Gluten Free Banana Bread

When my eldest, Leo, was just a toddler, his favorite thing in the world was waking up to the smell of freshly baked banana bread. That warm, sweet aroma filling our home was pure joy, a signal that a cozy morning awaited us. Years later, when we discovered my youngest, Clara, had a gluten sensitivity, my heart sank a little.

I worried those cherished breakfast moments, the simple pleasure of a slice of banana bread, would become a thing of the past. But as a mom of three, I’ve learned that food is love, and love always finds a way! I wasn’t about to let a dietary change diminish our family traditions.

So, I dove headfirst into perfecting a gluten free banana bread recipe that was just as delicious, moist, and comforting as the original. After countless batches and a few enthusiastic taste tests from my little critics, I finally nailed it. This gluten-free banana bread quickly became a new family favorite, proving that nourishing, simple food can absolutely bridge any gap.

Now, every time I pull this golden-brown loaf from the oven, I’m reminded that some traditions just get better with a little adaptation and a lot of love. This easy GF banana bread is a testament to that.

Why You’ll Love This Easy Gluten Free Banana Bread Recipe

You’re going to adore this gluten free banana bread because it’s everything you want in a quick bread and more. First, it’s incredibly simple to make, requiring basic ingredients and straightforward steps. As a busy mom, I appreciate recipes that don’t demand hours in the kitchen, and this one truly delivers on simplicity.

Secondly, the flavor is absolutely divine. It boasts that classic sweet banana taste with a hint of warm spices, creating a comforting aroma that fills your entire home. It’s wonderfully moist, with a tender crumb that melts in your mouth – a texture often hard to achieve in gluten-free banana bread recipes.

Furthermore, this recipe is easily adaptable. You can make it dairy-free or even vegan with just a few swaps, making it perfect for various dietary needs without sacrificing an ounce of flavor. It’s a naturally nourishing treat, packed with the goodness of ripe bananas.

This isn’t just a recipe; it’s a way to bring warmth, comfort, and deliciousness to your table, suitable for breakfast, a snack, or even a light dessert. Every slice of this gluten free banana bread feels like a hug. It’s truly the best gluten free banana bread I’ve ever made, and I am so excited for you to try it!

Ingredients You’ll Need

Gathering your ingredients is the first step to creating this delectable gluten free banana bread. You likely have many of these pantry staples already on hand. Make sure your bananas are super ripe – brown spots are your friend for ultimate sweetness and moisture!

Substitutions & Variations

One of the beautiful things about this gluten free banana bread recipe is its flexibility! You can easily adapt it to suit different tastes or dietary requirements. These simple swaps ensure everyone can enjoy a slice of this amazing GF banana bread.

* Dairy-Free Option: Simply swap the melted butter for an equal amount of melted coconut oil or a dairy-free butter alternative. For the milk, use any unsweetened non-dairy milk like almond milk, soy milk, or oat milk. Your dairy-free gluten free banana bread will still taste fantastic!

* Egg-Free/Vegan Option: For an egg-free version, replace the two large eggs with two “flax eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes to thicken). This makes an incredible vegan gluten free banana bread.
* Flour Blends: I recommend a high-quality gluten-free all-purpose flour blend that already contains xanthan gum.

If your blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients. Different blends can absorb liquid differently, so if your batter seems too thick, add an extra tablespoon or two of milk.
* Sweetener Adjustments: Feel free to adjust the sugar to your preference.

If your bananas are extremely ripe, you might reduce the sugar slightly. You can also swap granulated sugar for coconut sugar for a slightly different flavor profile in your gluten-free banana bread.
* Add-Ins Galore: This is where the fun begins!

* Chocolate Chips: Stir in ½ cup to 1 cup of your favorite chocolate chips (dairy-free if needed) for a classic combination.
* Nuts: Add ½ cup of chopped walnuts or pecans for a delightful crunch.
* Spices: Enhance the flavor with a pinch of nutmeg or a ¼ teaspoon of allspice for a warmer, richer gluten free banana bread.

* Dried Fruit: Incorporate ½ cup of raisins, dried cranberries, or chopped dates for extra sweetness and chewiness.
* Mini Loaves or Muffins: This recipe easily converts to mini loaves (reduce baking time) or muffins. For muffins, bake at 375°F (190°C) for 20-25 minutes, or until a toothpick comes out clean.

