So this one day I found 3 overripe bananas in the office. I was just on a gluten-free quest and had bought gluten free-flour, so I felt like a winner when I discovered this recipe that hardly has sugar in it.
The dough based on the original recipe turned out way too moist, so I started adding things myself until the mixture was somewhat firm and looked like it could bake enough (I have a bad reputation with under cooked, flat and dull cakes. Except for this delicious marble cake that always comes out perfectly). I didn’t have much hope when I put the gluren-free banana bread in the oven, but it came out and I fell in love. The taste was delicious, it looked voluminous and my friend was absolutely stoked about it.
So I felt the need to post it here. For future banana reference.
Keep in mind I altered the ingredients and I couldn’t trace back the perfect portions, but just like me you can do it by feeling. Just bare in mind that the mixture needs to be between moist and firm before putting it in the oven.
Ingredients gluten free banana bread
- 1.5 cup gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 3 medium bananas, mashed
- 1 cup sugar
- 1 cup unsweetened applesauce
- 1/3 cup sunflower oil
- 1 teaspoon vanilla extract
- Nuts, as much as you like
How to make the easiest gluten free banana bread
- Combine the gluten free flour, baking soda and salt
- In a different bowl, mix the eggs, mashed bananas, sugar, applesauce, oil and vanilla.
- Mix the flour with the eggs / banana / sugar mixture
- Add nuts
- Bake at 350° (or 175° C) for 45-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks