters is the gluten free flour blend that was used.
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The ingredients in a blend that work well for a cookie or pancake might not work well in gluten free banana bread. Some blends have more rice flours while some have more starches. Some have whole grain gluten free flours and others don’t. The amount of gums also vary between brands.
I often get asked what gluten free flour blend I like and use. Most of the time I use individual flours instead of a gluten free flour blend, but when I use a flour blend, I almost always use Bob’s Red Mill 1-to-1 Gluten Free flour blend. It usually gives me good results and is easy to find at stores in my area.
Recently I have found myself grabbing my gluten free flour blends more and more. One of the main reasons that I have been grabbing blends more than normal is because 2020 happened.
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Gluten free ingredients and products have been hard to find in my area. The individual flours have not been well stocked at the stores I shop at. Even online, many things are out of stock or back ordered.
Because of this, I have bought more blends than normal over the last few months. Often times, I am grabbing whatever blend I can find. However, I have realized the end results really vary depending on the blend.
I decided that it was time to do some recipe testing with different blends. I wanted to take notes on how different blends worked in different recipes.
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I started with testing the best flour for gluten free brownies. After I tested the brownies, I started testing different blends in gluten free banana bread.
It is time to share the results on which flour blend works best in gluten free banana bread. I am sharing what we liked and didn’t like about each gluten free blend.
The recipe I used for testing the different blends was my favorite gluten free banana bread recipe. It is a tried-and-true favorite at our house.
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I wanted a recipe that I knew worked well and my family loved. This banana bread recipe is one that I have made for years. It is the banana bread that we make the most, so we know exactly how the taste and texture should be.
Over the course of two weeks, I made banana bread multiple times using different blends. My family taste tested them and each wrote down their thoughts on each blend in banana bread.
When testing the flour blends, I really wanted to see what the best gluten free flour blend to use in gluten free banana bread was, so I used the exact same ingredients and baked them in the exact same loaf pan. The only difference in the recipe was the gluten free flour blend that I used.
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Before I share the results, I want to make sure that you know this is not a sponsored post. I paid for all the ingredients that I used, including the blends. This is an honest opinion about which of the blends my family really likes the best.
You also might notice that one family member is missing from the taste testing. My oldest daughter hates bananas. She has since she was very young, so I was not going to force her to taste test banana bread.
The main ingredients in the King Arthur blend are rice flours, sorghum flour, tapioca starch, and potato starch. The first ingredients in this blend are white and brown rice flours.
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Overall we liked the taste of the King Arthur gluten free blend in the banana bread. The majority of us liked the taste and texture, except for the middle where it wasn’t quite done. However, my daughter did not like it as well the next day.
The middle of the loaf was gummy and not quite done. I baked this the same amount of time I always do and as I did for the other banana bread that I tested. For some reason, this blend needed a little more cooking time than the other blends did. I would use this blend again in gluten free banana bread, but I would add a few minutes to the cooking time.
The main ingredients in the Krusteaz gluten free blend are sorghum flour, brown rice flour, millet flour, and rice flour. The first ingredient in this blend is sorghum flour.
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The Krusteaz gluten free flour blend paired well with banana bread. We all agreed it was a blend that we would use again in this recipe. The overall taste and texture was very close to regular banana bread.
The main ingredients in the Better Batter blend are white and brown rice flour and tapioca and potato starch. This blend also contains pectin, which I have never seen in a blend before.
We all agreed that we did not like the Better Batter flour blend in banana bread. It is not a blend that I would use again for banana bread. The bread did not cook evenly at all. The outside was way too done, but the inside was not done at all.
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You might be able to lower the oven temperature and cook it longer, but since we didn’t like the taste either, I am not going to bother using it in banana bread again. I ended up throwing out the last third of the loaf because no one would eat the rest of it.
I have made banana bread using the Bob’s Red Mill blend before, but we had not compared it to other blends. The Bob’s Red Mill 1-to-1 Blend is one we would use again. The taste and texture were very close to regular banana bread.
I love it when a gluten free recipe is so good you can’t tell it is gluten free. Three of these blends were good enough that I would make them again.
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However, the Bob’s Red Mill and the Krusteaz were our favorites when you compare them with the other blends in the exact same recipe. They were the closest in both taste and texture to the original recipe. Krusteaz may have actually won out on this one, but Bob’s Red Mill 1-to-1 gluten free blend is a great choice as well.
The King Arthur Flour Measure for Measure flour blend was good, but it did need to bake for a few minutes longer. I would use it again in banana bread or in another quick bread, but I will keep in mind that it might need a little bit longer in the oven.
I will not be using the
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