Baking gluten-free can feel daunting, but this Gluten-free Banana Bread Recipe proves it doesn’t have to be. This recipe yields a loaf that is incredibly moist, perfectly sweet, and bursting with banana flavor – so good, you won’t even miss the gluten! It’s perfect for breakfast, a snack, or even dessert. So grab your overripe bananas and let’s get baking!
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Why You’ll Love This Gluten-Free Banana Bread
This gluten-free banana bread recipe is a staple in my kitchen. Not only is it easy to make, but the result is a consistently delicious loaf with a tender crumb. I’ve spent years perfecting this recipe, tweaking and testing to ensure it’s foolproof, even for beginner bakers. It’s also incredibly versatile! You can add nuts, chocolate chips, or even spices to customize the flavor to your liking. Plus, it’s a great way to use up those overripe bananas that are just a little too brown for eating straight.
Ingredients for the Best Gluten-Free Banana Bread
- 3 very ripe bananas, mashed
- 1/3 cup melted unsalted butter or coconut oil
- ¾ cup granulated sugar (or brown sugar for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour blend (I recommend one with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips
Step-by-Step Instructions for Gluten-Free Banana Bread
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures your bread won’t stick and will slide out beautifully.
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In a large bowl, mash the bananas well. I like to use a fork for a slightly chunky texture, but you can use a potato masher for a smoother consistency. Add the melted butter (or coconut oil), sugar, eggs, and vanilla extract. Mix until well combined.
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In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. Similar to our Paleo banana bread recipe, overmixing can result in a denser texture.
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If desired, fold in the walnuts or chocolate chips.
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Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Gluten-Free Banana Bread Batter
Tips and Tricks for Perfect Gluten-Free Banana Bread
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter: Overmixing can develop the gluten in the flour (even gluten-free flour), leading to a tougher bread.
- Test for doneness: Start checking for doneness around the 50-minute mark. Every oven is different, so it’s important to test with a toothpick.
- Let it cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling. This technique applies to many baked goods, just like our Dairy-free chocolate chip cookie recipe.
Gluten-Free Banana Bread Loaf
Variations on this Gluten-Free Banana Bread Recipe
This recipe is a great starting point, and you can easily customize it to your liking. Try adding:
- Nuts: Walnuts, pecans, or almonds
- Dried fruit: Cranberries, raisins, or chopped dates
- Spices: Cinnamon, nutmeg, or ginger
- Chocolate chips: Dark chocolate, milk chocolate, or white chocolate
- Seeds: Sunflower seeds, pumpkin seeds, or flax seeds
“Adding different spices and mix-ins can transform this basic recipe into a unique creation every time,” says renowned baker, Amelia Dubois. “Experiment with flavors to find your personal favorite!”
How to Store Gluten-Free Banana Bread
Store your gluten-free banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months. If freezing, I recommend slicing it first so you can easily thaw individual slices as needed. For those who love cookies, check out our delicious crumble cookie recipes.
FAQ
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Can I use regular all-purpose flour instead of gluten-free flour? No, this recipe is specifically designed for gluten-free flour. Substituting regular flour will significantly alter the texture and result in a different product.
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Can I use a different type of oil? Yes, you can substitute the melted butter or coconut oil with other oils like vegetable oil or avocado oil.
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Can I make this recipe vegan? Yes, you can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and using a vegan butter substitute. You can also explore our vegan cookie recipe for more vegan baking options.
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My banana bread sank in the middle. What went wrong? This can happen for a few reasons, including underbaking, opening the oven door too frequently during baking, or using too much leavening agent.
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Can I add protein powder to this recipe? Yes, you can add a scoop of your favorite protein powder to boost the protein content. Just be sure to adjust the amount of liquid accordingly. For those seeking healthier options, our healthy cookies recipes might be of interest.
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How do I know when the banana bread is done? The bread is done when a toothpick inserted into the center comes out clean. The top should also be golden brown and slightly cracked.
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Can I use frozen bananas? Yes, you can use frozen bananas, but be sure to thaw and drain them completely before using.
This gluten-free banana bread recipe is a delightful treat that everyone can enjoy. With its moist texture and rich banana flavor, it’s sure to become a family favorite. So, what are you waiting for? Get baking!
