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I personally use and love these products in my kitchen. I only recommend what I trust!
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There's somethin' truly special about baking banana bread. Maybe it’s the way the aroma fills the kitchen, a sweet promise of the treat to come. Or perhaps it's the satisfaction of turning those overly ripe bananas—you know, the ones lurking on your countertop—into something magical. Whatever the reason, banana bread has always been a comfort food, a slice of homemade happiness. I remember my grandma always making banana bread on rainy days, it filled the house with such a lovely scent and a feeling of home.
But what if you’re gluten-free? Does that mean you have to miss out on this classic delight? Absolutely not! This recipe brings together the best of both worlds: the timeless appeal of banana bread and the dietary freedom of gluten-free baking. And to take it to the next level? We're swriling in ribbons of decadent caramel, adding a touch of indulgence that will make every bite unforgettable. One time, I tried a similar recipe that wasn't quite right, but after some tweaking, here it is.
This Caramel GF Banana Bread isn’t just a recipe; it's an invitation to create, to share, and to savor. It's a reminder that dietary restrictions don't have to limit your culinary adventures. Instead, they can inspire you to discover new and exciting ways to enjoy the flavors you love. Whether you're gluten-free or simply looking for a new twist on a classic, this recipe is sure to become a new favorite. I think you'll really like it, and if you don't, that's okay too!
Required Equipments
- 9x5 inch Loaf Pan
- Large Mixing Bowl
- Whisk
- Fork or Potato Masher
- Measuring Cups and Spoons
- Wire Rack
Caramel GF Banana Bread: Gluten Free Sweetness: Frequently Asked Questions
Caramel GF Banana Bread: Gluten Free Sweetness
Indulge in the comforting flavors of homemade banana bread, now made gluten-free and elevated with a luscious caramel swirl. This Caramel GF Banana Bread combines the moistness of ripe bananas with the rich sweetness of caramel for a delightful treat that's perfect for any occasion.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour or line with parchment paper. Doing this ensures that the bread won't stick. The parchment paper is esp helpful.
- In a large bowl, mash the ripe bananas until mostly smooth. A few lumps are fine, adds texture. I like to use a fork for this, but a potato masher works too.
- Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract to the mashed bananas. Mix well until everything is fully combined. Don't overmix; just ensure everything is incorporated. Overmixing can lead to a tougher bread.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon. Make sure there are no lumps and everything is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense banana bread. A few streaks of flour are okay at this stage.
- Prepare the caramel sauce. If using store-bought, warm it slightly to make it easier to swirl. If making your own, ensure it's cooled slightly but still pourable. To make your own, melt 1/2 cup sugar in a saucepan over medium heat until amber. Whisk in 1/4 cup heavy cream and 2 tablespoons butter until smooth. Stir in a pinch of salt.
- Pour half of the banana bread batter into the prepared loaf pan. Drizzle about half of the caramel sauce over the batter. Use a knife or skewer to gently swirl the caramel into the batter.
- Pour the remaining banana bread batter over the caramel layer. Drizzle the remaining caramel sauce over the top and swirl again. The more swirls, the more caramel-y the flavor!
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary depending on your oven, so keep an eye on it.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking apart while it's still warm.
- Slice and serve. Enjoy your Caramel GF Banana Bread warm or at room temperature. It's delicious on its own or with a scoop of vanilla ice cream. I enjoy the way the caramel oozes out!
📝 Notes
- For a richer flavor, use browned butter.
- Add chopped walnuts or pecans for extra crunch.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 9 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 20 mg
