Does the world need another banana bread recipe? Probably not. But I'm going to share with you anyways because my family absolutely loves this gluten free maple banana bread. I mean, they love it so much that one loaf is basically a single serving. Since it has less refined sugar than most banana bread plus gluten free oats added in, I don't feel so bad about letting them splurge on this treat. Besides, banana bread is super easy to make and almost foolproof so this is a great recipe for a baker of any experience level.
Ingredients
Flour - for almost all of my recipes, I use Bob's Red Mill 1:1 Gluten Free Flour Blend. I have found it to be the most versatile gluten free flour. It works particularly well in cakes and quickbreads, like this maple banan bread. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
Oat Flour - I like to add a little oat flour to my maple banana bread to give it a more hearty consistency. You can buy pre-made gluten free oat flour from Bob's Red Mill, but most of the time I just throw some gluten free oats into the food processor and grind them until they are a fine consistency.
Baking Powder - Banana bread batter can be very heavy, so we definitely need some leavener to keep it light and fluffy.
Spices - I personally adore cinnamon in this maple banana bread, but you could also add a little nutmeg if you want.
Olive Oil - Part of the moisture of this bread comes from the fact that it uses oil instead of butter. Don't substitute here.
Sugar - White sugar will work fine for this recipe.
Eggs - Eggs are the piece that hold the dough together. I have not tried this recipe without eggs (vegan) and I don't suggest it. If you need an egg free recipe, I suggest looking for one specifically made for that diet to avoid disappointment here.
Maple Syrup - The syrup plays a number of roles in this recipe - sweetness, flavor and moisture. Use a good quality Grade A maple syrup. for the best result.
Vanilla - Just a hint of vanilla to sweeten the flavor.
Bananas - The star of any banana bread. You want to go for ripe or overripe bananas as the banana flavor really shines through the riper the bananas are.
Nuts - Totally optional. I used walnuts, but pecans would also be delicious. If you're nut free, you can eliminate them with no other changes needed in the recipe.
That's it!
How do you make banana bread with maple syrup?
As I mentioned, banana bread is so easy to make. It doesn't even require a mixer. First, you will combine all of your dry ingredients in a large bowl. Then in a second bowl, whisk your eggs until they are frothy. Add the olive oil, maple syrup and vanilla to the eggs and whisk until combined. Pour the wet ingredients into the dry and fold them together. Add your mashed bananas and nuts and fold until they are just combined. Pour it all into your loaf pan and you're ready to bake.
How do you store gluten free maple banana bread?
Store this banana bread in an air tight container. Technically banana bread does not need to be refrigerated. However, if you like in a warmer climate like I do, you may want to stick yours in the refrigerator because the bananas can begin to ferment after a day or two at warmer temps.
If you're looking for other ways to use ripe bananas, check out these great recipes!
Gluten Free Banana Bread Coffee Cake
Gluten Free Banana Chocolate Chip Muffins
Gluten Free Banana Cake
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Ingredients
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Gluten Free Oat Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ⅓ Cup Sugar
- 2 Eggs
- ½ Cup Olive Oil
- ¼ Cup Grade A Maple Syrup
- 1 teaspoon Vanilla
- 2 Ripe Bananas mashed
- ½ Cup Walnuts roughly chopped
Instructions
- Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine flour, oat flour, sugar, baking powder, salt and cinnamon. Stir until well mixed and set aside.
- In a smaller bowl, crack two eggs. Whisk until the eggs are frothy.
- Add the oil, maple syrup and vanilla to the eggs. Whisk until well combined.
- Pour the egg mixture into the flour mixture. Fold together with a spatula.
- Add the mashed bananas and walnuts. Fold until just evenly incorporated.
- Pour batter into your prepared loaf pan.
- Sprinkle top with oats for decoration (optional)
- Bake 45-50 minutes until top springs back when poked.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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