Okay, so I had a bunch of bananas sitting there, getting all spotty, you know how it goes. And I was really craving some banana bread, but the tricky part is, I needed it gluten-free, and also, no eggs in the house, believe it or not. So, I thought, right, let’s give this a shot – gluten-free, egg-free banana bread it is.

Simple Gluten Free Banana Bread Without Eggs

Here’s how I tackled it

First things first, I grabbed those super ripe bananas. Three big ones. Mashed ’em up real good in a big bowl. You want them properly mushy, almost liquid. Makes the bread moist.

Then, for the wet stuff, instead of eggs, I needed something to bind it all together. I went with a flax ‘egg’. Just mixed one tablespoon of ground flaxseed with three tablespoons of water and let it sit for like five minutes. It gets all gloopy, kinda like an egg white. I also added some melted coconut oil – about a third of a cup – and a splash of vanilla extract. Gave that a good stir into the mashed bananas.

Next up, the dry ingredients. I got another bowl. Threw in about one and a half cups of a gluten-free all-purpose flour blend. Make sure it’s one with xanthan gum already in it, otherwise, things can get crumbly. Added about half a cup of brown sugar, a teaspoon of baking soda, half a teaspoon of salt, and a good shake of cinnamon. Whisked all that dry stuff together so it was evenly mixed.

Then, the moment of truth. Poured the wet banana mixture into the dry flour mixture. Gently folded it all together. The key is not to overmix. Just combine until you don’t see big streaks of flour. Lumpy is okay with banana bread.

Greased up a loaf pan really well. Used more coconut oil for that. Scraped the batter into the pan and smoothed the top a bit. Felt pretty good about it at this stage.

Simple Gluten Free Banana Bread Without Eggs

Popped it into the oven. I’d preheated it to 350 degrees F (that’s about 175 C). Now, the waiting game. It took a while, longer than regular banana bread, I reckon. Probably close to 55-60 minutes in my oven. I checked it with a toothpick stuck in the center. When it came out clean, I knew it was done.

Pulled it out and let it cool in the pan for about 10 minutes before carefully taking it out and putting it on a wire rack. You gotta let it cool completely, or almost completely, before slicing. Gluten-free stuff can be delicate when hot.

And the result? Honestly, pretty darn good! It held together well, which was my main worry without eggs. It was moist, definitely had that banana flavour, and the texture was decent for gluten-free. Not exactly like the classic stuff, but a totally satisfying slice of banana bread, especially considering the limitations. Success, I’d say!

By lj

Leave a Reply

Your email address will not be published. Required fields are marked *