Brown Sugar Gluten Free Banana Bread
Brown sugar and Greek yogurt are the stars of the show. This duo brings the flavour, and the right amount of sweet to this delicious recipe. Warm, caramel flavour and a moist texture that holds for days.
INGREDIENTS
1 cup ripe bananas, mashed (2-3 medium bananas)
½ cup plain Greek yogurt
1 tsp or baking soda
3 tbsp Just Egg or egg replacement equal to 1 egg (you can use an egg too!)
¾ cups brown sugar, firmly packed
¼ cup coconut or vegetable oil
1 tsp vanilla
1 ½ cup GLUTEN FREE flour
2 tsp baking powder
1/8 tsp of salt
INSTRUCTIONS
In a small bowl, add bananas, greek yogurt, baking soda, stir to combine.
Add egg replacement, brown sugar, oil and vanilla to the banana mixture, stir to combine all wet ingredients.
In a large bowl, add GF flour, baking powder and salt. Mix.
Add wet ingredients to the dry. Mix until just combined. Don’t overmix.
LET THE BATTER REST FOR 30 MINUTES. This lets the flour absorb the moisture.
Meanwhile, preheat oven to 350°F and line a standard loaf pan (9×5) with parchment paper.
Once the batter has rested, pour into prepared pan and bake for about 70 minutes. Oven vary, check for doneness by inserting a toothpick into the centre. It should come out clean.
When your banana bread is done, remove it from the oven and cool on a wire rack. Let cool completely before slicing.
NOTES
The riper the bananas, the better. Look for lots of brown spots or black skin. Keep overripe bananas in your freezer until you're ready to bake. Thaw them out and they are good to go!
Gluten free flour. I use a GF Flour Blend from Ancient Mills made from rice, potato and tapioca starch. A 1:1 GF flour will work, I don’t recommend almond flour for this recipe.
Don’t skip the rest time. Allowing the dry ingredients to absorb the moisture from the wet ingredients will improve the consistency and texture of your baked goods.
Let it cool completely! I get it, you want to taste it. But trust me, you’ll be happy you waited. Slicing the loaf too soon can cause a gummy texture. You want a smooth texture, it’s worth the wait!
Egg replacements. I use an egg alternative in every recipe. I can’t eat eggs and it’s very common for those with a gluten intolerance, allergy or autoimmune condition to develop additional food sensitivities to foods like grains, dairy, eggs and nuts. I prefer Just Eggs but I have listed swaps below.
About the oil. Using coconut oil will result in a darker, denser but super moist banana bread. Vegetable oil offers a lighter but moist texture. I don’t recommend using olive oil or other heavily flavoured oils in this recipe.
EGG REPLACEMENT SWAPS
1 EGG equals =
3 TBSP Just Egg liquid egg replacement
¼ cup unsweetened apple sauce
Flax egg (1 TBSP ground flax:3 TBSP water, let stand 5 min)
Chia egg (1 TBSP chia seed:3 TBSP water, let stand for 15 min)
It's important to consider the flavour of your finished recipe. Choose an option that will compliment the other ingredients.