Gluten Free Banana Bread

I had not baked a banana cake in a long time and felt like baking one; that too a gluten free version. I’m really into gluten free baking these days and honestly, you will not be able to tell the difference, unless you’re told so!

I also prefer to follow a recipe that has multiple flours put together, that can be compared to a gluten free flour blend. I had tried using gluten free flour to bake a cake, but it didn’t quite turn out well. Ever since then, I’d rather go thru the long route, and bake gluten free cake/muffin/cupcake using multiple types of flour.

This gluten free banana cake is super moist and honestly you should give this a try 😊.

Recipe from https://www.faithfullyglutenfree.com/gluten-free-banana-bread/

Ingredients

  • Unsalted butter – 113 gm, softened
  • Granulated sugar – 70 gm
  • Brown sugar – 100 gm
  • Overripe bananas – 3, mashed
  • Eggs – 2, large  
  • Pure vanilla extract – 1 tsp
  • Sorghum flour – 138 gm
  • Potato starch – 51 gm
  • Tapioca starch – 28 gm
  • Baking soda – 1 1/2 tsp
  • Salt – ½ tsp
  • Xanthan gum – 1/2 tsp

Method

  • Preheat oven to 350 degrees F. Line a 8.5″x4.5″x3″ loaf pan with parchment paper, so that the paper sticks up the two long sides of the pan. Set aside.
  • In a large mixing bowl, cream together the butter, sugar, and brown sugar.
  • In a separate bowl, mash the bananas, and stir in the eggs and vanilla.
  • Pour the banana mixture into the butter/sugar bowl and stir until fully combined.
  • In a separate bowl, whisk together the sorghum flour, potato starch, tapioca starch, baking soda, salt, and xanthan gum.
  • Add the dry ingredients to the wet ingredients and stir just to combine.
  • Pour the batter into the prepared baking pan.
  • Bake in the middle of the oven for about 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the top of the loaf looks to be getting too dark, cover the top loosely with aluminum foil.
  • Allow to sit for 5 minutes before lifting the loaf out of the pan onto a wire cooling rack. Let the loaf cool completely before wrapping in plastic wrap. It can be stored on the counter or in the fridge.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz   

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