Let’s face it, banana bread is basically cake. Still, I will not put icing on it. A glaze, maybe. Boatload of chocolate chips and nuts? Hell yes.
Equally delicious for breakfast or dessert, this gluten free bread is truly multi-purpose. I made French toast with plain banana bread. It was amazing with caramel sauce.
While I’m at it, calling anything “the best” is ridiculous. But this bread is really good. And yes, that is a banana in my pocket. I love bananas.
Easy recipe for perfectly luscious gluten free banana bread. Ripe bananas are a must - the natural sugars ensure a flavorful and satisfying loaf. More notes after the recipe.
- 8 tablespoons coconut oil or butter, melted
- 1 cup brown sugar, packed
- 1 1/3 cups ripe bananas, mashed (3 big ones should do)
- 1/4 cup unsweetened applesauce
- 2 eggs, lightly beaten
- 1 tablespoon vanilla bean paste
- 2 1/4 cups gluten free flour (see notes)
- 1 tablespoon mesquite flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
Preheat oven to 325 degrees. Line a 9" x 5" bread pan with parchment paper.
In a medium bowl, combine oil or butter, sugar, bananas, applesauce, eggs, and vanilla.
In a large bowl, combine gf flour, mesquite, baking soda, cinnamon, and salt. Add liquid ingredients to dry and blend thoroughly. Fold in pecans and chocolate chips.
Pour batter into prepared pan. Bake for about 55-60 minutes, until toothpick inserted in center is mostly clean.
I used the Artisan Flour Blend from Pamela's. Love it. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum.
Chocolate chips and pecans are optional, but so good. I made some plain banana bread with the intention of having leftover crumbs for cake balls. Who's making more banana bread now?
Argentine mesquite flour is used as a spice in this recipe. Mesquite tastes a bit like cinnamon (but more mellow) with hints of toffee and chocolate. If you don't have any, consider upping the cinnamon slightly. Cardamom and ginger are great in banana bread, too.
Ripe bananas are so important in baking. When bananas are on sale, grab a bag or two. After the bananas ripen, throw them in the freezer, peel and all. Defrost at room temperature or in the microwave as needed.
Extra bread can be frozen to defrost as needed.