Gluten Free Basic Banana Bread: Three Ways
Prep time
Cook time
Total time
Bake up your favorite flavor of banana bread with this easily adaptable Gluten Free Basic Banana Bread recipe. Make up your own mix-in variation or choose from Berry Cheesecake, Peanut Butter Cup, and Samoa.
Author: Brielle
Recipe type: Breakfast
Serves: 4 mini loaves
Ingredients
- For the banana bread:
- 1 stick butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon xanthan gum
- ½ cup milk or buttermilk
- ½ cup white rice flour*
- ½ cup brown rice flour*
- ⅓ cup coconut flour*
- ⅓ cup tapioca starch*
- ¼ cup cornstarch*
- 3 mashed ripened bananas (mash until soupy)
- SAMOA MIX-INS:
- ¼ cup toffee baking bits, plus more for sprinkling
- ⅓ cup mini chocolate chips, plus more for sprinkling
- ⅓ cup sweetened coconut flakes
- BERRY CHEESECAKE MIX-INS:
- 1½ cups frozen or fresh berries
- ¼ cup water
- 1 tablespoon lemon juice
- ¼ cup sugar
- 2 tablespoons cornstarch
- dash of cinnamon
- 6 oz. softened cream cheese (room temperature)
- 1 lightly beaten egg
- additional ¼ cup sugar
- dash of vanilla
- PEANUT BUTTER CHOCOLATE MIX-INS:
- ½ cup chocolate chips, plus more for topping
- 4 oz. cream cheese
- ½ cup creamy peanut butter
- ⅓ cup sugar
- ¼ teaspoon vanilla extract
- 1 large egg
Directions
- Preheat oven to 350 degrees. Lightly grease 4 nonstick mini loaf pans and set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in vanilla and mix until smooth. Add eggs and milk and mix until incorporated.
- In a small bowl, sift together white rice flour, brown rice flour, coconut flour, tapioca starch, cornstarch, salt, baking soda, cinnamon, and xanthan gum* if needed. Add dry blend to wet mixture and stir until combined. Add mashed bananas to batter and stir until combined.
- Flavor banana bread according to preference,**
- Distribute batter evenly between loaf pans (about ⅔ way full), and bake at 350 for 35-40 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out with very few moist crumbs.
- Remove bread from oven and set on cooling racks. Let cool 10-15 minutes. Run a sharp knife around edges to loosen. Gently flip bread out of pan and allow to continue cooling on wire racks.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Serve banana bread at room temperature or warmed for 10 seconds in microwave.
Notes
*Or you may use 2 cups your choice gluten free all purpose flour. Omit xanthan gum if your blend already contains xanthan or guar gum in the ingredients.
**Variations:
1. BERRY CHEESECAKE:
Berry Compote (1 ½ cups frozen or fresh berries, ¼ cup water, 1 tablespoon lemon juice, ¼ cup sugar, 2 tablespoons cornstarch, dash of cinnamon).
Add all ingredients to a small saucepan and stir until cornstarch is dissolved. Heat over medium heat until boiling. Reduce heat to a simmer. Stir until thickened and berries have broken down, about 5-6 minutes, and remove from heat. Let cool.
Cheesecake Filling (6 oz. softened cream cheese, at room temperature, 1 lightly beaten egg, ¼ cup sugar, dash of vanilla). Mix all ingredients together until smooth.
To make banana bread, pour a thin layer of banana bread batter on bottom of pans. Alternately add ½ teaspoonful drops of berry compote and cream cheese over batter. Cover with another layer of banana bread batter. Add drops of compote and cream cheese again. Barely cover with another layer of batter. Add one more layer of compote and cheesecake drops. Drop a few teaspoonful drops of banana bread batter on top. Gently swirl loaf once or twice to marble. Bake at 350 degrees for 35-40 mins.
