When I think of fall I think of pumpkin everything, fall leaves, warm drinks such as lattes, and reds, oranges, and yellows. But for me, today is the day for quick bread. Delicious quick bread that just happens to be banana instead of pumpkin. This bread SERIOUSLY has it all. It is incredibly moist, soft, and full of banana flavor. It is the real deal (and I'm pretty sure I can use this recipe to sub in pumpkin for the banana but I haven't tried it yet).
In all of my wildest dreams I never envisioned that I could find a recipe for gluten free banana bread that is almost as good as glutenous banana bread. AND if that wasn't enough, there are options to make it vegan and dairy free as well! The Minimalist Baker's One Bowl Gluten Free Banana Bread is one of the easiest and most flexible gluten free recipes I have ever worked with. I read so many comments where important ingredients were subbed out and the bread still turned out delicious. Gluten free recipes are a tricky business, but this recipe puts the ease back into gluten free baking.
I wish I had taken pictures of the process I used to make this. I literally just threw all of the ingredients, in order, into a bowl and it baked up beautifully.
Some notes about a few of the ingredients in this recipe:
1) I was short a banana the second time I made this so I subbed in 1/3 cup canned crushed pineapple which yielded a super moist and sweet banana bread.
2) My favorite gluten free mix is the HEB Gluten Free All Purpose Baking Mix. This mix already has a leavening agent in it, so I decided to cut back on it. I have also used the Betty Crocker All Purpose Gluten Free Rice Flour Blend which worked fine. If you choose to use a blend that DOES NOT have a leavening agent in it, you may want to try increasing the baking powder by 1/2 tsp. Be sure to read ingredients in your blend before making that decision! On the label it should look something like this: BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSOPHATE). Baking powder may be replaced with something else such as the term "leavening".
3) The original recipe called for 1 1/4 cup of gluten free oats, of which I didn't have. So of course I scavenged my pantry for a gluten free alternative that would provide similar substance to the gluten free oats. I chose to go with cereal and I chose to go with one of my favorites-the now Gluten Free Honey Nut Cheerios. I also let the Cheerios sit in the batter for about 5-10 minutes so they wouldn't be so hard and crunchy in the bread.
Dairy Free Gluten Free Banana Bread
3 medium-sized ripe bananas, mashed
1/4 cup white sugar
1/4 cup dark brown sugar (light brown sugar OK)
3 tbsp honey
3 tbsp oil of choice (I used melted coconut oil)
1/2 - 1 tsp rum
1/2 tsp cinnamon
Dash of ginger
Dash of cloves
2 dashes of nutmeg
1/2 tsp sea salt
3/4 cup almond milk
1 tsp baking powder
1 1/4 cup gluten free flour blend
1 1/4 cup Honey Nut Cheerios
Optional: 1 cup of dairy free chocolate chips (I LOVE Enjoy Life Mini Chips)
1) Preheat oven 325ªF. Mash the snot out of those bananas. I like to make sure that they are the same consistency throughout.
2) Add white sugar, dark brown sugar, oil, and honey and combine well. Next, add in the egg, rum, spices, salt, and milk and combine until well incorporated.
3) Add the dry ingredients to the wet ingredients and mix until just combined. Feel free to put these in a separate bowl and combine before adding to the wet ingredients, but I have found this to be unnecessary.
4) Pour batter into a greased loaf pan. Bake for approximately 1 hour or until a toothpick comes out with little moist crumbs on it.
And one more picture for the road!
Please let me know how your banana bread turns out or if you have any questions!
Happy fall baking!