Best Gluten Free Banana Bread recipe, tasty, moist and with easy dairy free substitution options.
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Preheat your oven to 350F
Add melted butter, (note 1 for dairy free) sugar, beaten eggs, into a large bowl and mix until fully combined.
Into the same bowl add buttermilk, (see note 2 for dairy free) vanilla, mashed banana, and mix well.
In a separate bowl sift together gluten free flour (see note 3) Xanthan gum, baking soda, salt, and stir well.
Add gluten free flour into the banana mixture and mix well until combined.
Line the base of a 9 inch loaf pan (see note 4) and grease the sides, then pour in the gluten free banana bread batter and spread it out evenly with a spatula.
Bake for 45 - 60 minutes on the middle shelf. Check after 45 minutes with a toothpick or skewer, if it comes out the clean the banana bread is cooked, if not cook for a further 10 minutes and check again.
Let it cool in the loaf pan for 15 minutes before removing to a cooling rack.
Dairy Free Butter - Use Earth Balance or other dairy free margarine suitable for baking instead of butter. Coconut oil also works, but all your other ingredients must be at room temperature or it will solidify in lumps in the batter if it's too cold.
Dairy Free Buttermilk - Make dairy free 'buttermilk' by using one cup of unsweetened soy or almond milk mixed with one tablespoon of lemon juice, let sit for 20 minutes.
Gluten Free Flour - Not all gluten free flour blends are created equal, if your pre-made blend is very high in starches and/or has too much gum added it can affect the outcome of your gluten free baked goods. For best results I prefer to create my own gluten free flour blend.
Loaf Pan - I use this 9 inch ceramic loaf pan.
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