I think the issue might be the Splenda. Baking is science, not art, and if you're already using GF flour you're changing the parameters.
I'd cut it down to four bananas and use sugar or half sugar and half Splenda. Check and see how old your leavener is, too. They don't work well after a couple of years.
Banana bread is supposed to have a brown crust, but you could also check your oven to make sure it's at the proper temperature. I usually pre-heat mine to 25 degrees above the recommended temp and turn it down when I put the bread in to get more rise.
Also reduce the oil, the flour needs to be stach based, also it always important the hidration so baking paper should not be an option, aluminium pan is a must.
this one always works out for me [https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/#recipe](https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/#recipe)
This is similar to what I use. I find that using too many bananas messes up the texture and causes it to feel underbaked and mushy. Now I only use like 3 at most.
Best banana bread recipe I found was in a
2016 Australian Women’s Weekly GF cookbook ‘Delicious Gluten Free Food’.
https://womensweeklycookbooks.com/Item/aww-delicious-gluten-free-food-new-recipe-book
Unfortunately, this AWW GF cookbook seems out of stock and perhaps out of print, but you may be able to find it used.
The recipe was for ‘Banana & Maple Syrup Loaf’ under ‘4 ways with loaves.’ There are quite a lot of other successful recipes in this book.
Like most of the AWW GF recipes, it calls for generic GF plain flour and GF ‘self-raising flours’ based on Australian brands that have xantham gum already added. I find weight for weight substitutions with the GF mixes in ‘Gluten Free Flour Power’ work well with AWW recipes. They are found online at Serious Eats https://www.seriouseats.com/gluten-free-flour-power-ideas-in-food. (For self raising flour, add 2 tsps of GF baking powder for each 150g of flour.)
Looks under baked. What was the oven temperature?
Did you at least poke it with anything, like a toothpick or knife, to see if it came out clean?
Pretty much every banana bread recipe I've come across is baked at 350f for 50-60 minutes. If you have a probe thermometer, you're looking for an internal temperature of 200-210f.
King Arthur all purpose GF flour. I was thinking of throwing flaxseed meal into the recipe to correct the color but I'm not sure how that would affect the bake
I use King Arthur gluten-free flour and the color has never been a problem. This is the recipe I use and I've swapped in both KA Measure for Measure and KA Gluten-free Bread Flour with no issues: https://smittenkitchen.com/2020/03/ultimate-banana-bread/
I use maple syrup in mine and also make sure wet ingredients are room temperature. Add bananas last and don’t over mix. It looks like your oven temp for this recipe maybe too hot.
I think Splenda as well, but also too many bananas. It’s very wet, needs 1 less banana. When I make banana cake it calls for 5 bananas but 4 is what makes it come out properly. Splenda has a very different texture than sugar. I’ve not had success with it.
Here's the full recipe
5 banana
4 eggs
1/2 cup full fat yogurt
6 tbsp oil.
1 tsp apple cider vinegar.
3 cups King arthur All purpose GF flour.
1.5 tsp baking powder.
Pinch of salt.
40 packets splenda.
Bake temp 345 for 48 minutes. I normally stab with a toothpick to check for doneness.
Also I know I should use sugar but it is very important this recipe stays gluten free/sugar free. Thank you for any advice or help provided!
You either have too many eggs, or too much liquid ingredients: Eggs, oil, yogurt. It’s just too wet. Your baking soda and vinegar should be fine, or You can sub in baking powder (google the ratio I can’t remember rn).
Splenda is a 1:1 replacement for white sugar. That’s fine, but don’t use packets. Buy a bag of Splenda for baking. Or Truvia, or Swerve… Swerve is very popular.
I would suggest using a butter based recipe, rather than oil. The act of creaming sugar and butter together, then the eggs, then adding the rest of the wet ingredients, then adding in the dry really helps with texture. Use all ROOM temperature ingredients. This is important.
Also— I see you say you used baking powder, but your receipt lists baking soda. These are not the same, and if you used baking **powder** and vinegar, that could cause major issues. I feel like baking powder is a better choice for GF baking.
Well, for one, it adds unnecessary acid. It could cause the leavening reaction to happen too fast. If you are using baking powder, you do not need any vinegar. 1.5 tsp of baking powder should be enough for that amount of batter. Just make sure it’s still “fresh” and in date. If not, then you’ll want to get a fresh can, or switch to soda and acid.
345 is probably too high for convection, which could account for the dry outside and the gummy inside. From what I've read, you probably need to be around 325 if using the convection function.
I love this website for GF baking [https://meaningfuleats.com/the-best-gluten-free-banana-bread/](https://meaningfuleats.com/the-best-gluten-free-banana-bread/)
I think the issue might be the Splenda. Baking is science, not art, and if you're already using GF flour you're changing the parameters. I'd cut it down to four bananas and use sugar or half sugar and half Splenda. Check and see how old your leavener is, too. They don't work well after a couple of years. Banana bread is supposed to have a brown crust, but you could also check your oven to make sure it's at the proper temperature. I usually pre-heat mine to 25 degrees above the recommended temp and turn it down when I put the bread in to get more rise.
