Gluten Free Buttermilk Banana Bread

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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.

Gluten Free Buttermilk Banana Bread

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.

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.

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

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Gluten Free Buttermilk Banana Bread

March 3, 2017

by Brandi

Category From My Kitchen

Persons

2

Prep Time

20 minutes

Cook Time

1 hour

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.

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

• Preheat oven to 350 degrees.
• Prepare two loaf pans by lining with parchment paper leaving an overhang of at least two inches all the way around the pan.
• Mash bananas.
• In a stand mixer, cream together butter and sugar until fluffy.
• Add eggs, bananas, and vanilla to butter mixture and mix well.
• In a seperate bowl, shift together dry ingredients.
• Add about half the dry ingredients to the butter mixture and mix until blended.
• Stir in half the buttermilk to the butter mixture.
• Add remaining dry ingredients and blend well.
• Stir in remaining buttermilk.
• Divide batter between the two prepared pans.
• 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.
• Immediately lift bread out of pans using the over hanging parchment paper and place on cooling rack to cool.

Tags

Bread,

Breakfast,

Fruit,

Gluten Free,

Recipe

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