Not to brag, but my mom makes the best banana bread....ever! When I first went gluten-free, over a decade ago, her banana bread was the one thing I couldn’t resist. I considered it worth the suffering when I cheated. It had a perfect crust on the outside and melted in my mouth when I ate it right out of the oven (yes, I burned my mouth on it several times and it was worth it). A few years ago, she gave me a box full of old family recipes and the banana bread recipe was in there. I’ve succeeded in converting it to something that I can eat today; while it’s not a perfect conversion (hers is still sweeter), it’s pretty close and so delicious. Just the other day I caught my youngest licking the top of the piping hot bread right after I took it out of the oven and I remembered doing the exact same thing when I was a kid. Give it a try and see what you think!
½ cup (87 grams) buckwheat flour
½ cup (87 grams) sweet white rice flour
2/3 cup (75 grams) tapioca flour
¾ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup palm shortening
¼ cup almond milk
1 teaspoon apple cider vinegar
2/3 cup maple syrup
2 teaspoons vanilla
2 mashed ripe bananas
Preheat your oven to 350 degrees.
Prepare a glass loaf pan by coating with a nonstick coconut oil spray or rubbing all sides of the pan with butter.
In a large bowl, weigh or measure your flours and add all dry ingredients.
Whisk until well combined and the color is uniform. Set aside.
Add the shortening to the dry ingredients and stir until crumbles form.
To the flour and shortening mixture, add the milk, cider vinegar, eggs, maple syrup and vanilla.
Stir until a batter forms, there will be some clumps of shortening and that’s okay.
Stir in your mashed bananas.
When all ingredients are well combined, pour into the prepared loaf pan.
Bake at 350 degrees for 40-50 minutes. Your bread is finished baking when a knife inserted into the center comes out clean. The crust will be dark brown and will spring back when touched.
The banana bread will keep well when covered on the counter for a day or two.
*Egg-free option: This recipe has been tested using Vegan Egg replacer and will need about 10 extra minutes of baking time.
*Substitutions: This recipe has only been tested using these specific flours. I don't know if the flours you have will work as a substitute because gluten-free baking is not as straight forward as traditional baking. If you'd like to give it a try using what you have on hand, substitute by using the weights I've provided and not the volume. If you'd like to try using a gluten free all-purpose flour, make your substitution by combining the weights of each flour listed above (250 grams). To be clear, I haven't tested this method, but it should work.
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