Gluten Free Banana Bread with Browned Butter and Maple Glaze
This is no ordinary banana bread! The flavors of browned butter, sweet bananas, a tantalizing maple glaze and toasted pecans come together to make the best gluten free banana bread you've ever tasted.
Servings 12 slices
Calories 301kcal
Equipment
Ingredients
For the Banana Bread
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup white sugar
- 2 large eggs room temperature
- 2 medium-large over ripe bananas
- 1 ½ teaspoons vanilla
- ½ cup sour cream
- 1 ¾ cup gluten free flour blend 120 grams, see notes
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup pecans chopped and toasted
Maple Glaze
- 1 tablespoon unsalted butter browned (see instructions)
- 1 cup powdered sugar
- 1 tablespoon water
- ¾ teaspoon maple flavoring
- salt to taste
Instructions
- In a small saucepan, brown butter by heating over medium heat for 5-7 minutes. Swirl the pan occasionally but do not stir. Watch it closely, it will bubble quite a bit for the first few minutes and when it bubbles less and you smell a nutty scent and the bottom looks golden brown, it's done. Remove from heat and set aside to cool.
- You can brown the 1 tablespoon for the glaze at the same time, then measure it out and set aside for the glaze.
- Once the butter is cooled to room temperature, combine it with the brown and white sugars in the bowl of a stand mixer, or a large mixing bowl if using a hand mixer. Mix together thoroughly.
- Add eggs and mix until smooth.
- Mash the bananas until smooth and add them along with the vanilla and sour cream. Mix until smooth.
- Add remaining ingredients and mix on low until combined.
- Bake in an oven preheated to 350 degrees for 40-45 minutes, just until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before removing to a rack to cool.
- While the bread is cooling, brown another 1 tablespoon butter for the glaze unless you browned it with the previous batch. Melt it if it has solidified.
- Make the maple glaze by whisking together the browned butter, powdered sugar, water, maple, and salt to taste. Add additional powdered sugar or water if needed to reach the right consistency.
- Spread the maple glaze over the banana bread and top with some extra toasted, chopped, pecans if you want. Slice and enjoy! Store any leftovers in an airtight container.
Notes
I have found this recipe to be fairly forgiving in regards to flour and have used King Arthur Measure for Measure, Bob's Red Mill 1:1, and Cup4Cup. All worked well.
If you have a nut allergy, just leave out the pecans.
I always recommend measuring ingredients by weight, you can toggle this option in the recipe card.
Nutrition
Serving: 1slice | Calories: 301kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 206mg | Potassium: 125mg | Fiber: 3g | Sugar: 26g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
