Banana Bread
Banana bread is pure comfort—easy, fragrant, and always a hit. With WEATZERO®, you get all the moist, classic flavour—plus better nutrition and gut-friendly goodness. No guesswork, just results. And if you’re like me, nothing beats a warm slice, toasted until golden, with butter melting into every bite.
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Notes
From Experience: Wins, Fails, and What Stuck:
- Replace flour gram for gram: Always weigh flour—never use a cup for WEATZERO®! Measuring by cup leads to dry, dense results. Use a digital scale for accuracy.
- Don’t overmix: Stop mixing as soon as the flour is incorporated. Overworking the batter can make the loaf dense or gummy.
- Cool fully: Always let your loaf cool completely before slicing or storing. Warm gluten-free bread can be delicate and crumbly if cut too soon.
- Use buttermilk for bonus tenderness: If you have it, buttermilk brings lift and extra softness to gluten free banana bread. Highly recommended!
Variations & Customisation Ideas
- No Buttermilk? Use milk (dairy or non-dairy) – ¼ cup (60ml) if buttermilk is unavailable. Texture will be slightly less tender, but still delicious!
- Choc Chip Banana Bread: Fold in ½ cup (100g) dark choc chips before baking.
- Banana Nut Bread: Add ½ cup (60g) chopped walnuts or pecans for crunch.
- Dairy-Free: Use your favourite plant milk (e.g. almond, oat) and check your chocolate if adding chips.
Ingredients
Wet Ingredients
- 3 (~350g) Ripened Bananas – peeled and mashed with a fork
- 2 Large Egg – room temperature
- ⅓ cup (100 mL) Vegetable oil
- ¼ cup (60mL) Buttermilk or Milk – Whole or Plant based* see tips section
- 1 tsp Vanilla Extract
Dry Ingredients
- 250 grams WEATZERO® Millet Based All-Purpose Flour – use a weighing scale
- 1 tsp Baking Soda
- 1½ tsp Baking Powder
- ½ tsp Fine Salt
- ¼ cup (50g) Caster Sugar
- ½ cup (100g) Brown Sugar – packed
- 1 tsp Cinnamon Ground
Optional Add-Ins
- ½ cup Chocolate Chips/Walnuts/Pecans
Equipment
Method
Preparation
- Adjust the oven rack to the lower third position.Preheat oven to 180°C (355 °F) or Fan Forced 160 °C (320 °F)Line a 21 x 11cm (8½ x 4½ in) loaf pan with baking paper.
Dry Mix
- In a large bowl, whisk together WEATZERO® Millet Based All-Purpose Blend, baking powder, baking soda, salt, both sugars, and cinnamon.
Wet Mix
- In a separate bowl, mash bananas until smooth. Add eggs, oil, buttermilk or milk, and vanilla. Whisk well.
Combine Ingredients
- Add the wet mixture to the dry bowl. Gently fold until just combined—do not overmix. Fold in any optional choc chips/nuts
Fill & Hold
- Pour batter into prepared pan and rest for 10 minutes before baking. This hydrates the flour for a softer crumb.
Bake
- Bake for 60 –65 mins or until a skewer inserted into the centre comes out clean. (Gluten-free batters often need 10% longer — don’t rush!)
Cool
- Remove from oven and let loaf cool in the pan for 10 minutes. Then gently lift out the loaf, carefully peel away the baking paper, and transfer to a wire rack to cool completely before slicing—this prevents the bottom from getting soggy and ensures the best texture.
Storage
- Store cooled banana bread in an airtight container at room temperature for up to 3 days.In hot or humid weather, refrigerate for up to 1 week. Bring to room temp before serving for best texture.
Freezing
- This banana bread freezes beautifully! Slice, then wrap each piece in baking paper and foil or place in a freezer bag. Freeze for up to 1 month.Thaw at room temp, or warm in the toaster or a low oven to refresh.
Serving Suggestions
- Enjoy plain, or toast slices and serve with salted butter, nut butter, ricotta and honey, or a dollop of yogurt.For a sweet treat, dust lightly with cinnamon sugar or serve with a spoonful of stewed berries.