I first discovered Jamie Oliver’s Gluten-Free Banana Bread recipe on a rainy weekend when I was craving something sweet but didn’t want to dive into anything too complicated. I’ve tried several banana bread recipes over the years, but this one stood out. It was simple, required ingredients I already had in my kitchen, and the results were both light and satisfying. I was amazed at how such a straightforward recipe could make a gluten-free version of banana bread so fluffy and moist-honestly, it felt like a win for every part of my kitchen!
Over time, I’ve learned how to tweak it and make it my own. The beauty of Jamie’s version is how forgiving it is-you can add a variety of ingredients to personalize it to your tastes. If you’ve ever been hesitant about gluten-free baking, trust me: this recipe is a game changer.
Jamie Oliver’s Gluten Free Banana Bread Recipe
Jamie’s recipe combines familiar ingredients and simple techniques that anyone can follow, even if you’re new to gluten-free baking. He uses ripe bananas for natural sweetness, gluten-free flour for the base, and a blend of wholesome ingredients that come together to create the perfect loaf.
Here’s the rundown of the recipe:
- Preparation Time: 10-15 minutes
- Baking Time: 55-60 minutes
- Servings: 10-12 slices
The best part? You don’t need any special gluten-free baking knowledge to make this! If you’ve baked banana bread before, this recipe will feel like a smooth, comforting transition.
Ingredients Needed
This is where Jamie’s gluten-free banana bread really shines: the ingredients are straightforward, and there’s no need to hunt down obscure specialty items. Here’s what you’ll need:
- 3 ripe bananas: Overripe bananas work best. They’ll mash easily and bring out more flavor and sweetness.
- 2 large eggs: They help with structure and moisture in the bread.
- 100g of unsalted butter: For richness. You could substitute with coconut oil for a dairy-free option.
- 100g of gluten-free flour blend: Look for one that’s designed for baking. Most blends work well for banana bread.
- 1 tsp baking powder: This helps give the bread some lift, especially important for gluten-free versions.
- 1/2 tsp bicarbonate of soda (baking soda): This adds extra rise and helps balance the flavor.
- 100g of brown sugar: You can use white sugar, but brown sugar gives it a nice, warm depth.
- 1 tsp vanilla extract: For flavor-it’s an essential ingredient in most sweet baked goods.
- A pinch of salt: Just to balance the sweetness.
- Optional add-ins: Chopped nuts (like walnuts or pecans) or chocolate chips, depending on your preference.
How To Make Jamie Oliver’s Gluten Free Banana Bread
Here’s how to get this delightful loaf on your table:
- Preheat the oven to 180°C (350°F) and line a loaf tin with baking paper.
- Mash the bananas in a large bowl until smooth, leaving a few small chunks if you like some texture.
- Beat the eggs with the butter, sugar, and vanilla extract until creamy and well-combined.
- Add the dry ingredients: Sift the gluten-free flour, baking powder, baking soda, and salt into the mixture. Stir it all together until just combined-don’t overmix!
- Fold in any add-ins (like walnuts or chocolate chips) if you’re using them.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a skewer comes out clean from the center.
- Cool: Allow the banana bread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
The end result is golden, moist, and rich-perfect for breakfast, snacks, or dessert.
Ingredient Science Spotlight
Now, let’s talk about what’s really happening behind the scenes in Jamie’s recipe, starting with the role of the gluten-free flour. Gluten-free flours often don’t behave like regular wheat flour because they lack gluten, which gives traditional doughs and batters structure. By using a blend of flours (usually rice, potato, and corn), you get a combination of starch and protein that mimics the elasticity and chewiness of wheat flour. This is what makes the banana bread soft but still holds together.
Another interesting aspect is the baking soda and baking powder combo. These leavening agents work together to help the bread rise. Baking soda reacts with the acid in the bananas and brown sugar, creating air bubbles that make the bread light. Baking powder does the same but with an added lift for extra fluffiness.
The bananas are the unsung heroes in this recipe. Not only do they sweeten the bread naturally, but they also help provide moisture. Without gluten, you need ingredients like ripe bananas to add that dense, yet moist, texture.
Expert Tips
- Don’t skip the ripe bananas: The riper they are, the more sugar they have, which makes your banana bread naturally sweeter without needing extra sugar.
- Use a room-temperature egg: It helps the batter come together more evenly and creates a smoother texture.
- Mix until just combined: Overmixing the batter will lead to denser banana bread, so be gentle when incorporating the dry ingredients.
- Check for doneness: Ovens vary, so start checking the bread around 50 minutes. If a skewer comes out clean, it’s done!
Recipe Variations
- Nut-Free: Skip the nuts for a softer, more kid-friendly version.
- Dairy-Free: Replace the butter with coconut oil or a dairy-free margarine. Use a non-dairy milk if you prefer.
- Chocolate Banana Bread: Add 100g of dark chocolate chips for a decadent twist. The bittersweet chocolate balances beautifully with the bananas.
- Add spices: A sprinkle of cinnamon or nutmeg can elevate the flavor and give it a warm, spiced kick.
Final Words
The thing I love about this recipe is that it’s flexible, reliable, and comforting. You can tweak it to suit dietary needs or your personal preferences, and it’ll always deliver. Every time I make it, I’m reminded of how simple baking can be. With just a handful of ingredients and some care, you can create something that’s both delicious and wholesome.
FAQs
Can I Substitute Ingredients In Jamie Oliver’s Gluten Free Banana Bread Recipe?
Yes, you can swap ingredients like using almond flour instead of gluten free flour or adding dairy-free butter for a fully vegan option.
How Ripe Should The Bananas Be For This Banana Bread?
The bananas should be very ripe with lots of brown spots. The riper they are, the sweeter your bread will be.
How Long Should I Bake The Gluten Free Banana Bread?
Bake the bread at 170°C for about 45 to 50 minutes. Check with a skewer to make sure it’s cooked through.