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sliced banana nut bread on plate with one slice slathered with cream cheese

Gluten Free Banana Nut Bread

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  • Author: Colleen
  • Total Time: 0 hours
  • Yield: 6-8 servings 1x

Description

Always tender and full of banana flavor, this Gluten Free Banana Nut Bread delights every time! Brown sugar adds a deep, caramel flavor and a delayed baking method helps the GF loaf retain its moisture.

Ingredients

Scale

5 Tablespoons salted butter (softened)

1/2 cup sugar

1/2 cup brown sugar unpacked (I used dark, but light would work fine)

1 egg

1/3 cup vanilla yogurt (or sour cream)

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/3 cups GF Flour blend (containing xanthan gum)

2 mashed ripe bananas (about 1 cup or a little more)

3/4 cup chopped pecans or walnuts, plus halves for decorating the top

Instructions

  1. Use the large mixing bowl of a stand mixer.
  2. Cream the butter and sugar together on high until fluffy.
  3. In a small bowl, whisk together the flour, salt, and baking soda.
  4. Then add the dry ingredients to the creamed butter and sugar and stir to combine on low speed.
  5. Next, stir the egg, yogurt, and mashed banana together in the bowl you used for the dry ingredients. Then add the wet mixture to the large mixing bowl. If you’re crunched for time (or don’t like doing dishes:) you can just throw the egg, yogurt and bananas in the mixing bowl and let the machine do the work for you. I do it all the time!
  6. Mix the batter up thoroughly on medium speed, scraping the sides and bottom of the bowl.
  7. Add 3/4 cup chopped pecans and fold into the mixture.
  8. Pour the batter into a greased loaf pan and let it rest at least 30 minutes at room temperature. This allows the GF flour to hydrate so it will retain moisture when cooked. If you like, you can decorate the top of the loaf with halved pecans, sliced banana, or chocolate chips.
  9. Preheat oven 350°F and bake the loaf in the middle of the oven for about 50-55 minutes. Check at 50 minutes to see if a toothpick inserted in the center comes out clean. If so, or if almost, pull the loaf from the oven.
  10. Allow the loaf to cool in the pan for 5-10 minutes before turning onto a wire rack to cool completely. If it is stubborn and doesn’t release easily, run a butter knife along the edges of the loaf.

  11. To serve, slice and top with fresh butter, cream cheese, or nothing at all! This recipe is also delicious toasted.

Notes

Variation: If you like, you can add 3/4 cup chocolate chips to the batter for decadent GF chocolate chip banana bread! 

  • Prep Time: 10 minutes
  • Rest time: 30 minutes
  • Cook Time: 40-50 minutes

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Find it online: https://pocketchangegourmet.com/gluten-free-banana-nut-bread/