I’m going bananas today!! Our gluten free banana bread recipe is a-mazing!
Loads of banana, and a hint of cinnamon and sweet in every bite! No eggs, no milk, no oil, no butter and no cake mix is needed to make this moist delicious homemade banana bread loaf! (GF, DF, nut free option, egg free, soy free, vegan, vegetarian, FODMAP)
Mashing the Bananas
I don’t like mashing bananas and have a unique way of mashing them. I just let the mixer do the work. If the bananas are ripe enough, the bananas get mashed enough.
Except for that one time…the banana bread loaf with the unmashed bananas. My sister in law loves relaying this story. I tried the mixer method back then and it didn’t work so good and left giant chunks of banana in the bottom of the loaf. I made an awesome impression with the in laws that day. To the point it took a long time and a lot more trial and error before they would let me cook for them again.
Mashing Bananas with a Mixer
To make mashed bananas in the mixer: Place desired amount of bananas in the mixer and mix on medium speed for 1-2 minutes until mashed. If you have a KitchenAid, the flex edge beater works the best.
KitchenAid Flex Edge BeaterI love this method because I can start mashing the bananas and assemble the rest of the ingredients for the bread.
Mashing Bananas with a Food Processor
Bananas done and mashed in thirty seconds. Just throw those bananas in the food processor and puree for about 20-30 seconds. Downside? Extra dish to wash. Upside? If you do not like even the slightest bit of banana chunks in your bread this is the best way to make sure that you are getting the smoothest tasting bread. I love this food processor and blender combo. Takes up way less space.
Food Processor and BlenderUsing a Potato Masher to Mash Bananas
This works the best with super ripe bananas. And is a step up from using the OG fork mashing method. How many of you love to sit there and mash for minutes on end with a fork? In a bind, yes. Otherwise? No!
Potato Masher
Ingredients
I’m making life easy today by using only five ingredients to make this banana bread. I’ve made it with gluten free flour and regular flour and it works great!
- Bananas
- Condensed Milk
- Self Rising Flour
- Cinnamon
- Walnuts (optional)
Substitutions
- Condensed Milk: For a dairy free version, use dairy free sweetened condensed milk.
- Self Rising Flour
Storing
- Room Temperature: Can be stored in an airtight container at room temperature for up to three days.
- Refrigerator: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Place sliced bread in an airtight freezer safe container or freezer ziploc bag and store for up to three months.
To Thaw
Allow bread to come to room temperature or microwave for 10-15 seconds per slice.
Four Ingredient Gluten Free Banana Bread Recipe
Ingredients
- 1 ½ cups mashed bananas approximately 3-4 bananas
- ¾ cup sweetened condensed milk
- 1 ½ cups self rising flour
- ½-1 teaspoon cinnamon
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees. Lightly grease one loaf pan or two mini loaf pans and set aside.
- Mash your bananas (see instructions below) until pureed. Add the sweetened condensed milk and stir. Add in the flour and cinnamon and stir until smooth. Fold in the walnuts if using. Pour the batter into the loaf pan or divide between the two mini loaf pans. Bake at 350 degrees for 20-25 minutes for mini loaf pans or 35-40 minutes for the larger loaf pan. Bread is done when a toothpick or skewer inserted into the bread comes out clean. Remove banana bread from the oven and allow it to cool in the pan. Once cooled, remove bread and cut into slices.
Notes
Substitutions
- Condensed Milk: For a dairy free version, use dairy free sweetened condensed milk.
- Self Rising Flour
- Gluten Free Self Rising Flour
- Keto Self Rising Flour
Storing
- Room Temperature: Can be stored in an airtight container at room temperature for up to three days.
- Refrigerator: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Place sliced bread in an airtight freezer safe container or freezer ziploc bag and store for up to three months.
To Thaw
Allow bread to come to room temperature or microwave for 10-15 seconds per slice.Post contains affiliate links
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