Welcome to the ultimate recipe for gluten-free banana bread that's not just healthy but incredibly delicious! If you've ever been disappointed by dry, crumbly gluten-free bakes, this recipe is here to change your mind. We're using the natural sweetness and moisture of overripe bananas and dates to create a loaf that's wonderfully tender and pudding-like in texture. This recipe is also vegan, using flaxseed meal as a brilliant egg substitute. Get ready to fill your kitchen with the warm, comforting aroma of cinnamon and banana!
Gluten-Free Banana Bread
Ingredients for Gluten-Free Banana Bread
- 130 g bananas
- 100 g dates
- 50 g vegetable oil
- 100 g fruit preserve (povydlo, a thick fruit jam)
- 160 g rice flour
- 50 g oat flour
- 25 g flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 40 ml water or fruit juice
- 1 tablespoon shredded coconut
How to Make Gluten-Free Banana Bread
Slice a ripe or overripe banana into rounds or mash it with a fork. Add flaxseed meal to the banana. These two ingredients replace chicken eggs in the batter. You can freeze overripe bananas. Although frozen bananas may look unappetizing, they are indispensable in baking.
Slice or mash a ripe or overripe banana with a fork.
Pit the dates, cut them, and cover with water.
To the bananas, add the dates, fruit preserve, and refined vegetable oil.
Pit the dates, cut them, and cover with water. Rinse them thoroughly under running water. Always wash your dried fruits!
To the bananas, add the dates, fruit preserve (povydlo, a thick fruit jam), and refined, odorless vegetable oil. Any neutral-tasting and odorless oil will work, from rapeseed to olive oil.
Pour rice and oat flour into a bowl.
Combine the dry ingredients. In a bowl, mix the rice and oat flours. Add the baking powder and ground cinnamon. If you don’t have oat flour, you can grind rolled oats in a coffee grinder; it’s the easiest way to make flour at home.
Blend the ingredients with a blender until smooth.
Gradually add the dry ingredients to the wet ones.
Let the finished batter rest for 10-15 minutes at room temperature.
Pour cold water or fruit juice over the dates and bananas. Blend the ingredients with a blender until smooth.
Thoroughly mix the dry ingredients. Gradually add the dry ingredients to the wet ones, and mix the batter.
Let the finished batter rest for 10-15 minutes at room temperature. Meanwhile, preheat the oven to 180°C (350°F).
Pour the batter into the pan and smooth the top.
Line a rectangular loaf pan (22×11 cm or approx. 9×5 inches) with a sheet of parchment paper greased with vegetable oil. Pour the batter into the pan and smooth the top.
Sprinkle the batter with shredded coconut.
Bake in a water bath for 45 minutes.
Remove the banana bread from the pan.
Sprinkle the batter with shredded coconut. If you don’t like coconut, you can use any nuts, finely chopped. Any chopped nuts will create a delicious crust.
Pour boiling water into a deep baking sheet. Place the loaf pan in the baking sheet and transfer it to the preheated oven. Bake in a water bath for 45 minutes. Check for doneness with a wooden skewer. It should come out of the batter clean, without any sticky crumbs. You can also press the bread with your finger; if the batter springs back and doesn’t sink, it’s fully baked.
Remove the banana bread from the pan and let it cool on a wire rack.
Sweet banana bread and a cup of aromatic coffee make the best breakfast, and a healthy one at that.
Sweet banana bread and a cup of aromatic coffee make the best breakfast, and a healthy one at that.
And there you have it – a beautiful loaf of gluten-free and vegan banana bread, ready to be enjoyed! Let it cool completely on a wire rack before slicing to ensure the perfect texture. This bread is fantastic on its own, but it's also divine when toasted and served with a dollop of plant-based yogurt or a drizzle of maple syrup. Store it in an airtight container at room temperature for up to 3 days. We hope this recipe brings a little sweetness and comfort to your day. Happy baking!
0 comments