Gluten-Free Banana Bread

There’s something undeniably comforting about a warm slice of banana bread, especially when it’s fresh out of the oven. This Gluten-Free Banana Bread recipe transforms overripe bananas into a moist, sweet loaf that everyone will love. Perfect for breakfast, a snack, or even dessert, this recipe is easy to whip up and is sure to impress whether you’re gluten-free or not. So grab your ripe bananas, and let’s get baking!

Why I Love This Recipe

This Gluten-Free Banana Bread is a staple in my kitchen because it’s incredibly versatile and forgiving. The use of 1:1 gluten-free flour means you don’t have to worry about complicated substitutions; it’s as easy as swapping regular flour for gluten-free. The combination of mashed bananas, oil, and sugars creates a moist, flavorful bread that makes your kitchen smell heavenly. It’s a great way to use up those brown bananas sitting on your counter, and trust me, your family and friends will be asking for seconds!

Ingredient List

• 1 cup 1:1 gluten-free flour (210 grams, recommended: King Arthur Flour Measure for Measure)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup mashed banana (340 grams, about 2-3 medium ripe bananas)
• 1/3 cup vegetable or avocado oil
• 1/2 cup granulated sugar (100 grams)
• 1/4 cup lightly packed light brown sugar (53 grams)
• 2 large eggs
• 2 teaspoons vanilla extract

Before You Start: Equipment

• Mixing bowls: One large for wet ingredients, one medium for dry ingredients.
• Whisk: To mix the dry ingredients and combine wet ingredients smoothly.
• Rubber spatula: For folding the batter together without overmixing.
• Loaf pan: 9×5-inch is ideal for this recipe.
• Oven: Preheat to 350°F (175°C) before starting to mix the ingredients.

Mastering Gluten-Free Banana Bread: How-To

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your banana bread will bake evenly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan with a little oil or line it with parchment paper for easy removal after baking.

Step 3: Mix the Dry Ingredients

In a medium mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Whisk them together until well mixed.

Step 4: Combine the Wet Ingredients

In a large mixing bowl, mash the bananas using a fork or potato masher until smooth. Add the vegetable or avocado oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until everything is well combined and smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold them together until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Pour into the Pan

Pour the batter into the prepared loaf pan, spreading it evenly.

Step 7: Bake

Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Better-for-You Options

• Replace granulated sugar with coconut sugar for a lower glycemic index.
• Use applesauce or unsweetened yogurt in place of some or all of the oil for a lighter option.
• Incorporate nuts or seeds for added protein and crunch.
• Add dark chocolate chips or dried fruits for an indulgent twist.

Frequent Missteps to Avoid

• Using unripe bananas: Make sure your bananas are fully ripe for the best flavor and sweetness.
• Overmixing the batter: This can lead to a dense bread. Mix until just combined.
• Skipping the cooling step: Allowing the bread to cool makes it easier to slice and enhances the flavor.
• Not measuring flour correctly: Spoon the flour into your measuring cup and level it off for accuracy.

Meal Prep & Storage Notes

This Gluten-Free Banana Bread is perfect for meal prep! You can make it ahead of time and store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze individual pieces. Simply wrap each slice in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, just thaw at room temperature or pop it in the toaster for a quick warm-up!

Reader Q&A

Can I use frozen bananas for this recipe?

Absolutely! Just make sure to thaw and drain any excess moisture before mashing them. Frozen bananas can add additional sweetness and moisture to your bread.

What can I substitute for the eggs?

You can use flax eggs or chia eggs as a vegan substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.

Can I make mini loaves with this recipe?

Yes! You can divide the batter into mini loaf pans. Adjust the baking time to about 30-40 minutes, checking for doneness with a toothpick.

How do I know when my banana bread is done baking?

The banana bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, you can cover it loosely with foil.

Serve with These

• Homemade Peanut Butter
• Honey Butter
• Greek Yogurt
• Fruit Jam

Next Steps

Now that you have the perfect recipe for Gluten-Free Banana Bread, it’s time to get baking! Experiment with different add-ins like walnuts or chocolate chips, or try topping it with your favorite nut butter for an extra delicious snack. Your friends and family will be amazed at how flavorful and moist this bread is, and you’ll love how easy it is to make. Happy baking!