Gluten Free Banana Bread Recipe
We’ve all been there. You buy a beautiful bunch of bananas with the best intentions for healthy snacking. A few days later, they’re sitting on your counter, covered in brown spots, looking a little sad.
But that’s not a sad sight; it’s an opportunity. Those overripe bananas are pure gold, packed with the sweetness and moisture needed for the most amazing banana bread.
For years, I struggled to get gluten-free banana bread right. It was either too dry, too dense, or had a strange aftertaste. After a lot of trial and error in my kitchen, I finally cracked the code.
This recipe delivers a loaf that is incredibly moist, tender, and bursting with classic banana flavor. No one will ever guess it’s gluten-free. Let’s turn those sad bananas into something wonderful.
What You’ll Need
Here are the simple ingredients that come together to create this masterpiece. The key is a good quality gluten-free flour blend.
- 3 very ripe medium bananas, mashed
- 1/2 cup melted coconut oil (or any neutral oil or melted butter)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups 1-to-1 gluten-free all-purpose flour blend (one that contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Optional: 1 cup chopped walnuts or chocolate chips
Pro Tips
I’ve made my fair share of mistakes so you don’t have to. Here are a few secrets I’ve learned along the way for a perfect loaf every time.
Tip 1: Use Super Ripe Bananas
Don’t be shy about using those bananas that are almost completely black. The riper the banana, the more sugar it contains, which means more flavor and moisture for your bread. This is non-negotiable for the best result!
Tip 2: Don’t Overmix the Batter
Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gums in the gluten-free flour too much, leading to a tough, dense, or gummy loaf.
Tip 3: Let the Batter Rest
This is a game-changer for gluten-free baking. After mixing, let the batter sit in the bowl for 15-20 minutes before pouring it into the pan. This allows the flours to fully hydrate, resulting in a much better, less gritty texture.
Tools Required
You don’t need any fancy equipment for this recipe. Just your basic baking tools will do the trick.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Substitutions and Variations
Feel free to get creative! This recipe is very forgiving and works well with a few swaps.
| To Replace | Substitution Idea | Notes |
|---|---|---|
| Eggs | Flax Eggs | Mix 2 tbsp ground flax with 5 tbsp water. |
| Coconut Oil | Applesauce | Use 1/2 cup unsweetened applesauce for a lower-fat version. |
| Brown Sugar | Coconut Sugar | Use a 1:1 ratio for a refined sugar-free option. |
| Add-ins | Other nuts, seeds, or dried fruit | Try pecans, pumpkin seeds, or dried cranberries. |
How to Make Gluten-Free Banana Bread
Follow these simple steps for a flawless loaf.
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together the mashed bananas, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- Step 3: In a separate medium bowl, stir together the gluten-free flour blend, baking soda, cinnamon, and salt.
- Step 4: Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Be careful not to overmix! If you’re using walnuts or chocolate chips, gently fold them in now.
- Step 5: Let the batter rest at room temperature for 15-20 minutes. This little step makes a huge difference in the final texture.
- Step 6: Pour the batter into your prepared loaf pan and spread it evenly.
- Step 7: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Step 8: Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Patience is key here; slicing it while it’s too warm can make it crumbly.
Nutritional Info, Pairings, and Tips
Here’s a quick look at how to fit this delicious bread into your lifestyle.
Diet-Friendly Swaps
Making this recipe work for different dietary needs is simple.
| Dietary Need | Easy Swap |
|---|---|
| Dairy-Free | Use coconut oil or another plant-based oil instead of butter. |
| Vegan | Use flax eggs and a plant-based oil. |
| Lower Sugar | Reduce total sugar to 1/2 cup or substitute with a sugar alternative. |
Meal Pairing Suggestions
This banana bread is amazing on its own, but it also plays well with others. Try a warm slice with a pat of butter for breakfast, or slather it with cream cheese for a decadent snack. It’s the perfect companion for your morning coffee or afternoon tea.
Cooking Time Efficiency
To save time, get all your ingredients out on the counter before you start. You can whisk the dry ingredients together while the oven preheats. This way, everything is ready to go when you are.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh:
- Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
- Refrigerator: To extend its life, you can refrigerate it for up to a week. The texture might become a little denser when cold.
- Freezer: This bread freezes beautifully! You can wrap the whole loaf or individual slices in plastic wrap and then place them in a freezer-safe bag. It will last for up to 3 months. Just thaw at room temperature or pop a slice in the toaster.
Frequently Asked Questions
Here are answers to some common questions you might have.
Q1. Why did my gluten-free banana bread turn out gummy?
Ans: This is usually caused by one of two things: overmixing the batter or using a gluten-free flour blend that isn’t well-suited for baking. Mix until just combined and use a reputable 1-to-1 blend that includes xanthan gum.
Q2. Can I use frozen bananas?
Ans: Absolutely! Thaw them completely at room temperature or in the microwave. Don’t drain the excess liquid that comes out—that’s pure flavor and moisture you want in your bread!
Q3. My gluten-free flour blend doesn’t have xanthan gum. What should I do?
Ans: Xanthan gum is essential for providing structure and binding in gluten-free baking. If your blend doesn’t include it, you’ll need to add it yourself. A good rule of thumb is to add 1/2 teaspoon of xanthan gum for this recipe.
Wrapping Up
There you have it—a simple, no-fail recipe for moist and delicious gluten-free banana bread. It’s the perfect way to use up those overripe bananas and fill your home with the most comforting aroma.
Baking should be fun and rewarding, not stressful. I hope this recipe brings a little bit of joy to your kitchen.
Now it’s your turn! Give it a try and let me know how it goes in the comments below. I’d love to hear about any variations you create or answer any questions you might have.
