Pin
This Gluten-free Banana Bread delivers all the classic comfort without the gluten. Each slice has a perfect crumb, natural sweetness from ripe bananas, and that homestyle taste that makes banana bread a timeless favorite. The texture is so spot-on, no one will guess it's gluten-free.
Banana bread is naturally forgiving when made gluten-free since bananas provide structure and moisture. This tested recipe captures that perfect balance of ingredients for consistent results every time.
Key Ingredients
- Overripe Bananas: Spotty and sweet
- Gluten-free Flour Blend: Cup-for-cup style
- Butter: Unsalted, melted
- Eggs: Large, room temp
- Vanilla Extract: Pure
- Sugar: Regular granulated
- Baking Soda: For texture
- Baking Powder: For rise
- Salt: Fine kosher
Baking Instructions
- Prep: Heat oven to 350°F. Coat 8x4 loaf pan with baking spray. Review flour blend ingredients for xanthan gum content.
- Mix wet: Mash bananas thoroughly in large bowl. Stir in melted butter, sugar, beaten egg, vanilla until smooth.
- Mix dry: Combine flour blend, leaveners, salt in separate bowl for even distribution.
- Combine: Add dry to wet ingredients, stirring until mixed. Unlike wheat flour, thorough mixing won't affect texture.
- Bake: Transfer to pan, level surface. Bake 50-60 minutes until tester is clean. Cool 15 minutes before removing.
Pin
The secret to this recipe's success is its simplicity. Sometimes the most straightforward approach yields the best results in gluten-free baking.
Storage Guidelines
Keep bread covered at room temperature up to 6 days, best eaten within 4 days. Toast slightly if beginning to dry. For extended storage, wrap individual slices and freeze up to 3 months. Always store in airtight container.
Serving Suggestions
Enjoy at room temperature or warmed slightly. Perfect toasted with butter for breakfast. Pair with dairy-free yogurt and fresh fruit for brunch. During fall and winter, enhance with warm spices in the batter.
Recipe Variations
Customize with chocolate chips, toasted nuts, or seasonal spices. Switch to brown sugar for deeper flavor. Make dairy-free using coconut oil instead of butter. While adaptable, the classic version remains a testament to excellent gluten-free baking.
Pin
Recipe Success
This Gluten-free Banana Bread proves that dietary restrictions needn't limit baking enjoyment. Each slice offers perfect texture, natural sweetness, and satisfying banana flavor. It's a reliable recipe that delivers consistent results, perfect for both everyday baking and special occasions.
Recipe Tips & Questions
- → What kind of gluten-free flour should I use?
- A high-quality gluten-free flour mix with xanthan gum will give you the best loaf.
- → How ripe should bananas be for this?
- Go for bananas that are covered in brown spots or even entirely brown—they bring out the best sweetness.
- → Is it okay to freeze this bread?
- Definitely! Wrap it up well and it’ll stay good in the freezer for three months. Just let it thaw at room temp when you’re ready to eat.
- → Why leave some banana chunks in the mix?
- Little banana bits keep the bread moist and pack in big bursts of banana flavor.
- → How should I store it afterwards?
- Keep it in an airtight box and leave it at room temperature for up to three days.