Gluten-Free Banana Bread
GF Banana Bread is moist, soft, and delicious! It's made using the ripest bananas and is very easy to make!
Ingredients
- 1 cup buckwheat flour
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 2 teaspoon baking powder
- Pinch of salt
- Cinnamon (optional)
- 1 cup granulated sugar
- 1/2 cup sunflower oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- 1/2 cup milk
- Nuts (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 loaf pan 9x5-inch. 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 preparation.
- 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.
- 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.
Notes
- 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.