Experiment with these variations to make your perfect gluten free banana bread every time!

This recipe’s incredible adaptability makes it a versatile star for any meal, allowing for simple tweaks to suit diverse palates. If you appreciate the ease and deliciousness of a wholesome breakfast treat, you might also love exploring our Easy Gluten Free Breakfast Bread Recipe

Step-by-Step Instructions

Making this gluten free banana bread is a breeze. Follow these simple steps, and you’ll have a warm, fragrant loaf ready in no time. Precision is key in baking, especially with gluten-free flours, so measure carefully!

1. Prepare Your Pan: First, preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray.

For easy removal, line the bottom with parchment paper, allowing an overhang on the long sides. This helps you lift out your beautiful gluten free banana bread effortlessly.
2.

Mash the Bananas: In a large mixing bowl, thoroughly mash your ripe bananas with a fork or potato masher until mostly smooth, but with a few small lumps remaining for texture. Super ripe bananas are crucial for a naturally sweet and moist GF banana bread.
3.

Combine Wet Ingredients: Add the melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth. This forms the flavorful base of your gluten free banana bread.

4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, salt, and ground cinnamon. Ensure all dry ingredients are fully incorporated; this prevents pockets of unmixed baking soda in your finished GF banana bread.

5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined.

Be careful not to overmix the batter; overmixing develops gluten (even in GF flour blends, which can lead to a tougher texture). A few streaks of flour are perfectly fine. If adding any mix-ins like chocolate chips or nuts, gently fold them in now.

6. Pour and Bake: Pour the batter into your prepared loaf pan. Spread it evenly with a spatula.

7. Bake: Place the loaf pan in the preheated oven. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.

The top should be golden brown and spring back when gently pressed. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. This ensures your gluten free banana bread cooks perfectly through.

8. Cool: Once baked, remove the loaf pan from the oven and let the gluten free banana bread cool in the pan for 10-15 minutes on a wire rack. Then, carefully lift the bread out of the pan using the parchment paper overhang and transfer it directly to the wire rack to cool completely before slicing.

This prevents the bread from becoming gummy and allows the flavors to fully develop. Enjoy your perfect slice of homemade gluten free banana bread!

Pro Tips for Success

Achieving the perfect gluten free banana bread is easy with a few insider tricks. These tips will help ensure your loaf is wonderfully moist, flavorful, and has that ideal tender crumb every single time.

* Banana Ripeness is Key: This cannot be stressed enough! Use bananas with plenty of brown spots, or even entirely brown skins. These bananas are naturally sweeter and softer, contributing significantly to the moisture and flavor of your GF banana bread.

Green or yellow bananas simply won’t yield the same delicious results.
* Don’t Overmix: When combining the wet and dry ingredients, mix just until no dry streaks of flour remain. Overmixing gluten-free flour blends can sometimes lead to a tougher, gummier texture in your gluten free banana bread.

A light hand ensures a tender crumb.
* Measure Flour Correctly: For consistent results, always spoon your gluten-free flour blend into your measuring cup and then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and a dry loaf.

This is crucial for successful GF banana bread.
* Patience is a Virtue (Cooling): Resist the urge to slice into your warm gluten free banana bread immediately after baking. Allowing it to cool completely on a wire rack lets the internal structure set properly, preventing a gummy texture and allowing the flavors to meld beautifully.

Warm bread is tempting, but fully cooled bread tastes even better!
* Adjust Baking Time: Ovens vary, so keep an eye on your gluten free banana bread towards the end of the baking time. A toothpick inserted into the center should come out clean, or with a few moist crumbs attached.

If it’s not done, continue baking in 5-minute increments.
* Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This helps them incorporate more smoothly into the batter, creating a more uniform and cohesive mixture for your gluten free banana bread.

* Parchment Paper Lift: Don’t skip lining your loaf pan with parchment paper, leaving an overhang. This simple trick makes removing the finished GF banana bread from the pan incredibly easy and prevents sticking.

Mastering these crucial tips ensures your gluten-free banana bread achieves that desired moist crumb and rich flavor every time. For another level of indulgence that builds on these same principles of moisture and taste, consider trying our decadent Banana Bread with Cinnamon Swirl

Storage & Reheating Tips

Proper storage ensures your delicious gluten free banana bread stays fresh and moist for as long as possible. Here’s how to keep it at its best, plus tips for reheating.

