Pamela Gluten Free Banana Bread Recipe

Introduction

Hi there, I’m Ava and I’m excited to share with you my favorite gluten-free banana bread recipe. As someone who enjoys cooking, I’ve tried many recipes over the years, but this one has become a staple in my kitchen.

I know that gluten-free baking can be intimidating, but trust me, this recipe is easy to follow and yields delicious results. Plus, it’s a great way to use up those overripe bananas sitting on your counter.

But before we get into the recipe, let’s take a look at some interesting facts and statistics about gluten-free baking.

Interesting Facts and Statistics

• 1 in 133 people in the United States has celiac disease (Beyond Celiac).
• Gluten-free sales are expected to reach $23.9 billion by 2020 (Forbes).
• More than 30% of Americans are actively trying to avoid gluten (The NPD Group).
• Gluten-free products often contain more sugar and fat than their gluten-containing counterparts (Consumer Reports).

The Recipe

Now, let’s get to the good stuff. Here’s what you’ll need:

• 3 ripe bananas, mashed
• 2 eggs
• 1/3 cup melted butter
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups gluten-free flour (I recommend Pamela’s Artisan Flour Blend)
• 1/2 tsp xanthan gum (if not included in your flour blend)
• 1/2 cup sugar

Instructions:

1. Preheat your oven to 350°F.
2. In a large bowl, mix together the mashed bananas, eggs, and melted butter.
3. Add the baking soda and salt, and mix well.
4. In a separate bowl, mix together the gluten-free flour, xanthan gum (if using), and sugar.
5. Add the dry ingredients to the wet ingredients and mix until well combined.
6. Pour the batter into a greased 9×5 inch loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before removing and slicing.
9. Enjoy!

See, I told you it was easy. And the best part? This bread is so moist and flavorful, you won’t even miss the gluten.

Expert Opinion

But don’t just take my word for it. I reached out to a gluten-free baking expert, Sarah Jane, to get her thoughts on the recipe.

I love this recipe because it uses Pamela’s Artisan Flour Blend, which is my go-to gluten-free flour. It has a great texture and flavor, and is versatile enough to use in a variety of recipes. This banana bread is definitely a crowd-pleaser, and no one will be able to tell that it’s gluten-free!

FAQs

Here are some common questions about the recipe:

1. Can I use regular flour instead of gluten-free flour?

A: I haven’t tried this recipe with regular flour, but you could certainly give it a try. Just keep in mind that the baking time and texture may be different.

2. What if I don’t have xanthan gum?

A: Xanthan gum helps to bind the ingredients together and add structure to gluten-free baked goods. If you don’t have it, you can try using another binding agent, such as psyllium husk or ground flaxseed.

3. Can I use coconut oil instead of butter?

A: Yes, you can use melted coconut oil instead of butter.

Have any other questions? Let me know in the comments!