Gluten Free Banana Bread is tender, tender, completely banana-y tasting, and never too candy. Serve for breakfast, as a snack, or tasty chunk in between. My household LOVES this simple gluten free banana bread recipe!
Once I inform you the bananas on our countertop can’t ripen quick sufficient to help our Gluten Free Banana Bread baking behavior, I’m not exaggerating.
My children devour this tender, squishy, and comfortable fast bread quicker than I could make it, and I’m not complaining because it’s decrease in fats and added sugars in comparison with typical quick-breads.
Overripe bananas naturally sweeten every tender and tender slice of this easy gluten free banana bread recipe, that’s dairy-free too!
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Elements Wanted
Raid the pantry for the gluten free baking necessities you’ll must whip up this moist and tender gluten free banana bread. Right here’s what you’ll want:
- Bananas: for one of the best taste and sweetness, let your bananas get uncomfortably brown – see beneath for a photograph of how mine sometimes look earlier than mashing and baking.
- Gluten free baking flour: use your go-to mix for cooking and baking. I normally attain for Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour for this specific recipe.
- Sugars: a mix of granulated sugar and brown sugar make sure the banana bread is tender, moist, and candy, although not overly so.
- Oil: I grew up making fast breads with vegetable or canola oil which supplies them further tenderness in comparison with butter.
- Eggs: present construction to the gluten free banana bread.
- Baking soda + baking powder: give the banana bread a powerful elevate you don’t typically discover with gluten free fast breads, which may lean on the dense facet.
- Cinnamon + vanilla extract: provides plenty of cozy taste. So good!
Gluten Free Banana Bread Baking Suggestions
This recipe is INCREDIBLY simple, however right here’s some ideas to remember when whipping up a batch of Gluten Free Banana Bread in your kitchen:
- Wait a day. As with most gluten free baked items, the gluten free banana bread is greatest eaten beginning on day 2. The bread noticeably softens whereas the construction concurrently turns into extra sturdy.
- Tremendous ripe. Since this recipe doesn’t include a ton of sugar, make certain your bananas are VERY ripe, indicating they’re at peak sweetness. We’re on the lookout for plenty of spots and brown areas – no inexperienced in any way.
- Scoop and stage. Spoon the gluten free baking flour mix into your measuring cup over a bowl then scrape off the highest with the again of a knife. Scooping the measuring cup straight into the bag of flour compacts it into the cup which may create a dry and dense banana bread.
- Combine it Up. We’re purists in relation to banana bread, however be at liberty so as to add 1/2 cup combine ins to the batter earlier than baking reminiscent of chocolate chips, or chopped walnuts or pecans.
- Use frozen bananas. We all the time have a bag of frozen bananas within the freezer to make Banana Good Cream (one other considered one of my child’s obsessions!) and you should use frozen bananas instead of contemporary on this recipe. Thaw the frozen bananas within the microwave, contained in the fridge, or on the countertop then mash, measure, and use the identical as contemporary within the banana bread.
Alright, are you able to bake!?
Attempt Gluten Free Chocolate Cupcakes
The way to Make Gluten Free Banana Bread
Step 1: Mix the moist elements.
Begin by including vegetable or canola oil (or one other neutral-flavored oil) and each brown and granulated sugars to the bowl of an electrical mixer, or a big glass bowl if utilizing a hand-held mixer, then combine to mix, 30 seconds.
Subsequent add eggs one after the other, mixing till simply mixed earlier than including the following egg.
Step 2: Mash the bananas.
Like I stated – uncomfortably brown. Ack! We’re on the lookout for plenty of “cheetah spots” and areas of brown. NO GREEN!
Unpeel 2-3 massive bananas right into a bowl then mash them up with a fork and measure out 1 cup.
Step 3: Add the mashed banana and dry elements.
To the blending bowl add the mashed banana and vanilla extract then combine to mix.
In a separate bowl, stir collectively gluten free baking flour mix, baking powder, baking soda, and salt then add to the moist elements in two batches, mixing till simply mixed earlier than including the following batch.
Recipe Tip
If you wish to add mix-ins reminiscent of chocolate chips or nuts, add them to the batter at this level.
Step 4: Bake the banana bread.
Scoop the batter right into a nonstick sprayed 9×5″ loaf pan then bake for 50-60 minutes or till a tooth decide inserted into the middle comes out clear, or has just some crumbs once you pull it out.
Recipe Tip
Place a bit of nonstick sprayed foil on prime of the loaf pan on the 20 minute mark (no must crimp it across the edges) to make sure the highest doesn’t turn out to be overly-browned.
Step 5: Cool utterly.
Let the banana bread sit within the pan for 20 minutes then run a knife across the exterior and switch it out onto a slicing board to chill utterly.
Like I stated, gluten free fast breads, particularly, profit from a day of relaxation earlier than digging in, however my children and I’ve by no means managed to attend even an hour to dig right into a contemporary loaf of gluten free banana bread!
The way to Retailer and Freeze
- The way to retailer: place the cooled banana bread inside a gallon-size Ziplock bag or storage container with an hermetic lid then retailer on the counter for as much as 5 days.
- The way to freeze: wrap the cooled banana bread in saran wrap then place inside a gallon-size freezer Ziplock bag and freeze for as much as 3 months. Thaw within the fridge or on the counter then slice and eat.
I hope you’re keen on each crumb of this tender, moist, and comfortable Gluten Free Banana Bread recipe. It’s simple and scrumptious sufficient to warrant making each single week – you simply want the overripe banana provide to help the behavior. 😉
Good luck, and luxuriate in!
Extra Gluten Free Baked Items
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup vegetable or canola oil, or one other neutral-flavored oil
- 2 massive eggs
- 1 Tablespoon vanilla extract
- 1 cup mashed very ripe banana, from 2-3 massive bananas
- 1-1/2 cups gluten free baking flour mix WITH binder, see notes
- 1 teaspoon baking powder, Bob’s Crimson Mill Aluminum-Free Baking Powder really useful
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
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Preheat the oven to 350 levels then spray a 9×5” loaf pan very nicely with nonstick spray and put aside.
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Add the sugars and oil to the bowl of an electrical mixer, or a big glass bowl if utilizing a hand-held mixer, then beat on medium pace till mixed, 30 seconds. Scrape down the perimeters of the bowl then add 1 egg at a time, mixing on low pace till simply mixed earlier than including the following egg. Add the vanilla extract and mashed bananas then combine till mixed. Scrape down the perimeters of the bowl.
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In a separate bowl, whisk collectively the gluten free baking flour, baking powder, baking soda, salt, and cinnamon. Add the dry elements to the moist elements in two batches, mixing on low pace till simply mixed earlier than including the following batch. Scrape down the perimeters of the bowl then give the elements a great combine with a spatula to make sure every little thing is totally mixed.
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Scoop the batter into the ready loaf pan then bake for 50-60 minutes or till a toothpick inserted into the middle comes out clear. On the 20 minute mark, place a bit of nonstick-sprayed foil on prime (no must crimp) to make sure the highest doesn’t over-brown.
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Let the banana bread cool within the pan for 20 minutes earlier than operating a knife alongside the perimeters and eradicating it from the pan. Cool the banana bread utterly on a cooling rack then retailer wrapped in plastic wrap, a gallon-size Ziplock bag, or in an hermetic container on the counter for as much as 5 days. As with most gluten free baked items, this bread is greatest served beginning on day 2.
- To make sure your banana bread tastes completely banana-y, don’t use bananas which have any inexperienced areas. The extra ripe and brown the banana, the sweeter the banana bread it’s going to style.
- As written, this banana bread isn’t extraordinarily candy (in my view!) That stated, I don’t advocate reducing the quantity of sugar on this recipe.
- This recipe was examined utilizing Bob’s Crimson Mill Gluten Free 1 to 1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour. Your outcomes could differ if utilizing a unique GF flour mix.
- The way to retailer: place the cooled banana bread inside a gallon-size Ziplock bag or storage container with an hermetic lid then retailer on the counter for as much as 5 days.
- The way to freeze: wrap the cooled banana bread in saran wrap then place inside a gallon-size freezer Ziplock bag and freeze for as much as 3 months. Thaw within the fridge or on the counter then slice and eat.
Energy: 210kcal, Carbohydrates: 31g, Protein: 3g, Fats: 9g, Saturated Fats: 1g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 37mg, Sodium: 230mg, Potassium: 80mg, Fiber: 2g, Sugar: 16g, Vitamin A: 64IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.
photographs by Ashley McLaughlin