2. PEANUT BUTTER CHOCOLATE:
Peanut butter filling (6 oz. softened cream cheese, room temperature, 1 lightly beaten egg, ⅓ cup sugar, dash of vanilla, ¼ cup creamy peanut butter) Mix all ingredients together until smooth.
½ cup mini chocolate chips, plus more for sprinkling on top
To make banana bread, pour a thin layer of banana bread batter on bottom of pans. Sprinkle a layer of mini chocolate chips on top. Drop ½ teaspoonful drops of peanut butter filling randomly on top of chocolate. Cover with a layer of banana bread batter. Sprinkle chocolate chips on top. Add drops of peanut butter filling. Cover with another layer of banana bread batter. Add another layer of chocolate chips, one last layer of peanut butter filling drops and cover with banana bread batter. Sprinkle chocolate chips on top. Bake at 350 for 35-40 minutes.
3. SAMOA (toffee, chocolate, and coconut):
¼ cup toffee baking bits, plus more for sprinkling
⅓ cup mini chocolate chips, plus more for sprinkling
⅓ cup sweetened coconut flakes
To make banana bread, mix ¼ cup toffee bits and ⅓ cup mini chocolate chips into banana bread batter. Stir to combine. Pour batter evenly between loaf pans. Top with a layer of coconut flakes. Sprinkle toffee bits and chocolate chips on top. Bake at 350 for 35-40 mins.
**Variations:
1. BERRY CHEESECAKE:
Berry Compote (1 ½ cups frozen or fresh berries, ¼ cup water, 1 tablespoon lemon juice, ¼ cup sugar, 2 tablespoons cornstarch, dash of cinnamon).
Add all ingredients to a small saucepan and stir until cornstarch is dissolved. Heat over medium heat until boiling. Reduce heat to a simmer. Stir until thickened and berries have broken down, about 5-6 minutes, and remove from heat. Let cool.
Cheesecake Filling (6 oz. softened cream cheese, at room temperature, 1 lightly beaten egg, ¼ cup sugar, dash of vanilla). Mix all ingredients together until smooth.
To make banana bread, pour a thin layer of banana bread batter on bottom of pans. Alternately add ½ teaspoonful drops of berry compote and cream cheese over batter. Cover with another layer of banana bread batter. Add drops of compote and cream cheese again. Barely cover with another layer of batter. Add one more layer of compote and cheesecake drops. Drop a few teaspoonful drops of banana bread batter on top. Gently swirl loaf once or twice to marble. Bake at 350 degrees for 35-40 mins.
2. PEANUT BUTTER CHOCOLATE:
Peanut butter filling (6 oz. softened cream cheese, room temperature, 1 lightly beaten egg, ⅓ cup sugar, dash of vanilla, ¼ cup creamy peanut butter) Mix all ingredients together until smooth.
½ cup mini chocolate chips, plus more for sprinkling on top
To make banana bread, pour a thin layer of banana bread batter on bottom of pans. Sprinkle a layer of mini chocolate chips on top. Drop ½ teaspoonful drops of peanut butter filling randomly on top of chocolate. Cover with a layer of banana bread batter. Sprinkle chocolate chips on top. Add drops of peanut butter filling. Cover with another layer of banana bread batter. Add another layer of chocolate chips, one last layer of peanut butter filling drops and cover with banana bread batter. Sprinkle chocolate chips on top. Bake at 350 for 35-40 minutes.
3. SAMOA (toffee, chocolate, and coconut):
¼ cup toffee baking bits, plus more for sprinkling
⅓ cup mini chocolate chips, plus more for sprinkling
⅓ cup sweetened coconut flakes
To make banana bread, mix ¼ cup toffee bits and ⅓ cup mini chocolate chips into banana bread batter. Stir to combine. Pour batter evenly between loaf pans. Top with a layer of coconut flakes. Sprinkle toffee bits and chocolate chips on top. Bake at 350 for 35-40 mins.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-basic-banana-bread-three-ways/