There's something incredibly comforting about the smell of banana bread baking in the oven. It evokes memories of cozy kitchens and happy moments. Maybe it's because I've been baking banana bread since I was a kid, standing on a stool next to my grandma. Okay okay, let's get to the good stuff. This recipe for Golden Raisin Gluten-Free Banana Bread is not only delicious but also caters to those with gluten sensitivities, ensuring everyone can enjoy a slice of this classic treat. One time, my friend Sarah told me this was the best banana bread she’d ever had! It made my day.
This gluten-free banana bread is moist, flavorful, and studded with sweet golden raisins. The combination of ripe bananas and golden raisins creates a delightful flavor profile that's both comforting and satisfying. Whether you're looking for a quick breakfast, a tasty snack, or a simple dessert, this banana bread is sure to hit the spot. I’ve tweaked this recipe so many times, and trust me, it’s worth it. I remember one particularly disastrous attempt involving green bananas… lesson learned!
Required Equipments
- Loaf Pan
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Spatula
Golden Raisin Gluten Free Banana Bread: Frequently Asked Questions
Golden Raisin Gluten Free Banana Bread
Enjoy a moist and flavorful Golden Raisin Gluten-Free Banana Bread, perfect for breakfast, snacks, or dessert. This easy recipe caters to gluten sensitivities without compromising on taste.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Or, you know, line it with parchment paper for easier removal. I always forget to flour mine properly and end up with half the loaf stuck. Don't be like me!
- In a large mixing bowl, mash the ripe bananas until they're mostly smooth. A few lumps are totally fine—adds character, I say! I use a fork, but if you're feeling fancy, go for a potato masher.
- Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined. Don't overmix, though; we're not trying to build up gluten here (since, you know, there isn't any!).
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Make sure there aren't any clumps of baking soda lurking; nobody wants a salty surprise!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be gentle! Overmixing can lead to a tough, sad banana bread. Stop when you no longer see streaks of flour.
- Fold in the golden raisins. I love golden raisins because they add a little extra sweetness and a nice chewy texture. But if you're not a fan, you can totally skip them or use regular raisins instead.
- Pour the batter into the prepared loaf pan and spread evenly. I like to tap the pan on the counter a few times to release any air bubbles. Plus, it's kinda fun!
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 50 minutes, as oven times can vary. If the top starts to brown too quickly, tent it with foil.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice into it while it's still warm; it's worth the wait!
- Slice and serve. Enjoy with a pat of butter or a smear of cream cheese, if you're feeling decadent. Or just eat it plain; it's delicious any way you slice it!
📝 Notes
- For extra flavor, try adding 1/2 cup of chopped walnuts or pecans.
- If you don't have golden raisins, regular raisins work just as well.
- Make sure your bananas are very ripe for the best flavor and moisture.
🍎 Nutrition
Calories: 220 kcal
Protein: 3g
Fat: 8g
Carbohydrates: 35g
Fiber: 2g
Calcium: 30mg
