Banana bread has always been one of my favourite things to bake. This Gluten-Free Sorghum Banana bread is the real deal and pairs deliciously with a bit of butter!
When I was a teenager I baked all the time. Anna Olsen’s TV show “Sugar” on The Food Network was a huge inspiration for me and almost drove me to pursue a career as a pastry chef. Banana bread was one of my favourite things to make, and every possible variation of it, like my signature banana chocolate chip muffins.
The other day though I realized that I don’t have any banana bread recipes on my blog. Like, not a single one. But I had a bunch of super ripe bananas and decided now was the perfect time to create some good ol’ banana bread recipes!
I actually plan on creating many different kinds of banana bread recipes. I feel like the options are endless: double chocolate, chocolate chip, walnut crumble, oat, cinnamon spice… maybe even a pumpkin banana bread?!
Today’s banana bread is a pretty basic gluten-free recipe. I decided to try out sorghum flour for the first time and it might actually be one of my new favourite flours to bake with! This loaf turned out perfectly. I’ve made it four times in the past week alone (partly because recipe testing means triple checking the measurements!)
What is Sorghum?
Sorghum is a gluten-free cereal grain that’s similar to corn. It’s mild in flavour and makes a great wheat-like flour. In my experience so far, it bakes up really nicely. This banana bread recipe could easily be mistaken for a regular white-flour based bread!
I like Bob’s Red Mill sorghum flour.
Ingredients for Gluten-Free Sorghum Banana Bread
To make this recipe you’ll need:
- sorghum flour
- ripe bananas
- coconut sugar
- coconut oil
- coconut flour
- baking powder
- baking soda
- vanilla extract
- sea salt
How to Make this Banana Bread
- Preheat oven to 350F.
- Mash bananas well in medium-sized bowl. Then mix in eggs, coconut oil, and vanilla.
- Add in all dry ingredients: flours, coconut sugar, baking powder and soda, and sea salt. Combine well.
- Grease a loaf pan and pour batter in.
- Bake for about 40-45 minutes, or until the centre is firm and comes out clean with a toothpick or fork.
Gluten-Free Sorghum Banana Bread
A simple and delicious gluten-free banana bread made with sorghum flour.
- 1 cup sorghum flour
- 3 ripe bananas
- 2 eggs
- 1/8 cup coconut sugar
- 3 tbsp coconut oil
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Preheat oven to 350F.
Mash bananas well in medium-sized bowl. Then mix in eggs, coconut oil, and vanilla.
Add in all dry ingredients: flours, coconut sugar, baking powder and soda, and sea salt. Combine well.
Grease a loaf pan with a bit of coconut oil and pour batter in. Bake for about 40-45 minutes, or until the centre is firm and comes out clean with a toothpick or fork.
Let cool for 10-15 minutes and enjoy!
Store leftovers in airtight container. I leave mine out on the counter for a day or two, but it can also be refrigerated. Freeze for 3 months.
I would love to see your banana bread creations! Tag me in your photos on Instagram @meghanlivingstone and leave me a comment below with how this recipe turned out!