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Gluten-free Banana Bread with Salted Caramel

Ingredients

Scale

For the Banana Bread

  • 1/2 cup unsalted butter, melted, browned and cooled slightly
  • 2 cups gluten-free all-purpose flour (I used King Arthur Gluten-Free Flour)
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/4 cup mashed banana (from about 3 medium bananas)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk

For the Crumble

  • 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • scant 1/2 cup gluten-free all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons old-fashioned oats

For the Salted Caramel

  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sea salt

Instructions

  1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
  2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
  3. In a large bowl, whisk together flour, xanthan gum, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk together sugar, eggs, mashed bananas, vanilla extract, and buttermilk.
  5. When butter has cooled, whisk in the browned butter.
  6. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.
  7. Spoon batter into prepared pan.
  8. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the bread pan.
  9. Bake for 40-45 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
  10. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well. Just before ready to serve, drizzle with salted caramel.
  11. To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown. Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin… that’s ok. Allow to cool in the refrigerator to thicken, or drizzle warm and loose over your banana bread. Your choice! You can’t go wrong.

Nutrition