Category Archives: Local Foods

Gluten-Free Banana Bread #2 w/ Masa Harina

IMG_2192This is my “take two” on the gluten-free banana bread.  I added back in a little bit of the Rice Flour from the original MaSeca recipe, while still cutting out the dairy products.  I’m thinking that the rice flour will help with the greasiness and may also lighten it a bit, but we’ll see.

The recipe is pretty much identical to my first gluten-free banana bread, except that I’ve substituted 1/2 cup of rice flour for 1/2 cup of masa.

Gluten-Free Banana Bread # 2 w/ Masa Harina


  • Loaf Pan or Muffin Tins
  • Spatula
  • 2 Mixing Bowls (medium)
  • Fork (to stir)
  • Oven
  • Coconut Oil, Lard, or Oil to grease baking pan
  • Butter Knife
  • Cooling Rack
  • 1 1/2 cups Masa Harina
  • 1/2 cup Rice Flour
  • 3-4 mashed, super ripe Bananas (lots of brown spots)
  • 5 Eggs
  • 1 tbsp. Baking Powder
  • 1 cup Brown Sugar
  • 3/4 cup Coconut Oil or Lard, melted but cool (substitute vegetable oil if need be)
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Salt – Optional
  • 1/2 tsp. Nutmeg, Cinnamon, or Allspice (or a mix of the three) – Optional


Preheat oven to 350°F.  Grease baking pan and flour with a little of the masa if you want. Mix masa, salt, spices, and baking powder in one bowl.  Break eggs into second bowl and mix well.  Beat sugar, banana, vanilla, and oil into the eggs.

Pour wet mix over the dry mix and work it together well.  In a wheat quick bread, you want to avoid over-mixing, but this is less of an issue here.  We just want to make sure everything is well combined with no big lumps.  You can definitely use a stand mixer here without worrying about tunneling.

Pour into the baking pan, this version is thicker than the masa-only one.  Bake loaf for 55-60 minutes or muffins for 40-45.  Test with toothpick for doneness.

After you remove it from the oven, run a butter knife around the edges of the loaf pan or muffin cups to help the bread separate from the dish.  As soon as the pan is cool enough to handle by hand, tip the bread out onto a cooling rack to allow it to cool without getting soggy.


This loaf definitely rose more and shows less structural weakness.  It also took a little longer to cook.