Updated: Jun 18, 2020
This is the best gluten free banana bread you'll ever have! Loaded with cranberries with almonds, walnuts, and pistachios. Absolutely delicious!
Moist, flavorful, full of Omega-3, potassium, fiber, and so many good things. This gluten free banana bread is going to be a new breakfast tradition at your kitchen table.
Banana bread is one of those simple pleasures in life that brings such comfort. Whether all by itself or serve with some jelly or butter, banana bread just puts a smile on anyone's face.
This recipe is very simple and can be adjusted to accommodated to cater those with dietary restrictions or food allergies. Substitutions are very easy to make and the end result will still be a delicious gluten free banana bread loaf. So...are you ready?
Let's make it!
Prep Time: 20 minutes
Baking time: 80 minutes
Makes 1 loaf
Serves 6 to 8 people
4 ripe bananas
2 whole eggs
1 cup of sugar or sugar substitute
2 tablespoons of milk or coconut milk
2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 stick of butter or 8 tablespoons of butter substitute (room temperature) or 1/4 cup of apple sauce
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 cup of sweetened dried cranberries
1/4 cup of mixed nuts (I used almonds, pistachios, and walnuts) Substitute with dried fruit if nuts allergy present
Pinch of cinnamon
Preheat oven to 325 degrees F.
In a mixing bowl, mix the butter and sugar. Cream the butter until fluffy.
Slowly add one egg at a time. Mix well.
In a different mixing bowl, mix the flour, baking soda, and baking powder, cranberries, and mixed nuts. Set aside.
Mash the bananas until purée completely. Add the milk and pinch of cinnamon. Mix well.
Add the banana purée to the flour mixture and incorporate until all dry ingredients have been absorbed. Add the creamed butter. Mix well. The batter should be thick.
Line a 9" x 5" x 3" bread pan with wax paper. Make sure you create a "basket with the wax paper that will hold the batter in. If you do not want to do this, you can grease and flour the pan. I find it that the wax paper helps in the easy removal of the loaf from the pan after cooking.
Pour the batter onto the pan. Place in the over and bake for 80 minutes.
Remove from oven and let it cool down for 25 minutes before taking the loaf out of the pan. Transfer the loaf to a cooling rack , gently peel off the wax paper, and allow it to cool all the way before cutting into it.
Printable PDF recipe below: