This gluten-free banana bread is irresistibly moist, naturally sweet, and packed with flavor from ripe bananas.
Rich in fiber and plant-based nutrients, it’s a wholesome treat that keeps you satisfied without unnecessary additives.
With a soft crumb and a one-bowl preparation, it’s perfect for quick breakfasts, snack prep, or dessert, making it a healthy, versatile, and approachable choice for everyday baking.
Gluten Free Banana Bread
Equipment
- 1 Mixing Bowl (medium size)
- 1 fork or potato masher (for mashing bananas)
- 1 Whisk or spoon (for mixing)
- 4 x 8-inch loaf pan
- Measuring Cups and Spoons
- Toothpick (for checking doneness)
- Oven
Ingredients
- 2 –3 ripe bananas mashed (about 1 cup)
- 1 teaspoon baking soda
- 1/3 cup unsalted butter melted (or dairy-free alternative)
- 3/4 cup granulated sugar
- Pinch of salt
- 2 large eggs beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1/4 teaspoon xanthan gum omit if your flour blend already contains it
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the batter. Grease a 4 x 8-inch loaf pan with cooking spray or line it with parchment paper to prevent sticking, ensuring easy removal of your banana bread after baking.
- Mash the bananas: In a medium mixing bowl, peel and mash 2–3 very ripe bananas using a fork or potato masher until smooth and creamy. The riper the bananas, the sweeter and more flavorful your bread will be.
- Add the leavening: Sprinkle 1 teaspoon of baking soda over the mashed bananas. Stir gently to evenly distribute it throughout the mixture. This ensures your bread rises perfectly and has a tender crumb.
- Incorporate the butter: Pour 1/3 cup of melted butter into the banana mixture. Mix thoroughly until fully combined. The butter adds richness and moisture, giving the bread a soft, luscious texture.
- Mix in sugar, salt, eggs, and vanilla: Add 3/4 cup sugar, a pinch of salt, 2 beaten eggs, and 1 teaspoon of pure vanilla extract to the banana-butter mixture. Stir until everything is well blended and the batter is smooth. This combination balances sweetness, enhances flavor, and creates a silky batter.
- Add the dry ingredients: Gradually fold in 1 1/2 cups gluten-free all-purpose flour and 1/4 teaspoon xanthan gum (if your flour does not already contain it). Mix until just combined. Be careful not to overmix, or the bread may become dense.
- Pour batter into pan: Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. This helps the bread bake evenly and form a nice, rounded top.
- Bake the bread: Place the pan on the center rack of your preheated oven. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Oven times may vary, so begin checking at 50 minutes to avoid overbaking.
- Cool before slicing: Remove the loaf from the oven and allow it to cool completely in the pan for about 10–15 minutes. Then transfer it to a wire rack or keep in the pan until fully cooled. Cooling ensures the bread sets properly and slices cleanly without crumbling.
- Enjoy and customize: Slice and serve as is, or add mix-ins like chocolate chips, nuts, or dried fruit for added texture and flavor. Store leftover slices in an airtight container at room temperature or in the fridge to maintain freshness.
Notes
- Use very ripe bananas for maximum sweetness and moisture; three bananas equal roughly 1 cup mashed.
- Gluten-free flour blends vary—choose one with a good balance of rice flour, tapioca, or oat flour for best results.
- Measure flour using the “spoon and level” method to prevent a dense loaf.
- Butter or a dairy-free alternative like coconut oil works well for moist, rich texture.
- Optional mix-ins: chocolate chips, chopped nuts, dried fruit, or blueberries for extra flavor.
- Always allow the bread to cool fully before slicing to avoid crumbling.
- Bake times may vary—start checking with a toothpick at 50 minutes.
- Store in an airtight container to maintain freshness and softness.
Chef’s Secrets: Insider Tips And Tricks
The secret to an exceptionally tender banana bread is ripe bananas—they contribute natural sweetness and moisture, reducing the need for excess sugar or fat.
Make sure all wet ingredients are at room temperature; this allows smoother mixing and even baking.
Avoid overmixing once you add the flour, as gluten-free flours can become dense if handled too much.
For added flavor depth, lightly toast nuts or stir in a teaspoon of cinnamon or nutmeg.
Finally, consider a light sprinkle of sugar on top before baking—it creates a golden, slightly crisp crust that looks and tastes delightful.
Serving Suggestions: Creative Ways To Enjoy
This banana bread is versatile enough for breakfast, snacks, or dessert.
Serve it warm with a pat of butter or a drizzle of honey for a simple, comforting treat.
For a more indulgent option, spread nut butter, cream cheese, or dairy-free yogurt on slices.
Pair with fresh fruit or a smoothie for a balanced breakfast.
Mini slices make excellent grab-and-go snacks, while larger slices can be plated with coffee or tea for a cozy afternoon treat.
Customize with chocolate chips, nuts, or berries to match seasonal flavors or personal preference.
Storage Tips: Keep Bread Fresh Longer
Store your banana bread in an airtight container at room temperature for up to three days.
To extend freshness, refrigerate it for up to a week—just bring slices to room temperature before serving for optimal texture.
For longer storage, wrap slices tightly in plastic wrap or foil, then freeze for up to three months.
Thaw frozen slices overnight in the fridge or warm in a toaster oven for a fresh-from-the-oven taste.
Avoid leaving bread uncovered, as gluten-free baked goods tend to dry out faster than traditional bread.
Frequently Asked Questions
1. Can I make this banana bread dairy-free?
Absolutely! Replace the butter with coconut oil, vegan butter, or plant-based margarine.
The texture remains moist, and flavor is slightly nutty but just as delicious.
2. What if I don’t have xanthan gum?
If your gluten-free flour blend already contains xanthan gum, you can skip it.
Otherwise, a small amount helps bind the bread and create a tender structure. Without it, the loaf may be a little crumbly but still tasty.
3. Can I use frozen bananas?
Yes! Thaw frozen bananas completely and drain any excess liquid before mashing.
This helps maintain the proper batter consistency and prevents a soggy loaf.
4. How do I know when the bread is done?
Insert a toothpick or cake tester in the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready.
Avoid opening the oven too often, as this can cause uneven rising.
5. Can I add mix-ins like chocolate or nuts?
Definitely! Fold in chocolate chips, chopped nuts, dried fruit, or berries after mixing the wet and dry ingredients.
Keep total additions under 1 cup to maintain proper baking balance and avoid a heavy loaf.
