Gluten Free Maple Cinnamon Banana Bread
 
Prep time
Cook time
Total time
 
This Gluten Free Maple Cinnamon Banana Bread is bursting with your favorite morning flavors: warm cinnamon, pure maple syrup, and a sweet vanilla glaze. You'll never be happier to have ripe bananas laying around!
Author:
Recipe type: Breakfast
Serves: 4 mini loaves
Ingredients
  • For the banana bread:
  • 1 stick butter, room temperature
  • ⅔ cup granulated sugar
  • ¼ cup pure maple syrup
  • 1 tablespoon molasses
  • 2 large eggs
  • 2 cups high quality gluten free all purpose flour* (or my preferred blend of ½ cup white rice flour, ½ cup brown rice flour, ⅓ cup coconut flour, ⅓ cup tapioca starch, ¼ cup cornstarch)
  • ¼ teaspoon xanthan gum (if your flour blend doesn't already contain a gum)
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup nonfat Greek yogurt or regular sour cream
  • 4 medium or 3 large ripe bananas, mashed until soupy
  • For the glaze:
  • 1 cup powder sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon milk
  • ½ teaspoon cinnamon
  • dash of salt
  • splash of vanilla
  • ⅓ cup chopped pecans
Directions
  1. Preheat oven to 350 degrees. Spray with cooking spray 4 nonstick mini loaf pans. Set aside.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add maple syrup, molasses, and eggs until smooth, scraping down the sides as needed.
  3. In a smaller mixing bowl sift together gluten free flour (or my blend of white rice flour, brown rice flour, coconut flour, tapioca starch, and cornstarch), xanthan gum (if needed), baking soda, salt, and cinnamon. Add half of dry mixture to wet and mix until incorporated. Add Greek yogurt or sour cream and mix until smooth. Add other half of dry ingredients and mix until smooth.
  4. Mash bananas until soupy. Add to batter and mix until smooth. Mix on low for an additional minute, scraping down sides as needed.
  5. Divide batter evenly between loaf pans. Bake at 350 degrees for 332-35 minutes or until tops of bread bounce back at the touch of a finger and toothpick inserted into center comes out clean with few moist crumbs.
  6. Remove pans from oven and set on a cooling rack. Run a sharp knife along the edges of loaves to loosen. Allow to cool for 10 minutes.
  7. While bread is cooling, make glaze. Combine all ingredients except pecans and whisk until smooth.
  8. Run knife along edges of pans to loosen again. Gently flip loaves out of pan and set right side up on cooling rack. Allow to cool for 10 more minutes. Stir glaze and drizzle on top of loaves. Sprinkle pecans over top of glaze. Allow to finish cooling.
  9. Store leftover banana bread in an airtight container at room temperature for up to 3 days, in fridge for up to a week, or in freezer for up to 3 months.
Notes
*Lightly scoop into measuring cup and level with knife. Do not pack!
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-maple-cinnamon-banana-bread/