Before I give you this recipe for the most deliciously moist, decadent, melt in your mouth bananas foster gluten free banana bread, I must warn you that it could be addictive. This gluten free banana bread combines two of life’s most delicious treats, banana bread and bananas foster, together, while leaving one ingredient (AND I promise you can’t tell it’s missing), gluten, out.
Before I was told that I was gluten intolerant, I was above all other things, a baker. In fact, before going into the jewelry business, I came close to opening a bakery. There is nothing quite like the smell of sweet treats in the oven. There is also nothing quite like needing to sleep past 3 AM, the time I would have needed to wake up to open said bakery. Alas, sleep won out, and the bakery never came to fruition. There was also another little problem that came into play with my initial idea of opening a bakery…. I found out I was gluten intolerant… Say what? I can’t have what? My initial reaction was to sob, uncontrollably, while watching my dreams of warm French bread and delicious cupcakes, shattered around me. When I was told that gluten was a “no no” in my diet, there weren’t many choices out there. In fact, when I had to give up gluten, cardboard probably tasted better than most of the available baked goods. There was this “off” taste and texture to every baked good I tried. I was (and I know this is a strange analogy) like the Princess and the Pea of gluten free baked goods. If there is even the slightest bit of an ingredient that tastes “gluten free” (and if you’ve tried items with a funky taste, you know what I’m talking about), I can find it and I won’t like it. Not only was my sweet treat world shattered, but I found that baking was no longer fun. So… I gave up baking.. for a while.
Flash forward a few years, and I found there were huge advancements in gluten free baking. While in New York, I found a bakery that made pretty good baked goods. They still tasted a little gluten free, but were SO much better than the ones I’d tried in previous years. I decided that this gluten free thing might be ok.. I may learn to like cookies that were a little “chalky”. Better than nothing, right? A couple more years went by and I found a different bakery in New York that was flat out, hands down, AMAZING! The cookies tasted perfect (no chalkiness… no aftertaste); the cakes were moist.. delicious even. It was then that I decided I may try baking again. I will say that in the beginning, I failed way more than I succeeded in this department. I found that baking didn’t work the same way I was used to…. the rules of Gluten Free baking were different. I researched the science behind baking the way I was used to vs. baking gluten free. Finally, I began to “get it.” These days, I’m a baking fool. I’ve figured out what works and I will personally challenge you to taste the difference between a recipe with gluten and one of my gluten free recipes. I promise, if you’ve been craving “normal” baked goods, your taste buds will be happy! This recipe for bananas foster gluten free banana bread should leave you with a big smile on your face! Please feel free to let me know if you have any questions at all! Enjoy!
Bananas Foster Gluten Free Banana Bread
– 4 slightly overripe bananas, mashed
– 1 cup packed brown sugar, divided
– 8 Tbsp. unsalted butter, divided
– 1/4 cup rum, divided
– 1/3 cup sour cream
– 2T milk
– 2 lg. eggs
– 1 3/4 cup Gluten Free All Purpose Flour ( I like King Arthur’s or Trader Joe’s)
– 1 1/4 tsp. Xanthan Gum
– 3/4 tsp. baking soda
– 1/2 tsp. salt
– 2 tsp. ground cinnamon
– 1T vanilla
– 1/3 cup powdered sugar
– baking spray ( I like using a coconut oil spray)
– Preheat oven to 350 degrees
– In a small sauce pan, combine mashed bananas, 1/2c brown sugar, 5 Tbsp. of butter and 3T rum. Stir together, cooking over medium heat until mixture starts to bubble. Remove pan
from heat and let cool.
– Once cooled, place the above mixture in a large bowl and stir in sour cream, milk, remaining 1/2 cup of brown sugar, vanilla and eggs. Beat with a hand mixer on medium until
– In a separate bowl, combine the flour, baking soda, 1 1/2 tsp. of ground cinnamon, salt and Xanthan gum, whisking together until well mixed. Add the flour mixture to the
banana mixture and beat until just incorporated.
– Let the mixture SIT for 10 minutes. This is important!
– Coat a 9″x5″ pan with coconut oil baking spray. Pour batter into the loaf pan and bake 45 min. to 1 hr. or until a toothpick inserted into the center comes out clean. Remove
from the oven and let cool 10 min. in the pan on a wire rack.
– While your bananas foster banana bread is cooling, melt the remaining butter in a small bowl. Once melted, combine butter, the remaining rum, the remaining cinnamon and
powdered sugar. Stir until just incorporated.
– Remove bread from the pan and while it is still warm, drizzle the above glaze over the top. ENJOY!