Who doesn't love a warm, fresh, and moist piece of banana bread? It is actually one of my favorite comfort foods during the fall season. However, since going gluten free I haven't had a piece of banana bread for over five years. Yes, 5 Years! So, my research project to tackle was to find a banana bread recipe fast!
I also wanted to find a recipe that I could use in my new bread machine as I have only used one recipe in it and that is the sandwich bread recipe I use to make my stuffing/dressing for Thanksgiving. I really wanted to use my bread machine for more than just one recipe, even if it is a good recipe and I make it throughout the year, too.
Well, my research led me to find a slew of recipes that were very complex to very simple. I finally boiled it down to this recipe, which I tested and it was absolutely delicious!
The best part of this recipe is that you only need one flour, rice flour! Yeah! No more trying to figure out a flour blend! However, you will find that the texture can be a little gummy compared to bread made from wheat flour. But, I don't mind that a bit being it is so nice and moist.
Here is how I make my banana bread!
Ingredients:
2 ripe bananas
2 eggs, beaten
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/4 cup white rice flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon xanthan gum or guar gum
Optional: 1/4 - 1/2 cup nuts, dried fruit, and/or chocolate chips
Directions:
Whisk flour, sugar, powder, soda, gum, and salt together in a small bowl. Set aside. In another small bowl, mash bananas. Add to the bananas the eggs, oil, and vanilla. (If using nuts/fruit/chips add this to the wet ingredient mixture, too.) Mix together until combined.
If you are using the Hamilton Beach Home Baker Bread Maker like myself, pour the wet ingredients into the prepared bread pan first and then pour in the dry ingredient mixture. Place the bread pan in the bread maker and choose preset #4 Quick. Choose light for the crust setting. Then press start. When the dough comes to a rest, make sure to scrape down all the sides of the bread pan so ingredients are well combined.
If you have another bread maker, make sure it has a 1.5 - 2.0 pound capacity bread pan. Mix the dough thoroughly on the "dough" setting, about 20 minutes. Bake for 1 hour and 20 minutes.
Invert the banked loaf onto a wire rack to cool for 10-15 minutes before eating.
Watch my video below to see each step in detail!
Doesn't that bread look absolutely amazing?! I sure hope you give this recipe a try. And when you do, please leave a comment below on how it turned out. Enjoy!
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