I am certain that a proper “Chef” would be nothing short of frazzled if he catered one of my families get-togethers. In a our large family, we have so many different dietary needs. Unlike a trained chef, I don’t take this as disheartening, I view it as a challenge! Finding recipes that I can tweak to encompass all of our dietary restrictions and then having them turn out is pretty darn gratifying.
Today I want to share an easy gluten-free banana bread recipe that hits many of the needs for my family! This recipe is gluten-free, dairy free, nut free, meat free, all natural, and easy on the budget (especially if you catch a deal on ripe bananas)! It is also a family favorite! It’s our Gluten-Free Banana No-Nut Bread!
Why eat gluten free?
While my sister eats gluten-free for medical reasons, eating Gluten-Free has recently become a trendy way to lose weight. Even with the popularity of the diet, there are still some major misconceptions about what gluten is and why you would avoid it. Gluten is the major protein found in some grains. It is found in all forms of wheat (bulgur, durum, semolina, spelt, farro and more) and is also in barley, rye and triticale (a wheat-rye cross). Gluten is different from protein in other grains (rice, soy, quinoa, etc.) and the proteins found in meat because it can be difficult for humans to digest completely. It is true that gluten can make some people very sick but, realistically, only about 2% of the population NEEDS to eat gluten free for health reasons. Nevertheless, the trend ranges on and so does our recipe altering!
What does gluten free mean for baking?
This means you must avoid all types of wheat-regular flour is out! You must also be very careful when using pre-packaged seasonings and things like dressings, sauces,
candies, and beverages. Stay with items that specifically say gluten-free or those that you are aware of it’s origins and safety. Look for flours like coconut, rice, millet, soy, quinoa, tapioca, and others specifically labeled as gluten free. Also note that you must check your cooking spray if you plan to use it to coat your bread pan. Many times, this will contain flour – Stick with vegetable oil to be safe!
Enough schooling, back to the recipe!
Sometimes when baking gluten free, you will notice a different texture to your baked goods. This recipe turned out amazing and will impress gluten-free and “normal” eaters alike!
If you would like to see the nutritional values click on the button below to see this recipes nutrition facts on my recipe magic. There is a tab at the top of the recipe and you go to the Nutrition tab to see the break down.
Baking Gluten-Free can be so easy and any recipes can be altered to be gluten-free when you know what to avoid. I challenge you to find anything “different” about this bread. It has an amazing flavor, a great texture, and is majorly addictive!
Good luck on your Gluten-Free baking adventure!
You may also want to try this post because it has a list of 25 gluten-free banana bread recipes with an image for each recipe and a link to get the recipe.
Preheat your oven to 350 degrees.
Grease and flour a large loaf pan using vegetable oil and Gluten-free flour.
In a large mixing bowl, whisk together the oil and sugar. Add in the eggs and vanilla and whisk until well combined.
In a small bowl, mash the banana until no large lumps remain. Stir in the milk.
Add half of the flour to the oil/egg mixture and stir in. Add half of the banana mixture and mix in. Stir in the remaining flour mixture and then add in the remaining banana mixture, stirring until just combined.
Scrape the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes. A toothpick inserted into the center should come out clean.
Let cool on a wire rack, then remove from pan.