Simple, Speedy Gluten-Free Banana Bread
- 15m Prep Time
- 55m Cook Time
- 1h 10mReady In
A simple, speedy gluten-free banana bread made with teff flour and all-purpose gluten-free flour. It's bready, slightly sweet, and perfect any time of day.
Ingredients
- 237 ml all-purpose flour (gluten free or regular)
- 237 ml teff flour
- 4.93 ml baking soda
- 1.23 ml salt
- 4.93 ml ground cinnamon
- 118 ml butter softened
- 177 ml brown sugar
- 552 ml mashed overripe bananas
- 2 eggs beaten
- 9.86 ml vanilla extract
- nuts or chocolate chips
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 99.4 mg
- Iron: 2.35 mg
- Magnesium: 40.7 mg
- Phosphorus: 180 mg
- Potassium: 132 mg
- Zinc: 0.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour (gluten free or regular)
- 237 ml teff flour
- 4.93 ml baking soda
- 1.23 ml salt
- 4.93 ml ground cinnamon
- 177 ml brown sugar
- 552 ml mashed overripe bananas
- 9.86 ml vanilla extract
- nuts or chocolate chips
Prepare
- Soften 118 ml butter
- Beat 2 eggs
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
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Step 2.
In a large bowl, combine 1 cup all-purpose gluten-free flour (or regular), 1 cup teff flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Add 1 teaspoon ground cinnamon if using, and whisk together lightly.
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Step 3.
In a separate bowl, cream together ½ cup softened butter and ¾ cup brown sugar until light and fluffy, about 2 minutes with an electric mixer or by hand.
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Step 4.
In another bowl, mash 2⅓ cups overripe bananas (about 4-5 bananas) with a fork until smooth. Stir in 2 beaten eggs and 2 teaspoons vanilla extract if using. Mix thoroughly.
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Step 5.
Pour the banana-egg mixture into the butter-sugar mixture and stir until well combined. Then add this wet mixture to the dry flour mixture and stir just until no dry streaks remain. Fold in ¼ to ½ cup nuts or chocolate chips if using.
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Step 6.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
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Step 7.
Immediately remove the loaf from the pan using the parchment paper or by inverting onto a wire rack. Let cool on the rack for at least 10 minutes (20 minutes recommended for gluten-free flour) before slicing and serving.