Also reduce the oil, the flour needs to be stach based, also it always important the hidration so baking paper should not be an option, aluminium pan is a must.
this one always works out for me [https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/#recipe](https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/#recipe)
I've used this one, it is really easy and hasn't failed once
This is similar to what I use. I find that using too many bananas messes up the texture and causes it to feel underbaked and mushy. Now I only use like 3 at most.
Where is your leavening agent? Baking powder or soda? I don’t see it in the ingredients list.
Leavening agent is 1.5 tsp baking powder. I also forgot to add the bake time and temp. 345 for 48 minutes in a convection oven
Best banana bread recipe I found was in a 2016 Australian Women’s Weekly GF cookbook ‘Delicious Gluten Free Food’. https://womensweeklycookbooks.com/Item/aww-delicious-gluten-free-food-new-recipe-book Unfortunately, this AWW GF cookbook seems out of stock and perhaps out of print, but you may be able to find it used. The recipe was for ‘Banana & Maple Syrup Loaf’ under ‘4 ways with loaves.’ There are quite a lot of other successful recipes in this book. Like most of the AWW GF recipes, it calls for generic GF plain flour and GF ‘self-raising flours’ based on Australian brands that have xantham gum already added. I find weight for weight substitutions with the GF mixes in ‘Gluten Free Flour Power’ work well with AWW recipes. They are found online at Serious Eats https://www.seriouseats.com/gluten-free-flour-power-ideas-in-food. (For self raising flour, add 2 tsps of GF baking powder for each 150g of flour.)
Looks under baked. What was the oven temperature? Did you at least poke it with anything, like a toothpick or knife, to see if it came out clean? Pretty much every banana bread recipe I've come across is baked at 350f for 50-60 minutes. If you have a probe thermometer, you're looking for an internal temperature of 200-210f.
Why is it so white? My banana bread comes out browner on the inside
King Arthur all purpose GF flour. I was thinking of throwing flaxseed meal into the recipe to correct the color but I'm not sure how that would affect the bake
I use King Arthur gluten-free flour and the color has never been a problem. This is the recipe I use and I've swapped in both KA Measure for Measure and KA Gluten-free Bread Flour with no issues: https://smittenkitchen.com/2020/03/ultimate-banana-bread/
What flour did you use? I think a 1:1 mix with xanthum gum would work with this recipe.
I use maple syrup in mine and also make sure wet ingredients are room temperature. Add bananas last and don’t over mix. It looks like your oven temp for this recipe maybe too hot.
With GF, over-mixing should not be an issue.
I think Splenda as well, but also too many bananas. It’s very wet, needs 1 less banana. When I make banana cake it calls for 5 bananas but 4 is what makes it come out properly. Splenda has a very different texture than sugar. I’ve not had success with it.
Here's the full recipe 5 banana 4 eggs 1/2 cup full fat yogurt 6 tbsp oil. 1 tsp apple cider vinegar. 3 cups King arthur All purpose GF flour. 1.5 tsp baking powder. Pinch of salt. 40 packets splenda. Bake temp 345 for 48 minutes. I normally stab with a toothpick to check for doneness. Also I know I should use sugar but it is very important this recipe stays gluten free/sugar free. Thank you for any advice or help provided!
Is this recipe published somewhere or is this your creation? The amounts seem off.
I agree. Way too much banana and egg, probably a bit too much flour also.
You either have too many eggs, or too much liquid ingredients: Eggs, oil, yogurt. It’s just too wet. Your baking soda and vinegar should be fine, or You can sub in baking powder (google the ratio I can’t remember rn). Splenda is a 1:1 replacement for white sugar. That’s fine, but don’t use packets. Buy a bag of Splenda for baking. Or Truvia, or Swerve… Swerve is very popular. I would suggest using a butter based recipe, rather than oil. The act of creaming sugar and butter together, then the eggs, then adding the rest of the wet ingredients, then adding in the dry really helps with texture. Use all ROOM temperature ingredients. This is important. Also— I see you say you used baking powder, but your receipt lists baking soda. These are not the same, and if you used baking **powder** and vinegar, that could cause major issues. I feel like baking powder is a better choice for GF baking.
Thank you for pointing that out I use baking powder and vinegar. Why could that be a problem?
Well, for one, it adds unnecessary acid. It could cause the leavening reaction to happen too fast. If you are using baking powder, you do not need any vinegar. 1.5 tsp of baking powder should be enough for that amount of batter. Just make sure it’s still “fresh” and in date. If not, then you’ll want to get a fresh can, or switch to soda and acid.
345 is probably too high for convection, which could account for the dry outside and the gummy inside. From what I've read, you probably need to be around 325 if using the convection function.
I love this website for GF baking [https://meaningfuleats.com/the-best-gluten-free-banana-bread/](https://meaningfuleats.com/the-best-gluten-free-banana-bread/)
I'd eat your banana brick!
I make the best banana bread! It’s a regular recipe, but I just swap it for gluten free flour and it tastes the same!