Gluten Free Banana Bread
A tender, moist banana bread made with ripe bananas and gluten-free flour. Naturally sweet, fiber-rich, and easy to make in one bowl, this loaf is perfect for breakfast, snacks, or dessert. Add-ins like nuts, chocolate chips, or berries make it versatile and customizable.
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.