Gluten-Free Banana Nut Bread
My family went bananas for this!! My aunt recently started following a gluten-free diet, and my close friend has Celiac, so lately I’ve been dabbling more with gluten-free baking. I had a large bunch of over-ripe bananas sitting on my counter and decided to experiment taking my favorite Low-fat Banana Nut Bread Recipe and making it gluten-free. Since the recipe makes two loafs (yes you can halve it if you wish) I thought why not use two different gluten-free flours to see which yields the best results. Not having a ton of experience baking gluten-free, and seeing how much fat is usually used in gluten-free baked goods, I wasn’t sure how this would turn out, but the results were EXCELLENT!
This was easier than I thought it would be, I was fully prepared to test this a few times but it worked on the first shot, and they were both equally delicious. The bread on the above left photo was made with brown rice flour instead of wheat flour; the bread on the above right photo I swapped the wheat flour for Bob’s Red Mill Gluten-Free All Purpose Flour. I then had my aunt, friends, daughter and husband help me taste test them to see which was better and the results were mixed. My favorite was the Bob’s Red Mill, to me it tasted closest to my original recipe. But some of my friends liked the brown rice one better because they liked that it had a cakier texture, something that is difficult to achieve with gluten-free baking. My 4-year old daughter loved them both! So I’ll let you decide which way you want to make it, and if you want the original wheat version, here’s the link. I gave you the nutritional info for both, with and without the nuts!
How to freeze gluten-free banana bread
Since this recipe makes two, you can freeze the second loaf.
More Healthy Banana Bread Recipes you might enjoy:
Banana Nut Bread Chocolate Chip Banana Petite Loaves Roasted Strawberry Banana Bread Banana Bread (Classic) Banana Bread with Blueberries
