Ingredients
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
Instructions
- 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
- 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
- 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
- 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
- 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
- Pour the batter into your prepared loaf pan. Spread it evenly with a spatula
- 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
- 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).
- 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