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.
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.