I was craving gluten free banana bread today, and every good craving deserves to be met, don’t you think? Fortunately for me, a reader had recently shared her great-grandmother’s banana bread recipe, and invited me to make it.
She had taken this treasured recipe and converted it to gluten free banana bread just by exchanging my gfJules Flour for the all purpose wheat flour her grandmother had long used. It turned out beautifully!
Knowing that grandma’s recipes are always the best (no matter whose grandmother — that’s just a constant), I was eager to give her recipe a try. I updated grandma’s recipe with a modern tweak here and there (oh yes, and I did make it gluten-free!), but I think you’ll agree that this recipe is a family jewel.
Just pulled GF banana bread out of the oven. It tastes delicious and my home smells wonderful! I completely stopped baking until I found gfJules GF All Purpose flour!!! So grateful for it!
Thanks so much to Erin F. for sharing her family’s recipe. Now, go make grandma proud and bake this wonderful bread for your family! Try mini loaf pans (better for sharing!) or double to make two large loaves. You’re going to want more!
I hope you love this recipe as much as we do!
½ cup (8 Tbs.) butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)
1 cup white granulated sugar (may use less, to taste)
2 eggs + 1 egg white (or favorite non-fruit egg substitute)
½ cup buttermilk (or ½ cup minus 1 Tbs. non-dairy milk plus 1 Tbs. lemon juice)
1 mashed banana (= 1/2 cup)
1 tsp. pure vanilla extract
1 ½ cups gfJules™ All-Purpose Gluten-Free Flour (203 grams)
¼ tsp salt
½ tsp baking soda
½ cup chopped pecans (optional)
Preheat oven to 350°F or 325° F convection.
Oil and lightly flour with gfJules Flour one 8.5 x 4.4 loaf pan and one mini loaf pan or two muffin cups; or use one larger 9 inch loaf pan.
In a medium mixing bowl, cream butter and sugar, whipping until light and fluffy. Add eggs and blend until integrated.
If making non-dairy buttermilk, add 1 tablespoon lemon juice to a liquid measuring cup, then add enough non-dairy milk to total 1/2 cup. Allow the mixture to stand while mashing and measuring the banana.
Mash one large, ripe banana and measure to be sure it equals 1/2 cup, but no more. Add part of another banana if necessary.*
In a separate bowl, whisk together gfJules Flour, salt and baking soda.
Add mashed banana and vanilla extract to the sugar mixture, then add buttermilk alternately with flour mixture and mix well, beating one minute after blended. Stir in nuts, if using.
Pour batter into the loaf pans, filling 2/3 full; add remaining batter to mini loaf pan or muffin tins.
Bake large loaf for 60 minutes, or until a toothpick inserted into the center comes out clean; bake mini loaf pans 30 minutes; bake muffins 15-20 minutes. The bread will be lightly browned and should spring back to the touch.
Remove to cool on a wire rack for 15 minutes, then run a butter knife around the inside of the loaf pans and invert gently to remove the bread.
*gfJules’ Note: In quick bread recipes, it’s important not to add too much fruit, as it can make the bread too dense and heavy and can cause it to remain un-cooked in the middle.
Don’t forget to pin it for later!