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Gluten-Free Banana Bread

Gluten-Free Banana Bread

This 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.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 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 bananas mashed (about 1 ½ cups)
  • ½ cup unsalted butter melted and slightly cooled
  • ⅔ cup 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!

Equipment

  • 9x5-inch loaf pan
  • Medium Bowl
  • Large Bowl
  • Fork
  • Whisk
  • Wire rack
  • Wooden skewer or toothpick

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour or line it with parchment paper, leaving an overhang on the sides for easy lifting.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  8. 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.
  9. 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.

Notes

Stored in an airtight container at room temperature, this gluten-free banana bread will stay fresh for 2-3 days. For longer storage, refrigerate for up to a week. Reheat slices in the oven or microwave.
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