This Moist Gluten Free Banana Bread is your new go-to for a delicious, easy-to-make treat that’s perfect for breakfast, snacks, or dessert. You’ll uncover a deeply satisfying gluten-free baking solution that’s incredibly moist and bursting with classic banana flavor, making it an ideal choice for anyone avoiding gluten or simply seeking a superior banana bread experience.
Key Ingredients for Moist Gluten Free Banana Bread
- 2 cups (250g) Gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but highly recommended)
- 3 very ripe medium bananas, mashed (about 1 ½ cups)
- ½ cup (100g) granulated sugar (or coconut sugar for a slightly different flavor profile)
- ¼ cup (56g) unsalted butter, melted and slightly cooled (or vegan butter for a dairy-free option)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) unsweetened applesauce (this is key for moisture!)
- ½ cup chopped walnuts or pecans (optional, for added texture and crunch)
- Chocolate chips (optional, for a decadent twist)
How to Make Moist Gluten Free Banana Bread
This recipe is wonderfully simple and yields a remarkably tender and flavorful loaf. The magic happens through a combination of ripe bananas, the secret ingredient of applesauce for ultimate moisture, and a straightforward mixing process. You’ll be amazed at how easy it is to achieve bakery-quality gluten-free banana bread in approximately 1 hour and 15 minutes, including baking time.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free baking spray or butter and a dusting of gluten-free flour. Alternatively, line it with parchment paper, leaving an overhang on the sides for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, cinnamon, and nutmeg (if using). Ensure there are no lumps and all the spices are evenly distributed. Set this bowl aside.
- Mash and Mix Wet Ingredients: In a larger mixing bowl, mash your ripe bananas with a fork until they are very smooth with minimal lumps. Add the granulated sugar and melted butter to the mashed bananas and whisk until well combined.
- Incorporate Eggs and Flavor: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the unsweetened applesauce until the mixture is smooth and homogenous. The applesauce is crucial for keeping this gluten-free banana bread incredibly moist.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can lead to a tougher gluten-free baked good.
- Add Mix-ins (Optional): If you’re using walnuts, pecans, or chocolate chips, gently fold them into the batter now.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Smooth the top with your spatula.
- Bake Until Golden: Bake in the preheated oven for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven and the specific gluten-free flour blend you use. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool Completely: Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This step is important for the texture and to prevent it from falling apart.
Why You’ll Love This Moist Gluten Free Banana Bread
This Moist Gluten Free Banana Bread is an absolute revelation for anyone craving a truly exceptional gluten-free baked good. Its star feature is its unbelievable moisture and tender crumb, achieved through the perfect balance of ripe bananas and unsweetened applesauce, setting it apart from many dry, crumbly gluten-free alternatives. Beyond its incredible taste and texture, making this banana bread at home is incredibly cost-effective, saving you money compared to purchasing expensive gluten-free baked goods from specialty stores. The simple yet comforting combination of sweet banana, warming cinnamon, and the optional nutty crunch or decadent chocolate chips creates a flavor profile that’s both nostalgic and utterly satisfying; it’s like a warm hug in every slice!
Forget those disappointing, dry gluten-free attempts of the past. This recipe delivers a loaf so good, you might even forget it’s gluten-free, rivaling the moistest traditional banana breads you’ve ever had. The ease of preparation means you can whip up this delightful treat for a quick breakfast, a satisfying snack, or a wholesome dessert without a fuss. So, gather your ingredients, embrace the simple steps, and get ready to bake a loaf of Moist Gluten Free Banana Bread that will have everyone asking for seconds. Don’t wait – your taste buds will thank you!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, you can store the Moist Gluten Free Banana Bread at room temperature in an airtight container or tightly wrapped in plastic wrap and then aluminum foil. It will stay fresh and delicious for 2-3 days.
- Refrigeration: For longer storage, wrap the cooled banana bread tightly and refrigerate. It will maintain its quality for up to a week. You might notice a slight change in texture, but it will still be enjoyable.
- Freezing: This banana bread freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months.
- Reheating: To reheat, you can:
- At Room Temperature: If slightly stale, simply let it sit at room temperature for a little while.
- Microwave: For individual slices, microwave for 10-20 seconds until warmed through.
- Oven: To warm a larger portion, wrap slices in foil and bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
- Thawing from Frozen: Remove from the freezer and let it thaw at room temperature for several hours or overnight. You can then gently warm it if desired.
Final Thoughts
This Moist Gluten Free Banana Bread is more than just a recipe – it’s a warm, comforting experience free of gluten! We encourage you to try this simple yet incredibly rewarding recipe and taste the moist, delicious difference for yourself. Happy baking!
Moist Gluten Free Banana Bread
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free baking spray or butter and a dusting of gluten-free flour. Alternatively, line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, cinnamon, and nutmeg (if using). Ensure there are no lumps and all the spices are evenly distributed. Set this bowl aside.2 cups Gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a larger mixing bowl, mash your ripe bananas with a fork until they are very smooth with minimal lumps. Add the granulated sugar and melted butter to the mashed bananas and whisk until well combined.3 very ripe medium bananas, mashed, ½ cup granulated sugar, ¼ cup unsalted butter, melted and slightly cooled
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the unsweetened applesauce until the mixture is smooth and homogenous. The applesauce is crucial for keeping this gluten-free banana bread incredibly moist.2 large eggs, 1 teaspoon vanilla extract, ½ cup unsweetened applesauce
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can lead to a tougher gluten-free baked good.2 cups Gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- If you’re using walnuts, pecans, or chocolate chips, gently fold them into the batter now.½ cup chopped walnuts or pecans, Chocolate chips
- Pour the batter evenly into the prepared loaf pan. Smooth the top with your spatula.
- Bake in the preheated oven for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven and the specific gluten-free flour blend you use. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This step is important for the texture and to prevent it from falling apart.