Description
A recipe for moist, gluten-free banana bread featuring a rich cinnamon swirl and chopped nuts.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3-4 medium)
- 1/2 cup chopped walnuts or pecans
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon gluten-free all-purpose flour blend
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour (using GF flour) a 9×5 inch loaf pan.
- In a medium bowl, whisk together the 1 3/4 cups GF flour blend, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and mashed bananas until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just blended. Fold in the chopped nuts.
- Prepare the swirl mixture: In a small bowl, combine the granulated sugar, 1 tablespoon cinnamon, 1 tablespoon GF flour, and 2 tablespoons melted butter. Mix until crumbly.
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture evenly over the batter. Top with the remaining banana bread batter. Sprinkle the remaining cinnamon mixture over the top.
- Use a knife or skewer to gently swirl the cinnamon mixture through the batter a few times. Do not overmix the swirl.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with foil after 40 minutes.
- Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
Notes
- For a dairy-free option, substitute the butter with a solid vegan butter stick.
- If your GF flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
- Store cooled bread tightly wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
- Cholesterol: 50