GLUTEN FREE Starbucks Banana Walnut Bread Copycat (Low Sugar)ㅣ글루텐프리 스타벅스 바나나 월넛 브레드 (쌀가루 베이킹) 🍌

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are more budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free, while margarine is often cheaper.

Grease a cake pan (22cm x 12cm x 7cm) with oil.

Dust the inside of the pan with rice flour, turning the pan to coat evenly, and remove excess flour.

Preheat the oven to 165°C.

In a bowl, mix together the dry ingredients: 200g rice flour, 100g sugar, 1.5g salt, and 5g baking soda.

In another bowl, mash 3 ripe bananas (with black spots).

If making a low-FODMAP version, use less ripe bananas.

Add to the mashed bananas: 1 egg, 2g vanilla extract, 110g vegetable oil, and 30g buttermilk (which can be made by mixing 28g milk with 1.2g vinegar).

Mix all the wet ingredients together until well combined.

Combine the wet and dry ingredients, mixing until the rice flour is just visible.

Fold in 60g chopped walnuts until evenly distributed.

Pour the batter into the prepared pan and sprinkle 40g walnuts on top.

Bake in a convection oven at 165°C for 1 hour and 10 minutes, noting that baking times may vary by oven.

After baking, let the bread cool in the pan for about 10 minutes.

To check if it's done, use a skewer; if it comes out clean (without wet batter), it's baked through.

Remove from the pan and let it cool completely.

For best flavor, let the banana bread sit overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens