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#CINNAMON SWIRL FREE#

Baking powder and baking soda – A combination of baking powder and baking soda provides much of the rise of this banana bread.

I always cook and bake with kosher salt or lightly flaked sea salt because it’s much harder to overmeasure than fine table salt.

Salt – Salt balances the sweetness and brightens the rich banana bread flavor.

#CINNAMON SWIRL FREE#

Since it’s a starchier gluten free flour blend, it makes a lighter banana bread and even browns a bit less. I like Better Batter classic blend gluten free flour here, but Cup4Cup works, too. Gluten free all purpose flour – As always, choose carefully and measure by weight.

GF banana bread with cinnamon sugar swirl: ingredients notes “Regular” banana bread really just can’t compare. There are so many textures in this banana bread, which come together to make it feel extra special: the soft and springy cake texture with a super moist crumb, with the crispy, crunchy top. But somehow it doesn’t make the slices delicate or prone to falling apart.

The cinnamon swirl flavors every bite, but of course is concentrated on the top and toward the center, as that’s where we put the swirl mixture.Įvery single crumb of the banana bread itself is fork-squish tender (that’s a thing, right?), but the swirl itself is just on another level entirely. Why I’ve got another of the best gluten free banana bread recipesĪnother match made in heaven is cinnamon-sugar and bananas. Chocolate and bananas are a match made in heaven, and I’m only ashamed that I never thought to try that myself. Many of you have said that you add chocolate chips to your banana bread. And my ripening bananas are always front and center! Banana bread variety is the spice of life I don’t care for those enormous “banana trees.” I can’t dedicate that sort of counter real estate to one fruit. It even folds up and out of sight when it’s not in use. Well, with 3 teenagers, we eat a lot of everything in my house!īut about a year ago, I finally got a little hook that sticks on to the underside of a kitchen cabinet to hold bananas, so they don’t ripen unevenly. Whenever we talk about it on Facebook, so many of you say (sometimes as a sort of confession, but there’s no shame needed here!) that you make that banana bread once a week-at least! My one bowl gluten free banana bread recipe is easily one of my favorite recipes in the history of ever.