Baked in a ceramic mini loaf pan, these gluten-free banana breads are perfect for everyone on your gift list!
Nothing says Christmas like fresh baked banana bread!
Before going gluten-free, every Christmas I would bake tons of mini banana breads and pass them out as little gifts. Everyone goes bananas for banana bread! This simple recipe was inspired by a recipe of a good friend (I don’t know where she got it, but it’s really good!). Miss Jane is quite the expert when it comes to banana bread.
I couldn’t let becoming gluten-free ruin my Christmas tradition. I had to make the recipe gluten-free. Turns out it was not that hard and no one can tell that it is gluten-free. I get requests for this recipe all the time. You are going to love it!
Fun and Festive.
I found these super cute ceramic mini loaf pans at Michael’s after last Christmas. I think I paid 50 cents each for them. They are pretty and reusable. I saw them this year at the store for a dollar. I used to buy disposable paper baking pans, but these are actually cheaper and much cuter. You can give them with the gift or just buy 4 and use them as your own mini loaf pan set! This recipe freezes really well so you can make them ahead of time and just thaw out when needed!Mini #glutenfree #bananabread baked in a #Christmas ceramic pan makes the perfect #gift! Click To Tweet
A few simple adjustments.
Turns out transforming the recipe to gluten-free only took a few adjustments.
A high quality gluten-free flour.
I use GFJules (affiliate link) and I love it because I do not have to worry about adding xanthan gum and it doesn’t make my baked goods taste like beans. If you have a favorite flour, by all means use it. If it does not already have xanathan gum, you will need to add 1 teaspoon per 1 cup of flour.
Measure the bananas.
When making banana bread recipes usually call for an approximate amount of mashed bananas. This gluten-free banana bread requires one cup. If there is to much liquid the bread stays mushy on the inside.
Banana bread almost always calls for buttermilk/ Does anyone ever have buttermilk on hand? I don’t and I’m not buying it for one recipe. I always use 1 teaspoon of vinegar and enough milk to make half a cup.
I don’t use them in baking. It’s a personal preference, you can add some if you like. Though if you are giving them as gifts, I would suggest leaving them out.
That’s about it! Gluten-free or not, everyone will be thrilled to receive one of these mini banana breads as a gift!
- 1 cup sugar
- 1/2 cup softened butter or non dairy butter substitute (such as Earth Balance Sticks)
- 2 eggs
- 1 cup mashed banana
- 1 teaspoon vinegar plus enough milk to make 1/2 cup
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups all purpose gluten-free flour (plus 2 and 1/2 tsp xanthan gum if your flour does not already include it)
- Preheat oven to 350
- Lightly grease pans
- Combine vinegar and milk. Allow to sit for 5 minutes.
- Cream together butter and sugar.
- Stir in eggs, vanilla, banana and milk.
- Add baking soda, salt, and flour. Mix well.
- Pour into individual baking dishes.
- Bake for about an hour or until toothpick comes out clean in center.