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Gluten-Free Banana Bread | A Nerd Cooks
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5 from 1 vote

Gluten Free Banana Bread

Prep Time10 minutes
Cook Time50 minutes
Butter cooling time15 minutes
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Brunch
Cuisine: American
Servings: 12 slices
Calories:
Author: Lauren Pacek

Ingredients

For the brown butter

  • 8 tbs unsalted butter

For the banana bread

  • 2 cups gluten-free all-purpose flour, see notes
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup real maple syrup
  • 2 eggs
  • 2 large bananas, mashed
  • 1 teaspoon vanilla extract
  • ¾ cup pecans, chopped

For the topping

  • ¼ cup pecans, chopped
  • 2 tbs real maple syrup

Instructions

  • Preheat the oven to 325 degrees F.
  • Line a 9x5-inch loaf pan with a strip of parchment paper sling. Allowing an inch or so of parchment paper to hang over the long edges. Spray the pan and parchment paper with cooking spray and set aside.

To make the brown butter

  • Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes (stirring pretty much constantly) until the butter has browned. 
  • Pour the brown butter into a bowl. Make sure to scrape all of the toasty, brown bits into the bowl as well. 
  • Let the brown butter cool slightly for 10-15 minutes.

To make the banana bread

  • In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  • In a medium-sized bowl, whisk the maple syrup, eggs, mashed bananas, and vanilla extract.
  • Once the brown butter has cooled slightly, whisk that into the wet ingredients, too.
  • Add the wet ingredients to the dry. Fold the wet and the dry ingredients together, but don't over mix. Add the chopped pecans and stir until distributed throughout the batter.
  • Pour the batter into the prepared pan, smoothing the top with a spatula.

To make the topping

  • Sprinkle the remaining chopped pecans evenly over the top of the batter.
  • Pour 2 tbs over the pecans.
  • Bake the banana bread for 50-55 minutes, or until a toothpick, when inserted into the center, comes out clean.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg