Easy-Peasy Gluten-Free Banana Bread

Easy-Peasy Gluten-Free Banana Bread

Gluten free, dairy free, grain free and easily made nut free.

The wheat version of this banana bread recipe was passed down from my husband’s grandmother when my husband and I were first married. Shortly after our marriage, my husband joined me in eating gluten-free and discovered he felt much better as a result. Unfortunately, he soon found himself missing a few of his childhood favorites. So I converted her base recipe into a gluten-free version for him.

He preferred the texture of the plain tapioca flour over the more crumbly bread produced by using gluten-free flour mixes. I also tried several healthy replacements for the shortening originally called for in the recipe. First, I tried coconut oil, but found it left the bread feeling very grease soaked. If dairy is an option in your diet, butter is the classic shortening substitute. In the end, the best dairy-free option was olive oil, which left the texture and taste surprisingly untouched.

My favorite part of this recipe is that you use only one bowl. Spending less time on dishes afterwards is definitely a plus in my book!

This recipe makes one loaf. As you can see from the pictures, I normally double the recipe.

Ingredients:
1 1/2 cup Tapioca Flour or Starch (Both are the same thing and interchangeable.)
1 cup Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 cup Olive Oil or Butter
1 cup Smashed Bananas
2 Eggs
Nuts, chopped. (Optional)\

Start by preheating your oven to 350° F. Grease and flour your bread pan and set aside. Add the dry ingredients into your bowl and stir till blended.

Mix in your oil or butter, followed by the eggs, and then add in the bananas.

Some people like to pre-mash the bananas until smooth. I tend to like banana chunks in my bread, so I just smash them up as I mix them into my batter.

Finally, if adding the nuts, fold them into the batter. Pour into prepared pan and bake for 45 minutes to 1 hour.

Enjoy!

From the recipe box of the Homesteading Hen