Growing up, I was lucky to have a mother who enjoyed baking tasty quick breads. She introduced me to the world of fresh, summer zucchini bread. As a special treat or holiday gift she would make my Nana's banana bread, which was always a family favorite. Today one of my ultimate comfort foods is a warm slice of banana bread along side my morning coffee.
After my decision to go gluten free, I realized I wouldn't be able to enjoy banana bread anymore. Knowing that most gluten free baking usually turns out dry and unappetizing, I was on a mission to find a gluten free banana bread recipe that did just the opposite.
These gluten free banana bread muffins will shock you with how moist and flavorful they are.
They taste like real bread! Total win :)
These adorable gluten free banana bread muffins passed the approval test from the "non gluten free" crowd. I even had my boyfriend going back for seconds. Always a good sign of a great recipe.
Gluten Free Banana Bread Muffins
This recipe yields enough to make two 4x8 loafs of bread or you can make muffins. The breads can be frozen and the recipe can be halved.
2 cups gluten free all purpose flour
1.5 tsp xantham gum (Use only if GF flour mix does not have xantham gum in it)
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/3 cup canola oil
4-5 extra ripe bananas, mashed (2 cups needed)
2 Tbsp reduced fat sour cream or plain greek yogurt
1 tsp vanilla extract
1/2 cup unsweetened applesauce
Pinch of brown sugar for topping
1/2 cup semisweet chocolate chips (optional)
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Spray the loaf pans (4x8 or 9x5) or muffin tin, depending if you are making bread of muffins, with vegetable oil cooking spray.
Sift gluten free flour, xantham gum, baking soda, cinnamon, and salt into a medium size bowl.
In a large bowl, whisk together sugar and eggs until light, about 2 minutes. Drizzle in canola oil while whisking. Stir in mashed bananas, sour cream or yogurt, vanilla, and applesauce until well blended.
Fold dry ingredients into the wet ingredients until just incorporated. Fold in chocolate chips or walnuts if using.
If making muffins:
Fill each muffin tin half way with the batter. For a little extra sweetness, lightly sprinkle brown sugar on the top of each muffin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for a few minutes, then transfer muffins to a cooling rack.
If making bread:
Divide the batter between the 2 prepared pans (4x8) or 1 (9x5). Fill the pans half way with the batter. For a little extra sweetness, lightly sprinkle brown sugar on top of each loaf. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the breads cool in the pan for 10 minutes, then transfer to a cooling rack.
Breads and muffins can be served warm or at room temperature.
No one will ever know they are gluten free!