This simple gluten free banana bread recipe features three ripe bananas with a touch of brown sugar. Baked in a slightly smaller loaf pan, it's perfect for small batch baking and easy to slice and freeze for quick, grab-and-go breakfasts. Only 10 minutes of prep time needed!
I'm SO excited to share this recipe with you! It's been a work in progress for several weeks, and now after many, many banana breads baked, it's perfect.
My mission with this recipe was simple: develop an easy gluten free banana bread recipe that's both moist and delicious, without being too dense, dry or gummy as GF baked goods can be.
This one nails the balance, and I think it's largely due to the combo of regular 1:1 gluten free flour and almond flour. This has kind of been a signature secret of mine for GF recipes. (If you've ever tried my gluten-free chocolate chip cookies you know what I mean; they're SO good.)
🌿 Ingredients
I like using blanched almond flour because it creates a more lighter, silkier texture when baking. And feel free to use either light brown sugar or dark (I used light here.)
Most importantly, the riper the better when it comes to the bananas!
See recipe card below for exact quantities.
⚙️ Equipment recommendation
I recommend an 8 ½" by 4 ½" loaf pan (affiliate link) loaf pan for this recipe which is just slightly smaller than a traditional 9" by 5" loaf pan. But that said, the standard size will still work; the bread will just be a little shorter than in the smaller pan.
📝 Instructions
🥧 Serving suggestions
A slice of this bread with coffee or tea is pure comfort for breakfast or dessert. If you're cooking for one, you can freeze individual slices (simply pop one in the microwave for about 20-30 seconds as you go.)
🍳 Recipe
Gluten Free Banana Bread (Moist & Perfectly Sweet)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Peel the bananas and mash them in a mixing bowl using either a potato masher or a large fork. Leave them a bit chunky if you like larger bits of banana in the final bread. Set aside.3 medium-large ripe bananas
- Combine the dry ingredients in a medium mixing bowl and use a whisk to incorporate. Then, in a large mixing bowl, combine the eggs, melted butter, brown sugar and vanilla and whisk to combine. Fold the dry ingredients into the wet ingredients using a silicone spatula, and then add the mashed bananas and fold once more.1 cup all-purpose gluten-free flour, ½ cup blanched almond flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon sea salt, 2 large eggs, 4 tablespoons unsalted butter, ½ cup light brown sugar, 1 teaspoon vanilla extract
- Bake on a rack in the middle of the oven for 45-50 minutes, or until a toothpick comes out clean after inserting it into the thickest part of the bread.
- Once out of the oven, cool on a wire rack for at least 10 minutes.
- Enjoy immediately, or store once it's completely cool.
Nutrition
Notes
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