* Countertop Storage (Short Term): Once your gluten free banana bread has completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then place it in an airtight container. It will stay fresh at room temperature for 2-3 days.
* Refrigeration (Longer Term): For longer freshness, store the wrapped and contained gluten free banana bread in the refrigerator for up to 5-7 days.

The cooler temperature helps to slow down staling.
* Freezing (Best for Preservation): This GF banana bread freezes beautifully! Allow the loaf to cool completely.

You can freeze it whole, half, or sliced.
* Whole/Half Loaf: Wrap tightly in plastic wrap, then an additional layer of aluminum foil. Place in a freezer-safe bag.

* Individual Slices: Place parchment paper between each slice, then wrap the stack tightly in plastic wrap and foil, or store in a freezer-safe bag.
* Frozen gluten free banana bread will last for up to 3 months.
* Thawing Frozen Bread:
* Whole/Half Loaf: Transfer to the refrigerator overnight to thaw.

* Individual Slices: You can thaw slices at room temperature for 30 minutes, or warm them directly from frozen.
* Reheating:
* Microwave: For quick reheating of individual slices, microwave for 15-30 seconds until warm and soft.
* Oven: To warm a whole loaf or several slices, wrap in foil and heat in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through.

This method helps to retain moisture. Enjoy that warm slice of gluten free banana bread!

What to Serve With This Recipe

This versatile gluten free banana bread shines in many roles, whether you’re enjoying it for breakfast, as a snack, or even a light dessert. Its comforting flavor pairs well with so many things.

* Breakfast Bliss:
* Coffee or Tea: A warm slice of GF banana bread and a hot cup of coffee or herbal tea is a match made in heaven for a simple start to your day.
* Yogurt Parfait: Pair a slice with a creamy Greek yogurt parfait topped with berries and granola for a satisfying and balanced breakfast.
* Fresh Fruit: A side of sliced apples, berries, or melon adds a refreshing contrast to the richness of the gluten free banana bread.

* Afternoon Snack:
* Nut Butter: Spread a generous dollop of almond butter, peanut butter, or cashew butter on a slice for an extra boost of protein and healthy fats.
* Cream Cheese: A smear of cream cheese or a dairy-free cream cheese alternative is always a classic, decadent pairing with gluten free banana bread.
* A Glass of Milk: Simple and satisfying, especially for the kids!

* Dessert Treat:
* Warm with Ice Cream: Gently warm a slice and serve it with a scoop of vanilla bean ice cream or a dairy-free alternative for an easy, comforting dessert.
* Dust with Powdered Sugar: A light dusting of powdered sugar makes your gluten free banana bread look extra special.
* Fruit Compote: A spoonful of homemade berry compote or a warm apple compote adds an elegant touch.

However you choose to enjoy it, this gluten free banana bread brings warmth and happiness to any moment.

Just as this gluten-free banana bread offers delightful versatility for various occasions, the world of gluten-free cuisine is rich with diverse options catering to specific needs. Exploring further can lead to discovering an array of compliant and delightful dishes, such as those found in our comprehensive guide to Gluten-Free & Halal food

FAQs

You’ve got questions about making the best gluten free banana bread, and I have answers! Here are some common queries that pop up with this delicious recipe.

Can I make this gluten free banana bread dairy-free?

Absolutely! To make this gluten free banana bread dairy-free, simply substitute the melted unsalted butter with an equal amount of melted coconut oil or a high-quality dairy-free butter alternative. For the milk, use any unsweetened non-dairy milk like almond milk, oat milk, or soy milk. The flavor will still be fantastic!

What is the best gluten-free flour blend to use?

I highly recommend using a pre-made gluten-free all-purpose flour blend that already contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour work wonderfully in this gluten free banana bread recipe. If your chosen blend does not include xanthan gum, add ½ teaspoon to your dry ingredients. Different blends can absorb liquid differently, so if your batter seems a little too thick, add an extra tablespoon or two of milk.

How ripe should the bananas be for gluten free banana bread?

For the most flavorful and moist gluten free banana bread, your bananas should be very ripe. Look for bananas with skins that are heavily speckled with brown spots, or even entirely brown. They should be soft to the touch. The riper the banana, the sweeter and more intense the banana flavor, and the more moisture it contributes to your loaf.

