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March 3, 2017 by Brandi

Gluten Free Buttermilk Banana Bread

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Gluten Free Buttermilk Banana Bread - Buttermilk combines with bananas to make a heavenly banana bread that you will not believe is gluten free too

Gluten Free Buttermilk Banana Bread - Buttermilk combines with bananas to make a heavenly banana bread that you will not believe is gluten free too

This post, Gluten Free Buttermilk Banana Bread, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you.

I have made a lot of banana bread in my life. But I never thought of using buttermilk in the mix until recently. Buttermilk pairs perfectly with bananas and truly makes this gluten free buttermilk banana bread amazing.

A couple months ago while discussing ways to bring up my mom’s potassium level we got on the subject of banana bread. James started reminiscing about the banana bread his mom made when he was growing up. I immediately text my mother-in-law to see if she still had the recipe. She said she would email it to me and I told James I would make it. He asked if the bread would be “regular” or gluten free. I responded with gluten free of course and he sighed (clearly he is not a big fan of gluten free).

A few days later, I converted the recipe my mother-in-law sent me to gluten free and the girls and I made banana bread. The whole house smelled amazing. When James came home from work he took a pinch off a piece of the gluten free buttermilk banana bread to try it. The next thing I knew he had a huge hunk of a slice slattered with butter and was chowing down. Of course, I teased him a bit about not liking gluten free and he shrugged and responded that my baking skills trumped his dislike of gluten free products.
Gluten Free Buttermilk Banana Bread

Gluten Free Buttermilk Banana Bread - Buttermilk combines with bananas to make a heavenly banana bread that you will not believe is gluten free too

Ingredients:
  • 3 bananas
  • 2 cups gluten free flour* See notes below
  • 3 tsp xanthan gum* See notes below
  • 1 tsp baking soda
  • 1 TBSP baking powder
  • 1/2 tsp sea salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, room temperature
  • 2 eggs
  • 1 TBSP vanilla
  • 6 TBSP buttermilk
Directions:
  1. Preheat oven to 350 degrees.
  2. Prepare two loaf pans by lining with parchment paper leaving an overhang of at least two inches all the way around the pan.
  3. Mash bananas.
  4. In a stand mixer, cream together butter and sugar until fluffy.
  5. Add eggs, bananas, and vanilla to butter mixture and mix well.
  6. In a separate bowl, shift together dry ingredients.
  7. Add about half the dry ingredients to the butter mixture and mix until blended.
  8. Stir in half the buttermilk to the butter mixture.
  9. Add remaining dry ingredients and blend well.
  10. Stir in remaining buttermilk.
  11. Divide batter between the two prepared pans.
  12. Bake for 30 minutes then reduce heat to 325 degrees and bake for an additional 30 minutes or until toothpick inserted in middle comes out clean.
  13. Immediately lift bread out of pans using the over hanging parchment paper and place on cooling rack to cool.

Gluten Free Buttermilk Banana Bread - Buttermilk combines with bananas to make a heavenly banana bread that you will not believe is gluten free too

NOTES:
  • I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.
To store:
  1. Place completely cooled gluten free buttermilk banana bread in an airtight container or zip top bag.
  2. Store on the counter for up to 4 days. This is only a guess as to how long the loaves can be stored on the counter. I usually freeze one loaf.
To freeze:
  1. Once loaf is completely cool, wrap it tightly in two layers of plastic wrap.
  2. Wrap a layer of aluminum foil over the plastic wrap.
  3. Place into zip top freezer safe bag.
  4. Store in the freezer for up to 6 months.
To use:
  1. Thaw on the counter for a couple of hours before slicing and enjoying.

Gluten Free Buttermilk Banana Bread - Buttermilk combines with bananas to make a heavenly banana bread that you will not believe is gluten free too

I make gluten free buttermilk banana bread at least twice a month and it always goes quickly. Not only do the girls want to eat it for a breakfast but they also want it for snacks and any other time they think they can get away with it. 🙂

What’s your favorite way to enjoy bananas?

Have a great day!

Brandi

This post may or may not contain referral links.  Please read my disclosure policy here.

Print this recipe

Gluten Free Buttermilk Banana Bread

Category From My Kitchen

Tags

Bread,
Breakfast,
Fruit,
Gluten Free,
Recipe
Brandi
March 3, 2017
by Brandi
Persons
2
Prep Time
20 minutes
Cook Time
1 hour
© 2023 This recipe originally appeared on www.penguinsinpink.com

Ingredients

  • 3 bananas
  • 2 cups gluten free flour* See notes below
  • 3 tsp xanthan gum* See notes below
  • 1 tsp baking soda
  • 1 TBSP baking powder
  • 1/2 tsp sea salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, room temperature
  • 2 eggs
  • 1 TBSP vanilla
  • 6 TBSP buttermilk

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare two loaf pans by lining with parchment paper leaving an overhang of at least two inches all the way around the pan.
  3. Mash bananas.
  4. In a stand mixer, cream together butter and sugar until fluffy.
  5. Add eggs, bananas, and vanilla to butter mixture and mix well.
  6. In a seperate bowl, shift together dry ingredients.
  7. Add about half the dry ingredients to the butter mixture and mix until blended.
  8. Stir in half the buttermilk to the butter mixture.
  9. Add remaining dry ingredients and blend well.
  10. Stir in remaining buttermilk.
  11. Divide batter between the two prepared pans.
  12. Bake for 30 minutes then reduce heat to 325 degrees and bake for an additional 30 minutes or until toothpick inserted in middle comes out clean.
  13. Immediately lift bread out of pans using the over hanging parchment paper and place on cooling rack to cool.

Notes

I use Better Batter's gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don't, you'll need to add 3 tsp of xanthan gum to the ingredients.
To store: Place completely cooled gluten free buttermilk banana bread in an airtight container or zip top bag. Store on the counter for up to 4 days. This is only a guess as to how long the loaves can be stored on the counter. I usually freeze one loaf.
To freeze: Once loaf is completely cool, wrap it tightly in two layers of plastic wrap. Wrap a layer of aluminum foil over the plastic wrap. Place into zip top freezer safe bag. Store in the freezer for up to 6 months.
To use: Thaw on the counter for a couple of hours before slicing and enjoying.

http://penguinsinpink.com/gluten-free-buttermilk-banana-bread/

Looking for more Breakfast bread Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!


Gluten Free Buttermilk Banana Bread - Buttermilk combines with bananas to make a heavenly banana bread that you will not believe is gluten free too

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Comments

  1. Susie Davis says

    March 26, 2017 at 8:04 am

    Awesome! Thank you for converting this to gluten free!

    Reply
    • Brandi says

      April 1, 2017 at 8:24 pm

      You are welcome!

      Reply

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