Protein packed, Moist Gluten-free Banana bread
The aroma of Freshly Baked Banana Bread should be made into a candle or a diffuser. I bet people will have better mornings :). I love Banana bread and I can’t wait for you to try this surprisingly easy recipe to make deliciously moist, Gluten-free Banana Bread with double flour power – sorghum and roasted chickpea flour!
What gluten-free flour to use for Banana Bread?
The combination of sorghum flour and roasted chickpea flour works wonderfully well for giving a beautiful texture to the bread. Some other gluten-free flour options to use are:
1. rice flour and almond flour combination.
2. cornflour and quinoa
Flour blends:
1. Bob’s Mill Gluten-free flour for baking.
Why does Gluten-Free Banana bread not rise?
The reason varies depending on whether you’re using a recipe with yeast or without. Here’s what you need to ensure:
- For a no-yeast recipe:
- The baking powder and baking soda used for leavening are not expired. The quantities of leavening agents are slightly higher than that required when baking with regular flours.
- Sieve the baking powder and baking soda so that they are incorporated well and make sure you don’t over-mix.
- The oven is pre-heated to the optimal temperature when you put in the batter.
- Gluten-free flours absorb more moisture than regular flour, follow the recipe to make sure there’s enough liquid in the batter.
- For a recipe with yeast:
- The active dry yeast or rapid rise yeast is not expired.
- Allow for appropriate time and temperature for proofing.
How to make a Gluten-free Banana Bread:
How ripe should the bananas be for banana bread?
Bananas with a yellow spotty peels or brownish peels are great for banana bread. Just make sure the bananas are not rotten or infested with flies. The ripe bananas tend a moist texture and natural sweetness to the bread. Hence the more ripe the bananas are, the better.
Can I make this banana bread Vegan?
Absolutely! This recipe can easily be made vegan with the following substitutions:
- Fat: Use coconut oil or almond butter instead of cream-cheese.
- Eggs: Use 1/2 cup applesauce to substitute for 2 eggs.
- Milk: Use oat milk or almond milk in the same ratio.
What ingredients to use for Gluten-free Banana bread?
With just a handful of ingredients make this gorgeous loaf of banana bread at home:
- Leavening agents: Baking powder and baking soda make this gorgeous bread rise.
- Walnuts: The crunchy walnuts add a delightful bite to the bread.
- Flour: Sorghum and Roasted chickpea flour. Roasted chickpea flour provides a great nutty flavor and also acts as a binder giving the banana bread a nice cohesive texture.
- Bananas: The star ingredient of this recipe! Make sure they are ripe and sweet.
- Sugar: Brown sugar in this recipe renders a nice rich molasses flavor.
- Fat: Cream cheese makes the bread moist and light.
- Eggs: Eggs make the bread moist, and stable. In gluten-free baking, they also play an important part of binding the batter together.
- Flavor: I’ve added some fresh vanilla extract and ground cinnamon for a beautiful aromatic flavor to this bread. You can also try using ground cardamom.
Step by Step process of making Gluten-free banana bread
Preparation:
- Eggs, milk, and cream cheese are at room temperature.
- Grease a loaf pan with butter, dust it with some flour and line with parchment paper. (Pic#1)
- Peel the bananas, grate or mash them with a fork to make a smooth paste. (Pic#2)
- Preheat the oven to 375 deg F.
Dry mixture:
- In a mixing bowl, sieve together the flours (sorghum and roasted chickpea), baking powder, baking soda, ground cinnamon, and salt. (Pic#3)
- Roughly chop/ crush the walnuts and add half of them to the dry mixture. (Pic#4)
Wet Mixture:
- In a mixing bowl, using a hand mixer, beat cream cheese for 30 seconds to a minute. Add in brown sugar and blend them together for about a minute. Add in about 2 tbsp of milk as you blend cream cheese and sugar together. (Pic#5)
- Add the eggs one by one into the mix, making sure they are blended well (Pic#6). Also, add vanilla extract and beat for 30 more seconds. (Pic#7)
- Add the mashed bananas into the wet mixture, and incorporate well. (Pic#8)
The Batter:
- Add the dry mixture into the wet mixture in batches, mixing thoroughly before adding more dry mixture (Pic#9). The cake batter seems runnier than a regular banana bread, but trust the process.
