Edit ModuleShow Tags

Gluten-Free Banana Nut Bread Recipe


Published:

Gluten-Free Banana Nut Bread

Photography Terry Brennan, Food Styling Lara Miklasevics

If you didn’t tell someone that this banana bread is gluten free, they wouldn’t be able to figure it out, notes the recipe creator, local chef and cookbook author Robin Asbell, who contributed this to Real Food. This is great just out of the oven or toasted the next day, slathered with peanut butter.

A note on cooking gluten free: Without gluten, which acts to bind dough and provide structure, leavened breads can’t form the open texture we expect and enjoy. That’s why we use gums and binders, such as xanthan gum in this recipe, which is made by a special bacteria that, when mixed with water, becomes a gum, notes Asbell. It’s an indigestible carbohydrate, and you use such a tiny amount of it that it has little nutritional effect.

Banana bread is always a good way to use those ripe or overripe bananas you may have hanging around the kitchen—and you can celebrate National Banana Lover’s Day August 27 to boot.

Gluten-Free Banana Nut Bread

Makes 8 Servings

Cooking spray
2 c. Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
12 tsp. xanthan gum
2 tsp. baking powder
12 tsp. salt
2 large bananas, ripened
12 c. milk
14 c. canola oil or butter
1 c. brown sugar
2 large eggs
1 tsp. vanilla
12 c. chopped pecans

Preheat oven to 350°F. Oil or spray a standard loaf pan.

In a large bowl, combine flour, xanthan gum, baking powder, and salt. In a food processor, purée bananas. Add milk, oil, brown sugar, eggs, and vanilla, and process until smooth and well mixed. Combine with dry ingredients and beat with a whisk or wooden spoon until a smooth batter forms. Scrape into prepared pan and sprinkle with pecans. Use a spatula to swirl them in and smooth top of batter.

Bake about 1 hour, until top is golden brown and a toothpick inserted in center comes out clean. Cool in pan on a rack. Tightly wrapped bread can be stored in refrigerator up to 1 week.

Nutrition info (Per Serving): Calories 343 (120 From Fat); Fat 14g (Sat. 2g); Chol 47mg; Sodium 299mg; Carb 52g; Fiber 3g; Protein 4g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

VOTE: Girl Scouts Team Up with Hi-Lo Diner

Girl Scout cookie pies, donuts, and shakes—and you choose the local troop to get the sale

Pepito’s to Become El Burrito Minneapolis

The Pepito’s/Parkway Theater combo is sold to local entrepreneurs who have a restaurant tenant and theater remodeling plans.

James Beard Semifinalists Are Cheaper by the Dozen

Ten chefs and two restaurants were named to the 2018 James Beard Award semifinalist list

Banana Pudding Pie Recipe

Make some new sweet memories with a retro dessert

Bonterra Vineyards and the Future of Organic Farming

Learn how Bonterra Organic Vineyards set the standard for organic winemaking, then sample Bonterra at this year's Food & Wine Experience March 3-4, 2018

10 Best Friday Fish Fries for Lent

Christian or not, get your fried fish here around the Twin Cities

3 Things to Eat This Week: Valentine's Edition

If you forgot to make reservations for Valentine's Day week, you're not too late—these, ahem, romantic spots will still have you

Kimchi and Gruyère Pizza Recipe

Step up your pizza game with outside-the-box homemade pie

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants
Edit ModuleShow Tags
Edit ModuleShow Tags