Gluten-Free Banana Bread
GF Banana Buckwheat Bread is moist, soft, and delicious! It’s made using the ripest bananas and with buckwheat flour. Super easy to make and pairs well with many adds.
Jump to Recipe
About this recipe
This GF Banana Bread is soft, tasty, and very easy to make, like this recipe of banana buckwheat muffins that is very similar but in a muffin version.
The key to the recipes with bananas is that they must be very ripe. The main flour of the recipe is buckwheat flour and it’s made with oil. It’s perfect for breakfast, as a snack, or tea time.
The cake pairs well with many toppings. It’s finished with dulce de leche and coconut, but you can top it with cream cheese frosting, add almonds, chocolate, and so on. It’s a classic that you have no excuse not to prepare, and it also freezes very well!
Ingredients:
The main ingredients of this recipe are:
- Gluten-free flour: the main flour of this recipe is buckwheat flour which gives the loaf cake a particular texture and flavor. It also has white rice flour and cornstarch.
- Bananas: it´s best ripe bananas because they get sweeter over time and the loaf cake would be tastier.
- Oil: sunflower oil but coconut oil should work well.
- Sugar: white granulated sugar but you can also use brown sugar.
- Dulce de leche: this recipe calls for familiar dulce de leche since its consistency is lighter and it is easier to spread it on the surface of the pudding without breaking it.
- Shredded coconut: Dulce de leche and shredded coconut never fails.
- Optional add-ins: walnuts, almonds, chocolate, and so on.
How to make GF Banana Bread
Preheat the oven to 350°F (180°C).
Lightly grease the bottom and sides of a 9×5 loaf pan or line with parchment paper. Set aside.
Whisk buckwheat flour, white rice flour, corn starch, baking powder, salt, and ground cinnamon (optional) in a bowl. Set aside.
In a large bowl beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
Mash the bananas with a fork and add to the mixture.
Add the dry ingredients and mix them along with the milk. Mix until incorporated well. Add walnuts if desired.
Pour the mixture into the prepared pan.
Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
When completely cooled spread dulce de leche on the surface and sprinkle with shredded coconut.
Variations
- Flours: you can try a different mix of GF flours. Brown rice flour works well instead of white rice flour. Almond flour is another excellent option for this cake.
- Add-ins: add chips/chunks of chocolate, nuts, almonds, raisins, and so on.
- Toppings: you have different options to end up the cake like cream cheese frosting, chocolate ganache, or leave it as it is.
Storing
Store the cake at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze it, it’s better if you slice it up before freezing so you don’t need to defrost the entire cake.
FAQ
Can I make this recipe vegan?
Yes, you should use vegetable milk, like almond, or soy milk, and no eggs. The texture is more compact, but it’s very tasty. I leave you the link for the vegan banana bread version.
More recipes with bananas
Gluten-Free Banana Buckwheat Bread
Ingredients
- 1 cup buckwheat flour
- ½ cup rice flour
- ½ cup cornstarch
- 2 teaspoon baking powder
- Pinch of salt
- Cinnamon (optional)
- 1 cup granulated sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- ½ cup milk
- Walnuts (optional)
- Dulce de leche (optional)
- Shredded coconut (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a 9×5-inch loaf pan. Set aside.
- Whisk buckwheat flour, white rice flour, corn starch, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
- In another bowl beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Mash the bananas with a fork and add to the mixture.
- Add the dry ingredients along with the milk. Mix well until all the ingredients are incorporated. Add walnuts if desired.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes or until cooked, keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out with no streaks of batter.
- Let cool before removing.
- When completely cooled spread dulce de leche on the surface and sprinkle with shredded coconut.
