Is there a substitute for eggs in banana bread?

Bananas, like eggs, are somewhat of a binding ingredient so adding extra banana could be an option for an egg replacer. Flax eggs (flaxseed meal combined with a little water) are also used as egg replacers. The moisture content of bananas and flax eggs will be different than what is found in eggs, so some experimenting will be needed to find the right amount. The baking time may need to be adjusted as well.

Why did my gluten free banana bread collapse?

Gluten free quick breads often need to bake for a longer time than you expect so your bread might have been undercooked, causing the top to collapse. And beating the dough for a few minutes builds structure in gluten free baked goods so the loaf will rise and hold its shape as it bakes.

Why is my gluten free banana bread gummy in the center?

It was probably not baked long enough. Time isn’t the best way to tell if it’s done, temperature is much more reliable. Bake until a thermometer inserted in the center reads 190℉.

Why is my gluten free banana bread so dense?

Mixing the batter for a couple of minutes, then letting the batter rest are important steps that should not be skipped. Both techniques help the gluten free flours absorb the liquids and get fully hydrated which makes the loaf rise better and have a soft, cake-like texture.

Easy Gluten Free Banana Bread (Dairy Free Option)

Ingredients

Scale

1 cup mashed banana ( about 2-3 medium sized bananas)

2 eggs

3 Tbsp. coconut oil,( opt.)

3/4 cup brown sugar

1 tsp. Vanilla extract

1/2 cup buttermilk

1 1/3 cup All-in-One flour blend *see notes*

1/3 cup coconut flour

1/3 cup millet flour (you can also use sorghum flour here)

1/2 tsp. Cinnamon

1 tsp. Salt

1 tsp. Baking soda

1 tsp. Baking powder

2/3 cup chopped walnuts, opt.

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Instructions

In an electric mixer add the mashed bananas, eggs, brown sugar (or coconut sugar), vanilla extract, and buttermilk (or a non-dairy milk you like). Mix until smooth.
In a separate bowl, combine the flours, cinnamon, salt, baking soda, and baking powder. Whisk together to combine.
Add the dry ingredients to the wet ingredients in the mixer. Add the walnuts, if using.
With the mixer on medium speed, mix for 1-2 minutes to fully hydrate and combine all the gluten free flours.
Let the batter rest for about 20-30 minutes.
During this time set the oven temperature to 350℉ and let it preheat while the batter rests.
Line a loaf pan with parchment paper and spray lightly with cooking spray or oil.
Scoop the batter into the loaf pan.
Bake for around 50 minutes, but use an internal thermometer for best results. The temperature should reach 190℉ in the center of the loaf - this is the best way to tell that the loaf is done.
Remove from the oven and use the parchment paper as handles to lift the loaf from the pan. Lay it on its side to cool. This helps prevent it from collapsing or flattening out on top.
Refrain from slicing it until it’s cool. I know it will be tempting, but if you slice it while it’s still too hot it will crumble.

Notes

All-in-One flour blend: I use my own gluten-free flour blend recipe, which you can find here. You can also use Namaste’s Perfect flour Blend, King Arthur’s Measure for Measure flour, Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Try any flour blend that contains xanthan gum - this recipe won’t work without a binder like that.

Author: beneficialbento
Prep Time: 20 minutes
Cook Time: 50
Category: dessert
Method: bake
Diet: Gluten Free