Gluten free banana bread Mini loaves are delicious and perfect for sharing! It’s so quick and easy to enjoy the taste of homemade banana bread. These mini banana bread loaves are moist, tender, and packed with the sweet flavor of ripe bananas. Whether you’re looking for a treat, a mid-day snack, or a dessert, these mini loaves are sure to satisfy. Made with a carefully crafted gluten free flour blend, they offer the perfect texture without compromising on taste. Enjoy the comfort of homemade banana bread that’s not only gluten-free but also incredibly easy to bake. Perfect for gifting or enjoying on your own, these mini loaves are a must-try!
HOW TO MAKE GLUTEN FREE BANANA BREAD
1. Preheat Oven:
Set your oven to 350°F (175°C) and grease mini loaf pans or line them with parchment paper.
2. Mix Wet Ingredients:
In a large bowl, cream the butter and sugar. Add the eggs one at a time, then mix in the mashed bananas. Mix until well combined.
3. Sift Dry Ingredients:
In a separate bowl, sift together the gluten-free flour, baking powder and psyllium husk powder to mix the psyllium powder evenly throughout the flours.
4. Combine:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Optionally, fold in nuts or chocolate chips.
5. Bake:
Pour the batter evenly into the prepared mini loaf pans and bake for 28-30 minutes or until a toothpick inserted into the centre comes out clean.
6. Cool and Serve the Best Gluten Free Banana Bread
Allow the mini loaves to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. My favourite way to eat this banana bread is with some butter, because it is sweet enough without icing on top.
HOW TO MEASURE INGREDIENTS ACCURATELY
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well.
Here are some tips for making gluten free banana bread:
1. The riper the bananas, the sweeter and more flavourful your bread will be.
2. Use a kitchen scale to weigh your gluten free flour. This prevents dense or dry bread.
3. Sift the flour and psyllium husk together to disperse it evenly through the flour blend and to avoid the psyllium powder clumping
4. Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a tough bread
5. Insert a toothpick into the center of the mini loaves. If it comes out clean or with a few crumbs, the bread is done. If it’s wet, bake for a few more minutes.
6. Allow the mini loaves to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. This helps prevent the bread from becoming soggy.
Gluten Free Banana Bread
Ingredients
- 150 g butter softened
- 190 g sugar
- 2 large large eggs
- 3 small bananas mashed
- 1 tsp baking soda
- 2 tbsp hot milk not boiling
- 120 g white rice flour
- 60 g tapioca starch
- 40 g almond flour or quinoa flour
- 3 g psyllium husk powder or use 1/4 tsp xanthan gum
- 1 tsp baking powder
Instructions
- Preheat the oven to 350℉ (180℃) and line an 8 hole mini loaf pan with strips of parchment paper. Alternatively, brush with melted butter and dust with white rice flour. Tap out the excess flour.
- Cream butter and sugar until light and fluffy.
- Beat in the eggs one at a time, add the banana and mix to combine.
- Stir baking soda into hot milk and add to creamed mixture.
- Sift flour, psyllium husk and baking powder together.
- Add the dry ingredients and stir just until the flour is incorporated.
- Scoop out about 1/3 cup of batter to evenly distribute among the 8 mini loaf tin holes
- Bake at 180°C for 28 to 30 minutes until the cake springs back when lightly touched and a toothpick comes out clean
- Let cool for a few minutes in the tins on a wire rack, then turn the little loaves out onto the rack to finish cooling. Serve warm or at room temp
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