I switched things up a little but this past weekend and decided to use a gluten free flour in my baking. I had so many ripe bananas to use up before they went bad so I tried to make a gluten free banana bread that was soft and moist and tasted great too! I think I nailed it.

I used Pillsbury Best Multi-Purpose Gluten Free Flour Blend in this recipe and I am really happy with the texture and taste. I would think you could use Almond Flour or Coconut Flour as well.

Gluten Free Moist Banana Bread

 

INGREDIENTS

3/4 cup Pillsbury Best Multi-Purpose Gluten Free Flour Blend

1 tsp baking soda

2 tsp cinnamon

1 tsp salt

3 eggs

1/4 cup applesauce

1/3 cup coconut oil, liquid

1 tbsp vanilla extract

3 medium bananas, ripe and mashed

1/3 cup honey

DIRECTIONS

Preheat oven to 300 and spray a loaf pan with cooking spray or oil the pan.

In a bowl of an electric mixer fitted with the paddle attachment, place all the dry ingredients in the bowl.

Add the eggs, oil and honey and mix well.

Add the vanilla, applesauce and stir to combine.

Add the bananas and mix well.

Pour batter into prepared pan.

Bake for approximately 80 minutes.

 

I really love the flavor and texture of this bread. It is different than most of my baking that uses butter or oil and flour but the flavors combine easily and I love that it is less in calories than most other banana bread recipes that I have made.

I do notice that when baking banana bread, no matter a regular recipe or gluten-free the riper the bananas- the better the taste. If your bananas are not quite ripe enough, place them in a brown paper bag and leave them on your counter overnight and they should be ready to go in the morning.

Let me know how you make out with this recipe and if you substitute other flours. I am always happy to hear your feedback.