Gluten Free Banana Bread

Gluten Free Banana Bread

Lets face it, having a full time job leaves little time for weekday baking. Ive become the girl who wakes up early on the weekends despite my efforts to sleep in. I guess its the baker in me who just wont give up on the bakers' hours. So, I take that time to whip up something to throw in the oven to lure my family out of bed. Ive come up with a few recipes that I can put together in the amount of time it takes my coffee to brew. This gluten free banana bread is my new easy bread creation and Im so excited to share it with you. Who doesnt have that one banana that sits on the counter just long enough to not be right for eating? Yeah, it happens to all of us. I normally end up with a graveyard of bananas in the freezer waiting to be used for bread making or smoothies. In truth, I played around with gluten free banana bread recipes for years. They were always a bit too wet until one day, I played around with my basic quick bread recipe and found the one! You know, the one where your husband and kids tell you that youve nailed it and dont change it. This gluten free banana bread is the perfect sweetness, with a hint of banana and a soft tender crumb. I baked this one in my mini loaf pans because we have a constant battle for the end pieces and this allows for more ends . . . less fights. I mix the batter in one bowl so its super easy to put together. I also add in different things to customize it for what I have hanging around. Today was a chocolate chip kind of day . . . because its the holidays and well, chocolate makes everything a little more special. I hope you enjoy this as much as my family does!

Gluten Free Banana Bread

Preheat oven to 350F. Spray three 5 3/4 x 3 1/3 x 2 1/4-inch mini bread pans with oil.

In a large mixing bowl, combine the flour, sugar, protein powder, baking soda, and baking powder. Next add the milk, egg, banana, and apple cider vinegar to the flour mixture and whisk just until blended. Fold in the chocolate chips and evenly distribute the batter between the prepared pans. Sprinkle with a little extra sugar and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely.

Sarena Shasteen
December 12 2017

Comments

Megan

I did muffins instead with this recipe and got 12. Cooked 40 min just as recipe said and they were delicious and perfect - nice solid top but not too hard.

Deann Crossno

Can I replace the sugar with honey or maple syrup?

Whitney BarnesDeann Crossno

Hi Deann - a full substitution using honey or maple syrup would add too much moisture. Instead, we recommend replacing the sugar with another granulated sugar like Coconut Sugar or Date Sugar.

Elle

What do we do if we don’t use protein powder? Wish the recipe had that info too.

Whitney BarnesElle

Hi Elle - if you don't have protein powder you can replace that 1/4 cup with flour. Enjoy!

Donna

When I made this I made it in a regular loaf pan. It took about an hour to cook through. Just wanted to let you know in case others do the same.