Gluten free banana bread with crunchy cinnamon struesel is delicious any time of day!
Gluten Free Banana Bread
I am a huge lover of banana bread. Whenever I buy bananas, they always seem to be covered in brown spots before I get around to eating them, I kinda wonder if subconsciously I let them get that way on purpose. Once they start to turn brown, it means it is time to make banana bread.
I love my banana bread recipe. It is easy, doesn’t require any fancy ingredients, and is just plain delicious. I often give it out for presents (you can see how I used it a Christmas time in my post Fun and Festive Gluten-Free Banana Bread), but sometimes I have a craving for a bit of crunch, and perhaps some extra sweetness. I have tried to make toppings for my bread before, but with little success.
It has taken awhile, but I think I finally have discovered the perfect struesel topping. It is really easy and delicious. It was all I could do keep from eating just the top of the bread, it was that good. The cinnamon flavor is subtle, but if you love cinnamon you could definitely double it.
Tips and Tricks
While the recipe is fairly simple, there are a few pieces of advice that are very helpful when making this moist, delicious gluten free banana bread.
- Measure your bananas. I know that this isn’t a normal thing when making banana bread, but I find if I have to much banana it gets a bit gummy. Ere on the side of a little less.
- If you run out of vanilla (like I did today) a teaspoon of maple syrup will work just fine.
- Use a high quality gluten free flour. I love GFJules (affliate link), but there are quite a few good ones out there.
- Don’t be afraid to crumble the topping with your fingers a bit. I gave up on trying to cut it together and I don’t have a pastry cutter, so fingers it was. Just don’t crumble to long or the butter will get to warm.
That’s it! Go make some banana bread and let me know how it turns out!