Cinnamon and olive banana bread sliced

Cinnamon gluten-free banana bread

This is a very basic version of a gluten-free banana bread recipe, with a cosy taste of cinnamon and a subtle flavor of olive oil. You can enrich it in many different ways, following your taste. I add sliced almonds and chopped walnuts. Similarly, coarsely chopped pecans, hazelnuts or chocolate chips work well.

Making this gluten-free banana bread is super easy and you won’t even need electric whips! (But to make it super quickly, you can definitely use them or even a stand mixer.) Since eggs don’t have to be whipped for long, you can just mix all the ingredients with a spoon or a fork. Likewise for bananas, if they are well ripe it is enough to mash them with a fork.

Excellent for breakfast or as a snack, this cinnamon banana bread is perfect to prepare when we have well ripe bananas at home, with almost black peel.

Unlike the original recipe with wheat, this recipe includes only rice flour and corn starch. Moreover, it is without butter or other dairy products. This makes it perfect for both celiacs and lactose intolerant people. It’s made without commercial blends or gums. However, this gluten and lactose-free banana bread keeps soft for 3-4 days at room temperature, in an air-tight container.

Cinnamon gluten-free banana bread

5 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

Ingredients

  • 3 medium bananas

  • 125 ml / ½ cup of olive oil

  • 180 g / 1 cup + 2 tablespoons rice flour

  • 40 g / 4 tbsp corn starch

  • 2 eggs

  • 140 g / ½ cup cane sugar

  • 8 g / 2 tsp baking powder

  • 1 tsp cinnamon powder

  • 1 pinch salt

  • 1 pinch baking soda

How to

  • Pre-heat the oven to 170°C / 340°F.
  • Start by peeling the bananas and cutting them into slices. Put them in a bowl and mash them with a fork until you get a puree. Don’t worry if you have a few bigger pieces. If you prefer, however, you can use a mixer to have a more smooth puree.
  • Open the eggs in a big bowl and mix them briefly with a spoon. You don’t have to whip them for a long time, but simply mix the yolk and egg white. Then add the mashed banana pulp.
  • Mix it with the eggs, always using the spoon or whisk. Pour in the olive oil and add it to the mixture. Add the sugar too.
  • Mix well, then add the flours: rice flour, corn starch, baking soda, baking powder and cinnamon. Stir vigorously. Initially the mixture will be a bit difficult to mix, but in the end you will get a smooth batter without problems.
  • At last, fold in the nuts, chocolate chips or anything else you have chosen.
  • Line a 24 × 10 cm (9″ x 4″) loaf pan with baking paper.
  • Pour the batter evenly in the tin. Sprinke with more almonds bites, chocolate chips or sugar.
  • Bake the banana bread in a preheated oven at 170°C / 340°F for 50 minutes/ 1 hour. at the 50 minutes mark, test with a toothpick to check that it is well cooked inside. Then take it out of the oven and let it cool completely before removing it from the mold.

What other naturally gluten-free flours can I use?

If you like a more rustic taste, you can sub half of the rice flour for sorghum flour or corn flour. The corn starch could be as well potato starch or tapioca starch. The final result won’t change.

How can I make a vegan AND gluten-free banana bread recipe?

If you are looking for a recipe that is both vegan and gluten-free, I suggest you to try my other recipe (CLICK HERE). The plant-based yogurt give it just the right softness.

And to keep updated on all my latest recipe, you can follow me on Instagram or Pinterest. If you need any help with the recipe, leave a comment and I will help you in a short time.

2 Comments

  1. I am in banana bread heaven! Exactly what I was hoping for,- and so easy.
    Thank you Marta!!!!!!

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