But I'm slowly discovering that some of my old faves can easily be made into new gluten-free versions and taste so good, I hardly miss the gluten-filled recipes of the past. One of those old faves is my beloved banana bread. I like to eat bananas that are perfectly yellow so as soon as those brown spots start to form, I set the bananas aside and wait a few days until I can transform them into moist, sweet banana bread. We had three such bananas waiting on our counter last week so I decided to use them in my first gluten-free baking experiment.
I didn't actually change too much from my original recipe. Basically, I substituted all-purpose flour with gluten-free all-purpose flour, adjusted the butter and some seasonings, and bam! - you've got a yummy, moist, hearty-but-soft loaf of banana goodness. Oh, and don't forget to swirl in some Nutella because, well, there's really no better pairing than Nutella and bananas. In fact, I'm pretty sure God created bananas with Nutella in mind...
- 3 ripe bananas
- 1/3 c. melted butter
- 3/4 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 and 1/2 c. Bob's Red Mill Gluten Free All-Purpose Baking Flour*
- 1/4 to 1/2 c. Nutella (depending on how "nutella-y" you want your bread to be)
- 1/2 c. chopped hazelnuts (optional)
What You Do:
1. Preheat the oven to 375 and melt the butter in a microwave-safe dish.
2. Line your bread pan with parchment paper (easier to remove the bread after) and spray the parchment paper with non-stick baking spray, because I'm paranoid about sticking. Also, make sure your spray is gluten free - some do contain flour so be sure to check!
3. In a medium sized mixing bowl, smash up the three bananas then mix in the melted butter. Mix well to fully combine.
4. Add in the sugar, vanilla, and cinnamon then continue mixing.
5. Beat the egg in a separate small bowl, then add to the banana mixture.
6. Add the flour in a little bit at a time and mix well to fully incorporate, then fold in the nuts.
7. Pour half the bread batter into your baking dish, then swirl in about half of your Nutella. You can use a knife to mix and swirl even more if your Nutella ends up in clumps (mine did).
8. Add the remaining batter, then remaining Nutella. Bake for about 45 minutes, or until the top is golden brown and a toothpick comes out clean (or with just Nutella stuck to it!).
9. Let the bread cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Slice and enjoy!
Mmm... just look that ooey gooey Nutella goodness and soft crumbly texture! Perfect with a nice cold glass of milk. :)
*I usually don't advocate specific brands in recipes but since I'm just starting out with gluten free cooking and baking, I'm including the actual gluten free brands and products I used. They're completely different than your standard all-purpose flour and each has its own flavor and texture. Trader Joe's makes a great gluten free all-purpose flour, too, but I preferred the taste of Bob's Red Mill for this recipe.