Can I add chocolate chips or nuts to this recipe?

Yes, please do! Adding mix-ins is a wonderful way to customize your gluten free banana bread. Simply fold in ½ cup to 1 cup of your favorite chocolate chips (dairy-free if needed) or chopped nuts like walnuts or pecans, along with your dry ingredients, right before you pour the batter into the loaf pan. This addition creates an even richer and more satisfying GF banana bread.

How do I know if my gluten free banana bread is fully baked?

The best way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. It should come out clean, or with just a few moist crumbs attached. If you see wet batter, continue baking in 5-minute increments until fully cooked. The top of your gluten free banana bread should also be golden brown and spring back slightly when gently pressed.

My gluten free banana bread is gummy, what went wrong?

A gummy texture often indicates overmixing the batter or slicing into the loaf before it has completely cooled. Overmixing can sometimes develop too much structure even in gluten-free flours. Additionally, allowing the GF banana bread to cool completely on a wire rack allows the internal structure to set properly, preventing a gummy result. Make sure to follow the cooling instructions carefully for the best texture.

Gluten-free banana bread offers a delicious alternative for individuals managing celiac disease or gluten sensitivity, allowing them to enjoy this classic comfort food without dietary concerns. The absence of wheat flour requires careful ingredient selection and baking techniques to ensure a moist and tender crumb, similar to traditional recipes, which aligns with principles of a gluten-free diet

Nutrition Information (per serving)

Here’s an approximate nutrition breakdown for a single serving of this delicious gluten free banana bread. Please note these values are estimates and can vary based on specific ingredient brands and exact measurements. This information helps you understand the nutritional contribution of each slice of this comforting GF banana bread.

gluten free banana bread

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A cherished family recipe, this easy gluten-free banana bread is praised for being incredibly simple to make, wonderfully moist, and divinely flavorful, boasting classic sweet banana taste with warm spices. It's easily adaptable to be dairy-free or vegan, making it suitable for various dietary needs, and is perfect for breakfast, a snack, or a light dessert, promising comfort in every slice.

• Total Time: 95 mins
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

3 large (about 1 ½ cups) Ripe Bananas (mashed)
1 ¾ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
½ cup Granulated Sugar
¼ cup Brown Sugar (packed)
2 Large Eggs
½ cup (1 stick) Melted Unsalted Butter
¼ cup Milk (dairy or non-dairy)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Ground Cinnamo

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray. For easy removal, line the bottom with parchment paper, allowing an overhang on the long sides
2. In a large mixing bowl, thoroughly mash your ripe bananas with a fork or potato masher until mostly smooth, but with a few small lumps remaining for texture
3. Add the melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth
4. In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, salt, and ground cinnamon. Ensure all dry ingredients are fully incorporated
5. Gradually add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; a few streaks of flour are perfectly fine. If adding any mix-ins like chocolate chips or nuts, gently fold them in now
6. Pour the batter into your prepared loaf pan. Spread it evenly with a spatula
7. Place the loaf pan in the preheated oven. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, loosely tent it with aluminum foil for the last 15-20 minutes of baking
8. Once baked, remove the loaf pan from the oven and let the gluten free banana bread cool in the pan for 10-15 minutes on a wire rack. Then, carefully lift the bread out of the pan using the parchment paper overhang and transfer it directly to the wire rack to cool completely before slicing

Notes

Banana Ripeness is Key: Use bananas with plenty of brown spots, or even entirely brown skins, for ultimate sweetness, moisture, and flavor.

Don't Overmix: Mix the batter just until no dry streaks of flour remain to ensure a tender crumb and avoid a gummy texture.

Measure Flour Correctly: Spoon gluten-free flour blend into your measuring cup and then level it off with the back of a knife to prevent compacting and using too much flour.

Patience is a Virtue (Cooling): Allow the loaf to cool completely on a wire rack before slicing to let the internal structure set properly and prevent a gummy texture.

Dairy-Free Option: Substitute melted butter with an equal amount of melted coconut oil or dairy-free butter alternative, and use any unsweetened non-dairy milk.

Egg-Free/Vegan Option: Replace the two large eggs with two 'flax eggs' (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes to thicken).

• Author: David Cooper
• Prep Time: 20 mins
• Cook Time: 60 mins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 slice
• Calories: 280 kcal
• Sugar: 24g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg