This easy gluten free cherry banana bread recipe is one of my favorite banana bread recipes I have tried yet. If you are looking for a moist and delicious classic gluten free banana bread recipe, then you are in the right place!
Why You Will Love This Recipe
- Flavor. Brown sugar definitely adds depth to the flavor along with cherries and nuts. No ordinary banana bread here!
- Texture. Cherries and nuts add an extra crunch to every bite!
- Easy to make. This one-bowl gluten free cherry banana bread recipe is so easy to make as long as you have all the ingredients on hand!
- Adjustable to the diet. You can make vegan gluten free banana bread with just a few swaps!
Substitutes and Swaps
– To make vegan gluten free cherry banana bread substitute eggs for ground flax mixed with water, chia seeds with water, agar agar with water, peanut butter, or applesauce. See details here.
– To make dairy free banana bread substitute butter with coconut oil 1:1 or with vegan butter.
– Substitute the sugars with coconut sugar for sugar free banana bread.
– Feel free to add some chocolate chip to make a chocolate chip banana bread!
Can I Use Frozen Cherries?
Yes, you can absolutely use frozen cherries for this banana bread recipe!
What Flour Should I Use?
If you are using a premade gluten free blend, then go with the one for pastries, but if you are making a homemade gluten free flour then you can check out my gluten free flour blend here.
Ingredients for Gluten Free Cherry Banana Bread
- 60 grams (¼ cup) butter (room temperature)
- 85 grams (½ cup) brown sugar (lightly packed)
- 180 grams of gluten free flour blend
- 1 ½ tsp psyllium husk powder
- 1 ¼ tsp baking powder
- pinch of salt
- 4 ripe bananas
- 150 grams of pitted cherries (fresh or frozen)
- 60 grams nuts of choice
How to Make Gluten Free Cherry Banana Bread
Preheat the oven to 330F/160C. You need to bake gluten free breads on lower temperature for longer time in order to achieve best results and make sure the inside of the banana bread is baked through. Beat the butter with sugars until light and fluffy, then add the eggs one at a time and continue beating until incorporated.
In a separate bowl add the gluten free flour, psyllium powder, salt, and baking powder. Mix until incorporated. You need to mix all the dry ingredients first to make sugar that psyllium husk doesn’t form lumps and baking powder is evenly incorporated throughout the batter.
Add the dry ingredients to the butter mixture, then add the mashed bananas and mix until all ingredients are incorporated and the batter is smooth and without lumps. Now, fold the cherries and the nuts into the batter with a rubber spatula.
Grease a bread baking pan and pour the batter into the pan. Slice a banana in half and place the pieces on top of the batter like you see on the picture.
Place the gluten free banana bread into a preheated oven (320F/160C) and bake for 70-80 minutes. Let the gluten free cherry banana bread cool before cutting into it as the crumb will be setting during the cooling process. If you cut into it too soon you might end up with gummy and wet crumb! The gluten free cherry banana bread will hold together well after it has cooled down completely. Enjoy with a slice of butter and a warm cup of coffee!
Tips for Success
– Use brown sugar as the recipe suggests. If you substitute brown sugar with white sugar you will miss out on the deep flavor the brown sugar brings. I could feel the brown sugar notes in every bite and it made the banana bread so luscious!
– I used peanuts in my gluten free banana bread, but walnuts or pecans will probably be a better choice as peanuts absorb moisture and lose its crunch a bit.
– If you don’t have psyllium husk you can try using xanthan gum with this cherry banana bread recipe, it should work just as well. Use 1 tsp of xanthan gum in place of psyllium husk powder.
– Let your banana bread cool completely before cutting into it as it will ensure that the bread holds up well and doesn’t fall apart.
– Serve with some vanilla ice cream on the side or with a slice of butter on each slice!
Frequently Asked Questions
Can I Freeze Gluten Free Cherry Banana Bread?
Yes! You can freeze your gluten-free banana bread as a loaf or in slices. Place them into zip lock bags and try to get as much air out as possible. Use within four months!
Why is My Gluten Free Banana Bread Gummy?
There are plenty of reasons why your banana bread could turn out gummy. Some of them being the flour blend you are using, the time you spend mixing the batter, whether or not you let the bread cool completely before cutting into it, and some others. Check out this article for more details!
How Do You Make Gluten Free Baked Goods Less Dense?
To make your gluten free products less dense you need to be wise with your flour choice, but also you need to add enough moisture to your gluten free pastry as well as give it a longer baking time. Gluten free baking is different from wheat based baking, so you will need to learn new ways of handling your breads in order to get a perfect result, and it can and will take some trial and error!
How Do I Make My Gluten Free Baking More Fluffy?
You need to be wise with choosing your flour blend. You need to make sure your gluten free flour has some light flours like cornstarch or tapioca starch that balance out the heavier flours like brown rice flour.
Can You Replace Wheat Flour with Gluten Free Flour in Recipes?
The short answer is no, you can not. The reason being is that gluten free flour needs more moisture and more binding in a dough than wheat flour does, thus the whole recipe needs to be adjusted when you attempt to make it gluten-free. It is better if you use a recipe that has “gluten-free” in the title as it means that you don’t need to do any adjustments yourself and the author has already considered all the details of baking a certain recipe with gluten free ingredients.
Do I Need to Add Xanthan Gum to Gluten Free Flour?
Yes and no. Yes, you do need some sort of a binding agent in gluten free baking, but no, you don’t necessarily need xanthan gum. Xanthan gum is one of the options you have, but psyllium husk has proven to be much better when it comes to baking gluten free bread. I prefer using psyllium in baking, yet I do have a little jar with xanthan gum in my kitchen that I might use from time to time.
Psyllium is a little bit trickier to incorporate as it needs to be hydrated first and then mixed into the dough, which can potentially allow for some lumps to be formed that are hard to bread down even if you are using an electric mixer. Xanthan gum, however, is easier to incorporate and you need less amount of it compared to psyllium husk. Try both and make your choice!
How to Make Gluten Free Cakes Less Dry?
Add more moisturizers to your gluten free cake batter. Eggs, yogurt, sour cream – all will contribute to the moistness of your gluten free cakes!
What Does Potato Starch Do in Gluten Free Baking?
Generally, potato starch helps to make gluten free baked good lighter and fluffier. Check out this article for more info.
Why is My Gluten Free Cake So Crumbly?
You might not have added enough moisturizing ingredients along with some sort of a binder for the dough. Use eggs, yogurt, sour cream for moisture and psyllium husk for binding the dough. You may use xanthan or guar gum, although psyllium has proven to be a better choice at least in my kitchen!
Other Gluten Free Desserts You Will Love
- No Bake Gluten Free Chocolate Cookies
- Gluten Free Brownie Birthday Cake
- Gluten Free Peanut Butter Cinnamon Rolls
Have you made this gluten free cherry banana bread recipe at home? Share your experience with us! You can share below in the comment section or tag me on your pictures on Instagram @natashashome_ and I would love to include your pictures into my stories! If you have any questions, leave them in the comment section and I will gladly get back to you.