Recipe: Gluten Free Banana Bread 4 Ways

What do you do when you have a free Saturday and 5 or 6 overripe bananas? You bake banana bread, of course! 

This recipe can be made many ways, but I made it 4 ways:

  • Dark Chocolate Chunk
  • Milk Chocolate Chips
  • Dark Chocolate Chunk and Milk Chocolate Chips
  • Hazelnut Spread

Before I begin, you can definitely make this recipe with regular flour if you don't have any gluten allergies or sensitivities. If you are making it gluten free, I recommend using Bob's Red Mill Baking Flour. It's a 1-to-1 ratio, meaning you don't have to do any funky math to use it, and it doesn't have any weird taste that I've found in other gluten free flours. 

Ingredients

  • 2 Cups Flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
     
  • 3 ripe bananas, smashed
  • 2 large eggs
  • 1 cup light brown sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter melted, plus extra for greasing the pans
     
  • Cane sugar for sprinkling 

Add-Ins

  • For Dark Chocolate: 1-2 cups of Dark Chocolate Chunks
  • For the Milk Chocolate: 1-2 cups of Milk Chocolate Chips
  • For the Dark and Milk Chocolate: 1 cup of Dark Chocolate Chunks and 1 Cup of Milk Chocolate Chips 
  • For the Hazelnut: 1/2 jar of Hazelnut Spread (aka Nutella) 

(Click any of the images below to view full size)

Directions For The Base:

  1. Preheat oven to 350 degrees 
  2. Butter two 9x5 loaf pans and line with parchment paper
  3. Sift the flour into a bowl 
  4. Mix in the baking powder, baking soda, salt, cinnamon, and nutmeg
  5. In a stand mixer or in a bowl with an handheld mixer (or a whisk if you have strong arms) whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and butter
    1. If you're using Milk Chocolate Chips or Dark Chocolate Chunks, fold them in here
  6. Pour batter into the 2 prepared pans 
    1. If you're using the hazelnut spread, fill each pan 1/2 full then drop in spoonfuls of the spread
    2. Use a knife to swirl the spread then cover with the remaining batter and repeat 
  7. Sprinkle cane sugar on the tops of the prepared pans 
  8. Bake for 35-40 minutes, until a toothpick inserted into the middle of the loaf comes out clean. The loaves should be a dark golden brown
  9. Let sit in the pan for 10 minutes before taking them out to cool completely 

(Click any of the images below to view full size)

I'm going to go ahead and eat all 4 of these loaves now. 

Just kidding! Kind of....

Let me know in the comments below if you made this recipe and how the loaves turned out!