Gluten-Free Egg-Free Banana Bread
I had 3 bananas sitting on my counter, begging to be used. This recipe is the result.
I had 3 bananas sitting on my counter, begging to be used. This recipe is the result.
- 1/4 cup butter softened
- 1 tsp vanilla
- 1 tsp baking powder
- 3/4 cup brown sugar
- 1/4 cup oil
- 3 bananas very ripe
- 2 cups gluten-free flour mix (see instructions)
- 1/4 cup grain flour (i.e. millet, sorghum, quinoa, etc.)
- 1 tsp xanthan gum
- 1/4 tsp salt
- 2 t ground flax seed
- choice of spices, to taste (cinnamon, ginger, cloves, allspice, cardamom, etc.)
- 1/2 to 3/4 cup milk
- 1/4 cup demerara sugar
- Carbohydrate 58.0766125059163 g
- Cholesterol 15.5565625 mg
- Fat 12.981299375 g
- Fiber 1.20133745781705 g
- Protein 0.739355625 g
- Saturated Fat 4.199060625 g
- Serving Size 1 1 Serving (112g)
- Sodium 99.930125 mg
- Sugar 56.8752750480992 g
- Trans Fat 0.764287125000001 g
- Calories 340 calories
Step-by-step
- Pre-heat oven to 400 degrees F.
- Grease and dust a loaf pan with GF Flour Mix.
- In a bowl, mash bananas thoroughly.
- Dump in dry ingredients, in no particular order.
- Add vanilla, oil, softened butter, and enough milk to make a very thick batter (thinner is ok, it will just take a little longer to bake).
- Pour into prepared loaf pan and spread evenly.
- Sprinkle demerara sugar evenly over top (optional).
- Bake about 40 minutes, or until cake tester comes out clean.
Building Structure Without Gluten or Eggs
Baking without traditional structural proteins requires understanding how alternative binders and starches interact. Ground flax seed absorbs moisture and creates a gel-like matrix that mimics the binding properties normally supplied by eggs. Meanwhile, xanthan gum provides the elasticity and gas retention that gluten-free flours lack, preventing the loaf from crumbling. Mashed very ripe bananas contribute natural sugars and pectin, which retain moisture and soften the crumb during the forty-minute bake at 400 degrees Fahrenheit. The combination of rice flour, potato starch, and tapioca starch balances absorption rates so the center cooks evenly without becoming dense.
Texture and Scaling Considerations
Achieving a crisp exterior depends on sprinkling demerara sugar across the top of the thick batter before placing the loaf pan into the oven. Large sugar crystals do not dissolve entirely during baking, resulting in a distinct crunch that contrasts with the tender interior. Adjusting this formulation for different yield sizes requires scaling all components proportionally, though baking times will lengthen significantly for larger pans or decrease when dividing the batter into smaller muffin tins. Testing doneness involves inserting a wooden cake tester into the center until it emerges clean with no wet crumbs adhering to the wood.
