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Gluten Free Banana Bread made with Montana Gluten Free all purpose flour
Yields12 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 1 cup cornstarch (128 grams)
 ½ almond flour (30 grams)
 1 tsp xanthan gum
 ¾ tsp baking soda
 ½ tsp salt
 ½ tsp freshly ground nutmeg
 3 large ripe bananas, mashed well
 ¼ cup buttermilk (or almond milk)
 2 large eggs, beaten
 6 tbsp grape seed oil (or other neutral vegetable oil)
 ¾ cup evaporated cane juice or granulated sugar
 1 ½ tsp vanilla
1

Preheat oven to 350° F.

2

Combine dry ingredients in medium bowl. Mix well.

3

Mash bananas in a large bowl and add liquid ingredients. Stir together.

4

Add dry ingredients to the liquid ingredients. Mix very well.

5

Pour into a well-greased loaf pan.

6

Bake at 350° F for 15 minutes.

7

After 15 minutes, slash lightly down the center to prevent cracking on the sides.

8

Finish baking for 45 minutes.

9

Cool in pan for 10 minutes. Remove from pan. Cool to room temperature before slicing.

10

*Timtana flour is gluten-free flour made out of timothy grass by Montana Gluten Free Processors. It is very high in
protein, and helps create nice moist baked goods. It is particularly good in yeast-raised baked goods, and well
suited to this quick bread, adding structure and volume as well as a nice nutty undertone complementing the
banana flavor. This recipe makes plain banana bread, showcasing the natural flavor of the fruit. If desired, up to 1
cup of nuts, raisins or even chocolate chips may be added.

Ingredients

 1 cup cornstarch (128 grams)
 ½ almond flour (30 grams)
 1 tsp xanthan gum
 ¾ tsp baking soda
 ½ tsp salt
 ½ tsp freshly ground nutmeg
 3 large ripe bananas, mashed well
 ¼ cup buttermilk (or almond milk)
 2 large eggs, beaten
 6 tbsp grape seed oil (or other neutral vegetable oil)
 ¾ cup evaporated cane juice or granulated sugar
 1 ½ tsp vanilla

Directions

1

Preheat oven to 350° F.

2

Combine dry ingredients in medium bowl. Mix well.

3

Mash bananas in a large bowl and add liquid ingredients. Stir together.

4

Add dry ingredients to the liquid ingredients. Mix very well.

5

Pour into a well-greased loaf pan.

6

Bake at 350° F for 15 minutes.

7

After 15 minutes, slash lightly down the center to prevent cracking on the sides.

8

Finish baking for 45 minutes.

9

Cool in pan for 10 minutes. Remove from pan. Cool to room temperature before slicing.

10

*Timtana flour is gluten-free flour made out of timothy grass by Montana Gluten Free Processors. It is very high in
protein, and helps create nice moist baked goods. It is particularly good in yeast-raised baked goods, and well
suited to this quick bread, adding structure and volume as well as a nice nutty undertone complementing the
banana flavor. This recipe makes plain banana bread, showcasing the natural flavor of the fruit. If desired, up to 1
cup of nuts, raisins or even chocolate chips may be added.

Notes

Gluten Free Banana Bread Recipe