I have tried a lot of recipes from various blogs, you tube videos and books to find a gluten-free banana bread which holds its shape and tastes good too. The basic recipe is pretty much the same in almost all the books and online posts but either they break while slicing or ended up being really hard. After making some tweaks I was able to bake a moist gluten free banana bread with gooey chocolate chips which tastes yummy and did not break when slicing.
INGREDIENTS:
2 1/2 cups gluten-free oats flour (I used Bob’s Red Mill Brand)
In a bowl add oat flour, baking soda, salt, baking powder, cinnamon. Mix well.
In a blender put chopped bananas, apple cider vinegar, milk, oil, vanilla, applesauce. Blend until smooth.
Add the wet ingredients to the bowl and mix well.
Add nuts or chocolate chips and mix again
Pour the batter into a greased loaf pan.
You can add nuts or chocolate chips on top if you want. (highly recommended)
Bake for 50-60 mins.
Bread is ready when it turns golden and a knife inserted near the center comes out clean.
Let the bread cool for atleast 30 mins before slicing it.
NOTES:
If you do not have applesauce then just increase the maple/agave nectar to 3/4 cup.
I grind my own cinnamon to a coarse texture so I can actually have a bite of it in the bread.
Apple cider Vinegar helps the bread to rise. If you do not mind your bread not rising, you can omit it.
All ovens are different so check your bread after 50 mins.
I know it is tempting but the key to having a bread which does not break while slicing is letting it cool completely. So give your bread at least 30 mins to cool.
It is amazing on its own but top it with nut butters to jazz it up even more.
It is an ideal grab and go breakfast option or as an anytime snack.
This bread keeps fine in the fridge for a few days. Store it in the freezer for long-term uses.
