Grain and Gluten Free Banana Bread Recipe


banana bread ingredients

Amaranth Banana Bread

The nutty flavor of the amaranth flour in this first grain and gluten free banana bread recipe complements the walnuts and the bananas perfectly.

It calls for very little added sweetener, no butter, and is loaded with nutrients.

So much good karma in the ingredients, so little space in my stomach…

Ingredients

¼ cup ground walnuts or other nuts (you can do this yourself in a blender)

1 ¾ cups amaranth flour

½ cup arrowroot flour

2 tsp baking soda

½ cup chopped walnuts

1 ½ cups very ripe bananas, mashed

¼ cup vegetable oil

¼ cup honey

2 large eggs

2 tbs lemon juice

1 tsp vanilla extract

Method

Sift the flour, arrowroot and baking soda together, then mix in the ground and chopped nuts.

In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and fold in. Do not overmix.

Pour into a greased loaf pan, lined with baking paper.

Bake loaf at 350°F/175°C for 55 to 60 min, or until a cake tester inserted in the middle comes out clean.

Let stand in the pan for 10 min, then turn the loaf out onto a wire rack to cool.


Buckwheat Banana Bread

Here’s a grain and gluten free banana bread recipe from the Canadian Special Crops website. It’s made from buckwheat flour.

As an exception to my mantra that you should mix different grain free flours together in baking for best results, this one needs only buckwheat flour. The buttermilk softens and lightens it perfectly.

No need for anything more complex.

Ingredients

1 egg

¼ cup oil or melted butter

¼ cup buttermilk

1 tsp vanilla extract

½ cup sugar

½ cup mashed ripe banana

2 ¼ cups buckwheat flour

¼ tsp salt

½ tsp almond extract

1 tsp baking powder

½ tsp baking soda

½ cup chopped nuts

Method

Preheat oven to 350°F/190°C.

In a large bowl, beat eggs. Add oil or butter, buttermilk, vanilla, almond extract, banana and sugar. Beat well.

Sift together buckwheat flour, baking powder, baking soda and salt. Add to banana mixture. Mix well.

Stir in nuts.

Pour into a small 3 ¼ x 5 ¾ inch (9 x 20cm) loaf pan.

Bake 50 – 60 minutes or until cake tester comes out clean.


Want Banana Muffins Instead?

This recipe also makes great banana muffins.

To adapt, use a muffin tray lined with patty pans and fill each to the top.

Bake for 20 minutes.

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