Easiest Gluten-Free Banana Bread

This is the Easiest Gluten-Free Banana Bread which takes about 10 minutes to get into the oven and delivers the most deliciously moist and flavourful cake.

Easiest Gluten-Free Banana Bread

This isn’t called the Easiest Gluten-Free Banana Bread for nothing. It’s a cinch. I also have to admit it’s a complete bonus recipe as I really didn’t intend on this being the next post but it was just so darn tasty I couldn’t not publish it.

Easiest Gluten-Free Banana Bread

This recipe was intended for me only, just to prove to myself how easy it is to convert a simple loaf cake into a gluten-free version just using half ground almonds and half plain gluten-free flour instead of the wheat flour. After all I said as much in my last post in the Gluten-Free Flours series about nut flours. I typed in banana bread and went right to the top of the Google chain and proceeded to adapt the banana bread that had the most positive reviews and the least ingredients.

Easiest Gluten-Free Banana Bread

Luckily I had the requisite amount of bananas in which were the correct amount of being past their best in the fruit bowl and turned out a banana bread within 40 minutes of planning to bake one. It was fine, but a little bit flat looking. I do like my loaf cakes to tower so it wasn’t a perfect looking banana bread but I left it on the dining table to let it cool before tasting.

It was the last I saw of the banana bread.

Easiest Gluten-Free Banana Bread

Well, I exaggerate a little, Billy Buddy graciously left me a neat little corner that he couldn’t quite manage. Totally my fault for leaving the chair not tucked into the table so he had perfect leverage for leaping and the poor thing looked sick as a parrots so I could hardly be grumpy at him. I ate the little crumb he left me and immediately hot footed it to Sainsburys to buy more bananas. This was a banana bread worth doing properly and serving up to Luke without being dog chewed.

Easiest Gluten-Free Banana Bread

This time I adapted the recipe slightly and basically doubled the ingredients so the cake would be a more gracious height, changed the sugar to brown sugar for extra flavour and amended the amount of bananas as my original banana bread sank a little, probably due to the enormity of the bananas I was using.

This new and improved banana bread takes the same amount of time to weigh out and mix up, about 10 minutes, but a little longer in the oven due the larger loaf. It’s astoundingly good though. The ground almonds help add moisture without tasting too nutty and also take the edge off the plain gluten-free flour which alone would have made the banana bread quite dry and lifeless.

Easiest Gluten-Free Banana Bread

This kind of banana bread is a baking staple. You need one of these in your back pocket for breakfasts, slathered in butter, afternoon tea with a lovely cuppa and something to offer an unexpected guest. I’m so pleased I did this little test as now I have my go-to banana bread and the one against which every banana bread from now will be measured against.

Easiest Gluten-Free Banana Bread

Print Recipe
Easiest Gluten-Free Banana Bread
This is the Easiest Gluten-Free Banana Bread which takes about 10 minutes to get into the oven and delivers the most deliciously moist and flavourful cake.
Easiest Gluten-Free Banana Bread
Prep Time 10 minutes
Cook Time 70 minutes
Servings
10-12 people
Ingredients
  • 4 large bananas about 500g without skins
  • 200 g caster sugar
  • 150 g soft light brown sugar
  • 2 eggs
  • 120 g melted butter
  • 200 g ground almonds
  • 200 g gluten-free flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
Prep Time 10 minutes
Cook Time 70 minutes
Servings
10-12 people
Ingredients
  • 4 large bananas about 500g without skins
  • 200 g caster sugar
  • 150 g soft light brown sugar
  • 2 eggs
  • 120 g melted butter
  • 200 g ground almonds
  • 200 g gluten-free flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
Easiest Gluten-Free Banana Bread
Instructions
  1. Pre-heat the oven to 160°C and line a grease a 9 inch loaf tin.
  2. Mash the bananas then pour them into a large bowl or food mixer along with the sugar, eggs and melted butter. Mix the ingredients well.
  3. In another bowl combine the ground almonds, gluten-free flour, bicarbonate of soda and salt then add them into the wet ingredients and mix together.
  4. Pour the banana batter in the loaf tin and bake for 70-80 minutes or until an inserted toothpick comes out clean.
  5. Remove from the loaf tin and allow to cool on a wire rack.
Recipe Notes

The Definitive Guide To Gluten-Free Flours

Dark Chocolate and Banana Rye Bread

Dark Chocolate and Banana Rye Bread
Sometimes a cake shouldn’t be for celebration but should be made just because you want it and need it. This kind of cake is perfect for that purpose as it’s a quick mix, and although you might have to wait 50 minutes for it in the oven, as soon as it comes out there’s none of this cooling or pesky icing to deal with. I ate this one warm, the crumb hadn’t yet set so the texture was soft and toffee like. However, if you are not greedy and petulant like me then you can leave this cake and then leave it some more. The treacle, bananas and use of oil rather than butter mean that this cake will happily mature over a few days, it’s texture improving as the loaf gathers itself together and dampens with age. Although if you can leave this cake without going back for another slice every hour on the hour then you’re a stronger character than me.

Dark Chocolate and Banana Rye Bread

I made this cake in homage to the amazing chocolate banana rye bread that Nyborg’s have been doing lately. They have a market stall in Ally Pally and since I have been unable to attend Ally Pally farmers’ market recently (due to my treacherous defection to Falkland Road Market N8) I had to console myself by coming up with this recipe.

Now this isn’t a bread like the one Nyborg’s sell, since I’m not a bread baker by any stretch of the imagination, it’s more of a teatime loaf cake. A chewy, dense, malty, sticky teatime loaf cake which warms your insides and is totally moreish. Now that Autumn has muscled its way in I have been naturally turning to dark cakes with intensity. Black treacle and muscovado sugar are a natural fit with the robust rye crumb, as the bananas aid and abet the sticky licky loaf. I chose Lindt chocolate, which I wouldn’t normally bake with, to scatter throughout, as I love the large flat pieces of chocolate which gently melt in the oven but are kept in gooey pockets throughout the loaf.

Dark Chocolate and Banana Rye Bread

This cake is definitely made for the kind of weather I’m seeing right now. This week, not only have I unarchived my winter coat but I’ve also been sticking the heating on left right and centre, basically as soon as my husband leaves the house as he’s under the impression that if it ain’t December, then we make do with jumpers. The bitter winds and cold rain have come and sucked all the life out of our morning and evening walks with the puppy. As encouragement to make it out in the soggy chilled air, I definitely need this kind of treat to welcome me back into my centrally heated house, with a good strong cup of builders on the side.

Dark Chocolate and Banana Rye Bread

Dark Chocolate and Banana Rye Bread

3 ripe bananas, mashed
80ml Coconut oil
80g Black Treacle
80g Light Brown Muscovado Sugar
2 eggs, lightly beaten
½ teaspoon vanilla extract
185g Rye Flour
40g Cocoa
¼ teaspoon Salt
1 teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
60g Lindt Dark Chocolate pieces, kept in their squares

  1. Pre-heat the oven to 170°C and lightly grease and line a 9 inch loaf tin.
  2. In a large mixing bowl beat together the bananas, coconut oil, treacle, sugar, eggs and vanilla extract.
  3. In another mix sift together the rye flour, cocoa, salt, baking powder, cinnamon and nutmeg.
  4. Add the dry ingredients into the wet ingredients and mix until only just combine. Fold in the pieces of dark chocolate.
  5. Pour the cake batter into the loaf tin then bake in the oven for about 50 minutes.
  6. Remove from the oven and leave to cool for a few minutes before removing from the tin to finish cooling on a rack.