GLUTEN-FREE BANANA BREAD

Gluten-Free Banana Bread image

You may not even be able to tell that this super moist quick bread is gluten-free. A combo of flours made from brown rice and tapioca stands in for all-purpose flour.

Provided by Food Network Kitchen

Categories dessert

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 11

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Ingredients

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the loaf pan
3/4 cup brown rice flour
1/2 cup tapioca flour
2/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
2 large eggs, separated
1 teaspoon pure vanilla extract
3 very ripe bananas, mashed

Steps:

Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides.
Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas.
Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form.
Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

*** Explore more Gluten-Free Banana Bread Recipes »

Comment
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Amreen Musa

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I'm not a fan of the texture of this bread. It's a bit too dense for my liking.

Kisakye Priscilla

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This bread is a bit too sweet for my taste, but I'm sure others would love it.

Mir usman 07

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I've never made banana bread before, but this recipe was easy to follow and the bread turned out great!

Angel Diaz

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This bread is a bit pricey to make, but it's worth it for the delicious flavor and texture.

George Pottinger

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I love the texture of this bread. It's moist and fluffy, but not too dense.

Abinash Mahato

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This bread is a great way to use up overripe bananas. It's also a great snack or breakfast option.

Joseph Devlin

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I've tried this recipe with different types of gluten-free flour and it always comes out great. My favorite is almond flour.

Taiwo Akinyemi

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This recipe is easy to follow and the bread turns out perfect every time. I love that I can use it to make muffins too.

Md akmol hasan Alif

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I'm not gluten-free, but I made this bread for my friend who is. She loved it and said it was the best gluten-free banana bread she's ever had.

Mya Perodin

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This bread is so moist and flavorful. I love that it's gluten-free so I can enjoy it without feeling guilty.

Clyde Pate

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I've made this recipe several times now and it always turns out great. It's my go-to recipe for gluten-free banana bread.

Cephas Mukuni

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This recipe is a bit more involved than some other gluten-free banana bread recipes, but it's worth the effort. The end result is a moist, flavorful bread that's perfect for breakfast, lunch, or a snack.

Mr Farhan

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I made this bread for a party and it was a hit! Everyone loved it, even the people who don't usually like gluten-free food.

Sandra Dempsey

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I was skeptical about this recipe because I've never had good luck with gluten-free baking. But I was pleasantly surprised! This banana bread was moist and delicious.