I’ll be the first to admit that gluten-free baking is tougher than baking with flour. Instead of just wheat you have a hundred different varieties of flour and starches to work with and if you’ve never used them before you have no idea how they work in recipes. It’s a hassle.
I’m always drawn to making recipes that use just one type of flour because I don’t like to have to go out and buy 6 or 7 to make a single loaf of bread. This recipe only uses brown rice flour, which is a gluten-free whole grain flour that bakes well and doesn’t overpower any of the other flavors. You’ll have a hard time telling this bread is gluten-free.
I used Bob’s Red Mill’s brown rice flour for this recipe which is the least grainy I’ve found and has a great texture when baked. In baking, weight’s always the most reliable measure so if you can
Gluten-Free Peanut Butter Banana Bread
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients(Makes 1 loaf):
- 2 large bananas
- 4 eggs
- 3/4 cups sugar
- 1/2 cup peanut butter
- 1/3 cup vegetable oil
- 1 1/2 cups(240 grams) brown rice flour
- 1/2 Tablespoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup water
- Preheat your oven to 350 degrees.
- Mash the bananas until they’re completely smooth.
- In a large bowl, stir together the bananas, eggs, sugar, peanut butter, and oil until mixed.
- Add in the flour, baking soda, cinnamon, vanilla, and chocolate chips and stir.
- Slowly add the water until the batter has a loose consistency.
- Grease a 9-inch loaf pan.
- Pour the batter into the loaf pan and bake for 60 minutes until the center has set.
- Remove from the oven and let the loaf cool before cutting in.
I found my loaf got stale sitting on the counter after a day but microwaving a slice for 60 seconds between two paper towels made it taste fresh out of the oven.