All the banana bread lovers say “YAAY”. I know there are a lot of you out there who absolutely love banana bread, just like I do. So many of you tried my whole-wheat banana bread and now I’ve got a great alternate recipe for all those of you who’re gluten intolerant. This Gluten free banana bread is just the recipe for you. I’m sure you’ll be amazed by it’s texture and crumb! I use tapioca flour and oats to make this gluten free banana bread. I also add pecans for a crunch but you can use walnuts instead. Once this beautiful gluten free banana bread is baked and cooled, I top it with my favorite cream cheese frosting. Reminds me of my Banana cake with cream-cheese frosting.
Update- YAY! I’m glad to see that you guys tried out this recipe and liked the results. Thank you for making this gluten free banana bread at home and sharing pictures with me. I promise to share more gluten free recipes here soon. Keep baking!
Moist Gluten free banana bread ingredients
There shouldn’t be any reason for people to not be able to have banana bread! This is why I’ve made this banana bread gluten free for those of you who are gluten intolerant! I’ve used tapioca flour and gluten free rolled oats for this recipe. This banana bread recipe is unbelievably moist and soft! I’ve added crushed pecans to enhance its texture and crumb. You could use walnuts intstead too.
Ripening the bananas
When ever you’re making banana bread, make sure your bananas are very ripe. If the bananas you have at hand are not very ripe, you can simply bake them ( with the skin on) for 15 minutes at 200C.
If you’re as fond of banana recipes as I am, you should also check out
Frosting for gluten free banana bread
Banana bread is extremely versatile when it comes to frostings and toppings. You can top it with vanilla buttercream or whipped cream. You can also drizzle it with salted caramel. Basically, almost anything goes with it beautifully! I personally love it with a rich cream cheese frosting! You can also top it up with some toasted walnuts!
- 1 cup tapioca flour
- 1 cup rolled gluten free oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ cup butter, softened
- ¼ cup castor sugar
- 2 eggs
- 3 large bananas, baked in the oven at 200C for 10 minutes
- ½ cup crushed pecans
- Pre-heat the oven to 180C. Line a loaf pan with parchment paper
- In a large bowl, whisk flour, oats, baking powder, baking soda, cinnamon and ginger
- In a separate bowl beat butter and sugar.
- Add eggs and beat well.
- Mix in the bananas and use a fork to make sure it is well incorporated.
- Combine dry ingredients with the wet ingredients but do not over mix.
- Fold in the pecans.
- Transfer the batter into the loaf pan and bake at 180C for 30-40 minutes.
- Once it is cooled completely, top with
- cream cheese frosting.
when you mention butter, is it the salted one?
bake with shivesh says
yes salted one
Hi shivesh can I use this tapioca flour? https://www.amazon.in/Nutty-Yogi-Gluten-Tapioca-Flour/dp/B073VJ7P72?tag=googinhydr18418-21&tag=googinkenshoo-21&ascsubtag=572641d4-b968-48bd-82e9-e6c599b62167
I’ve not tried this brand
Pallavi Shetty says
Hi Shivesh, I wanted to ask you that you haven’t used baking powder or soda in banana cake with cream cheese. will the cake be soft? will ot give the same rise?
what can you use instead of tapioca flour?
Srivardhini Ravi says
How do I substitute the oats and tapioca flour with maida?