- Once you’re done combining the mixtures, mix well again using a spatula, making sure there is no flour left uncombined. (Pic#10)
Baking:
- Pour the batter into the prepared loaf pan and gently tap the pan on the counter to get rid of any air bubbles.
- Garnish the top with the remaining walnuts and also sprinkle some brown sugar on top. This additional sugar adds a lovely caramel taste to the bake.
- Place the loaf pan in the middle rack of the oven and bake for 42-45 mins. Insert a toothpick/ skewer into the middle to see if it comes out clean. If the toothpick doesn’t come out clean, bake for another 5 minutes as the baking time may vary from oven to oven.
- Turn off the oven and let it remain for 3-4 additional minutes.
- Take out the loaf pan and cool on a wire rack for 15-20 minutes, and de-mould the Banana Bread.
Serving:
- Slice it and enjoy with your favorite beverage. I love my banana bread with a nice cup of coffee :).
What’s your favorite pairing of banana bread? Do let me know in the comments.
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The aroma of Freshly Baked Banana Bread should be used to make a candle or a diffuser. I bet, people will have better start to their day this heavenly scent 🙂. I love Banana bread and I can't wait for you to try this surprisingly easy recipe to make Deliciously Moist, Gluten-free Banana Bread with Double flour power - Sorghum and Roasted Chickpea flour!
Equipment
- 1 Hand mixer Braun Hand mixer
- 2 Mixing bowls
- 1 Oven
Ingredients
Dry Mixture
- 1 cup Sorghum flour Certified gluten-free
- ¼ cup Roasted Chickpea flour Certified gluten-free
- 1 tsp Baking Powder Certified gluten-free
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Ground Cinnamon
Wet mixture
- 2 Ripe Bananas
- 2 Large Eggs
- ½ cup Brown sugar 1 tsp for sprinkling on top
- ⅓ cup Cream cheese
- 1 tsp Pure Vanilla extract
- ¼ cup Milk 2% or Full Cream
Optional
- ⅓ cup Walnut/ Pecan
Instructions
Preparation
- Eggs, milk, and cream cheese are at room temperature. Grease a loaf pan with butter, dust it with some flour and line with parchment paper.
- Peel the bananas, grate or mash them with a fork to make a smooth paste.
- Preheat the oven to 375 deg F.
Make the Dry mixture
- In a mixing bowl, sieve together the flours (sorghum and roasted chickpea), baking powder, baking soda, ground cinnamon, and salt.
- Roughly chop/ crush the walnuts and add half of them to the dry mixture.
Make the wet Mixture
- In a mixing bowl, using a hand mixer, beat cream cheese for 30 seconds to a minute. Add in brown sugar and blend them together for about a minute. Add in about 2 tbsp of milk as you blend cream cheese and sugar together.
- Add the eggs one by one into the mix, making sure they are blended well. Also, add vanilla extract and beat for 30 more seconds.
- Add the mashed bananas into the wet mixture, and incorporate well.
Make the Batter
- Add the dry mixture into the wet mixture in batches, mixing thoroughly before adding more dry mixture.
- Once you're done combining the mixtures, mix well again using a spatula, making sure there is no flour left uncombined.
Baking
- Pour the batter into the prepared loaf pan and gently tap the pan on the counter to get rid of any air bubbles.
- Garnish the top with the remaining walnuts and also sprinkle some brown sugar on top. This additional sugar adds a lovely caramel taste to the bake.
- Place the loaf pan in the middle rack of the oven and bake for 42-45 mins. Insert a toothpick/ skewer into the middle to see if it comes out clean. If the toothpick doesn't come out clean, bake for another 5 minutes as the baking time may vary from oven to oven. Turn off the oven and let it remain for 3-4 additional minutes.
Serving
- Take out the loaf pan and cool on a wire rack for 15-20 minutes, take out the loaf onto the serving dish, slice it and enjoy with your favorite beverage!