Description
A detailed recipe for moist, flavorful gluten-free banana bread featuring a rich cinnamon swirl and nuts.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3-4 medium)
- 1/2 cup chopped walnuts or pecans
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons gluten-free all-purpose flour blend
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour.
- In a medium bowl, whisk together the 1 3/4 cups gluten-free flour blend, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and mashed bananas until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix. Fold in the chopped nuts.
- Prepare the cinnamon swirl mixture: In a small bowl, combine the granulated sugar, 1 tablespoon cinnamon, and 2 tablespoons of the gluten-free flour blend. Mix well.
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter over the top. Sprinkle the remaining cinnamon swirl mixture over the top layer of batter.
- Use a knife or skewer to gently swirl the cinnamon mixture through the batter a few times. Do not over-swirl.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Use very ripe, spotty bananas for the best flavor and moisture.
- If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
- For a dairy-free option, substitute the butter with an equal amount of solid coconut oil or a dairy-free butter stick.
- This bread freezes well once completely cooled; wrap tightly in plastic wrap and then foil.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45