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Gluten-Free Banana Bread

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Ingredients

Warning0 allergens identified

Gluten-Free Banana Bread

nonstick cooking spray

2 bananasvery ripe, well mashed

⅓ cup canola oil

½ cup granulated sugar

¼ cup light brown sugar(packed)

2 eggs

½ tsp vanilla extract

1 cup brown rice flour

½ cup oat flour

2 tablespoons cornstarch

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Instructions

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Place the mashed bananas, canola oil, granulated sugar, brown sugar, eggs and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.

Add the brown rice flour, oat flour, cornstarch, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.

Pour the batter into the prepared loaf pan.

Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 45-60 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Banana Ripeness is Critical 🍌
Use very ripe bananas with brown spots for maximum sweetness and moisture; overripe bananas (almost black) will create the most tender, flavorful crumb and reduce the need for extra sugar.
Toast Your Gluten-Free Flours 🌾
Lightly toast the oat flour and brown rice flour in a dry skillet for 2-3 minutes before mixing to enhance their nutty flavor and mask any grainy texture that gluten-free blends can have.
The Cornstarch Secret ✨
The cornstarch in this recipe acts as a binder and creates tenderness; don't skip it or substitute it, as it's crucial for achieving the soft, cake-like crumb that makes gluten-free banana bread successful.
Room Temperature Eggs Matter 🥚
Let eggs sit out for 15 minutes before mixing to ensure they incorporate fully into the batter, creating a more cohesive structure and better rise in your gluten-free loaf.
Cool in Pan, Then Invert 🔄
Allow bread to cool in the pan for 15 minutes before turning out onto a wire rack; this prevents the delicate crumb from breaking apart while still being firm enough to handle safely.