This nut-studded gluten-free banana bread is makes a great gift to share with those welcoming a new baby or moving into a new home. Be sure to bake it the day before delivering, so that the bread and streusel topping can set and slice nicely.
WHY THIS GLUTEN-FREE BANANA QUICK BREAD RECIPE WORKS
Refined sugar-free – This rich delicious gluten free banana bread has no refined sugars as it is made with maple syrup and a coconut sugar topping.
Oil-free (except for the streusel topping) – Greek yogurt takes the place of oil, and still gives the banana bread richness, moisture and a fluffy texture (plus a bonus of protein!).
It is a gluten-free quick bread loaf – perfect for friends and family that can not have gluten due to Celiac disease or a gluten intolerance.
A great recipe to use up ripe bananas – Banana bread is always a great way to use up bananas that are very ripe and will otherwise go bad. Bonus, if you just want to make this gluten-free banana bread and do not have overly ripe bananas, I share how to bake them ripe!
Can be made without the streusel topping – want a quick basic gluten-free banana bread recipe? Leave off the topping and bake just the batter at the same time and temperature.
WHAT GOES INTO THIS BANANA BREAD
For the quick bread loaf: To make banana bread, use very ripe bananas that are almost black for the best flavor. Then you need gluten-free flour (with or without dairy), baking powder, salt, egg, maple syrup, vanilla extract, and plain non-fat Greek yogurt or dairy-free plain yogurt.
Ingredients to make a streusel topping: gluten-free flour, coconut sugar, cinnamon, butter (can use vegan butter), and chopped walnuts or pecans.
HOW TO BLACKEN BANANAS
Place bananas on a sheet pan in their skins and bake them at 350 degrees for about 15-20 minutes until black. Let the bananas cool first before removing them from the skin and discard any extra liquid.
HOW TO MAKE THIS RECIPE
In small bowl mix together the dry ingredients. In a large bowl mash the banana.
Add in the wet ingredients and mix together. Slowly pour in the dry ingredients into the wet ingredients and mix the batter gently, careful not to overmix.
For the streusel topping, mix together the gluten-free flour, cinnamon, and coconut sugar. Cut in the butter using a pastry cutter or fork until it forms a fine crumb then mix in the nuts.
Prepare a 9 x 5- inch glass bread loaf pan with cooking oil. If you do not have a glass pan you can also use a metal pan, but line it with parchment paper after spraying it with oil. Add the bread batter and spread the top evenly and add the streusel topping evenly on top. It will look dry but as it baked it sinks in and the butter melts.
If using a glass baking pan, let the gluten-free banana bread cool in the pan then carefully remove it lifting it up. If using a metal pan allow the bread to cool for 20 minutes in the pan then lift it from the sides of the parchment paper and finish cooling on a cooling rack. Store in an airtight container or zip-tight bag and slice after it sets covered for a day, and it is best served slightly warmed.
What gluten-free flour is best for quick breads?
Gluten-free flours vary with ratio of the types of starches and if there are leavening agents already added. Personally I like to use Cup-4-Cup Gluten-Free Flour or Bob's Red Mill 1-to-1 Gluten-Free Flour or my own blend (found in my Dairy-Free Gluten-Free Baking Cookbook).
Why is my gluten-free banana bread rubbery?
When it is rubbery, many times it is the flour ratio. Gluten-free flours vary. It can also occur if the batter is overmixed. Mix gently until combined only.
Should you refrigerate banana bread?
Banana bread does not need to be refrigerated unless it is not going to get eaten right away. It lasts on the counter for 3 days before it starts to mold from moisture. It can stored in the refrigerator for up to 5 days.
How do you store gluten-free banana bread?
Store the loaf whole, tightly wrapped in a piece of aluminum foil lined with wax paper. Once sliced, store at room temperature in an airtight container for up to 3 days, although gluten-free baked goods are typically best the day. Or freeze in the foil-wrapped loaf or slices in a zip-top plastic bag for up to 3 months.
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Gluten-Free Banana Bread With Streusel Topping
A loaf of this streusel topped gluten-free banana bread is a winning gift for friends and family! Made with ripe bananas, maple syrup, gluten-free flour and a buttery walnut topping!
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Danielle Fahrenkrug
Gluten-Free Banana Bread Loaf
2 cups gluten-free flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup maple syrup
3 teaspoon vanilla extract
3 ripe bananas peeled and mashed (1 cup)
1/2 cup plain non-fat Greek yogurt or plain coconut yogurt
1/3 cup gluten-free flour
1/3 cup coconut sugar
1/2 teaspoon cinnamon
4 tablespoons butter chilled, optional to use vegan butter
1/2 cup walnuts chopped
Make the Gluten-Free Banana Bread Loaf
Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch glass loaf pan with cooking spray. Or if using a metal pan, spray it with cooking spray and line it with parchment paper. Set aside.
In a small bowl combine the flour, baking powder, and salt.
In a large bowl mash the bananas and add the maple syrup, eggs, yogurt and vanilla and mix to combine. Add the flour mixture to the wet mixture and mix to combine but do not overmix the batter. Spoon the batter into the prepared pan.
Make the Streusel Topping
In a small bowl combine the streusel ingredients: the flour, coconut sugar and cinnamon. With a pastry cutter, cut in the butter or use a fork until it forms a fine crumb. Mix in the nuts. Top over the banana bread.
Bake for 50-55 minutes until the center is done when checked with a toothpick, it comes out clean and until the top is golden brown. In a glass dish, cool completely in the dish. In a metal pan, let cool for 20 minutes then lift the parchment out and finish cooling on a cooling rack. Wrap and store overnight for best slicing.
Notes 1: Store the loaf whole, tightly wrapped in a piece of aluminum foil lined with wax paper. Once sliced, store at room temperature in an airtight container for up to 3 days, although gluten-free baked goods are typically best the day. Or freeze in the foil-wrapped loaf or slices in a zip-top plastic bag for up to 3 months.
Notes 2: Banana bread does not need to be refrigerated unless it is not going to get eaten right away. It lasts on the counter for 3 days before it starts to mold from moisture. It can stored in the refrigerator for up to 5 days.
Notes 3: Gluten-free flours vary with ratio of the types of starches and if there are leavening agents already added. Personally I like to use Cup-4-Cup Gluten-Free Flour or Bob's Red Mill 1-to-1 Gluten-Free Flour or my own blend (found in my Dairy-Free Gluten-Free Baking Cookbook).
Calories: 276kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 156mg | Potassium: 310mg | Fiber: 4g | Sugar: 24g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg
This is an older post that has been updated.
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