Gluten-Free Banana Bread is a wonderfully moist and flavorful quick bread that’s perfect for breakfast, snacks, or even a light dessert. This recipe demystifies gluten-free baking, proving that you can achieve incredible taste and texture without a trace of gluten.
Key Ingredients for Gluten-Free Banana Bread :
- 2 cups (240g) all-purpose gluten-free flour blend (ensure it contains xanthan gum if your blend doesn’t)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 very ripe large bananas, mashed (about 1 ½ cups)
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ⅔ cup (133g) granulated sugar (or ½ cup for less sweetness)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional, for a treat!)
How to Make Gluten-Free Banana Bread
This Gluten-Free Banana Bread recipe is incredibly easy to whip up, making it a satisfying treat you can enjoy any time. The simple mixing process ensures a tender crumb, and the natural sweetness of the ripe bananas shines through, creating a truly delicious and moist loaf. With a prep time of just 15 minutes and a baking time of about 50-60 minutes, you’ll have a warm, homemade delight ready to share.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, and salt. Make sure these dry ingredients are thoroughly combined for even distribution.
- Mash the Bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. The riper the bananas, the sweeter and more flavorful your bread will be.
- Mix Wet Ingredients: To the mashed bananas, add the melted butter, granulated sugar, egg, and vanilla extract. Whisk these wet ingredients together until well combined and the mixture is smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough texture.
- Add Mix-ins (Optional): If you’re using walnuts, pecans, or chocolate chips, gently fold them into the batter now. Distribute them evenly throughout the mixture.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Cool: Once baked, let the gluten-free banana bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely. This allows the loaf to set properly.
Why You’ll Love This Gluten-Free Banana Bread
You’ll absolutely adore this Gluten-Free Banana Bread for its incredibly moist texture and naturally sweet, comforting flavor profile. Unlike some drier gluten-free baked goods, this loaf stays incredibly tender, just like its traditional counterpart, making it a truly satisfying treat. Plus, making this at home is incredibly budget-friendly, saving you money compared to expensive store-bought gluten-free options.
The warm spices and the rich banana flavor create a delightful aroma as it bakes, promising a simple yet gourmet experience. It’s perfect for busy mornings, afternoon pick-me-ups, or even served warm with a dollop of yogurt or a drizzle of honey – a wonderful alternative to a dense fruitcake. Ready to bake up some happiness? Give this easy Gluten-Free Banana Bread a try today!
Storing and Reheating Tips
Storing Leftovers:
- Room Temperature: Stored in an airtight container at room temperature, this gluten-free banana bread will stay fresh for 2-3 days. Ensure the loaf is completely cooled before storing.
- Refrigeration: For longer storage, wrap the cooled loaf tightly in plastic wrap and then aluminum foil, or place it in an airtight container and refrigerate for up to a week. The texture might become slightly firmer when chilled.
Reheating:
- Oven/Toaster Oven: To reheat slices, wrap them in foil and warm them in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through.
- Microwave: For a quick warm-up, microwave individual slices on a plate in 20-second intervals until heated to your liking.
Freezing for Future Meals:
- Whole Loaf: Wrap the completely cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag. It can be frozen for up to 3 months.
- Slices: Alternatively, slice the cooled loaf and freeze individual slices separated by parchment paper in a freezer-safe bag. This allows you to thaw and reheat just what you need.
- Thawing: To thaw, let the frozen loaf or slices sit at room temperature for a few hours, or reheat gently as described above.
Final Thoughts
This Gluten-Free Banana Bread is a testament to how delicious and satisfying gluten-free baking can be. Its comforting flavor and tender crumb make it a universally loved treat. We encourage you to bake this simple yet delightful recipe and experience its magic in your own kitchen.
Gluten-Free Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, and salt. Make sure these dry ingredients are thoroughly combined for even distribution.2 cups all-purpose gluten-free flour blend, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. The riper the bananas, the sweeter and more flavorful your bread will be.3 very ripe large bananas bananas
- To the mashed bananas, add the melted butter, granulated sugar, egg, and vanilla extract. Whisk these wet ingredients together until well combined and the mixture is smooth.3 very ripe large bananas bananas, ½ cup unsalted butter, ⅔ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough texture.2 cups all-purpose gluten-free flour blend, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 3 very ripe large bananas bananas, ½ cup unsalted butter, ⅔ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- If you’re using walnuts, pecans, or chocolate chips, gently fold them into the batter now. Distribute them evenly throughout the mixture.½ cup chopped walnuts or pecans, ½ cup chocolate chips
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, let the gluten-free banana bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely. This allows the loaf to set properly.