This gluten-free banana bread recipe is proof that comfort food doesn't need gluten to taste amazing. With ripe bananas and a touch of brown sugar, this cozy recipe is practically foolproof and comes together in under an hour and with only 10 minutes of prep time!
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 with 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.)
And if you need another gluten-free breakfast idea, run don't walk to make these fluffy gluten free pancakes.
🌿 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.
📝 Instructions
Step 1: I use an 8 ½" by 4 ½" 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 totally still work; the bread will just be a little shorter than in the smaller pan.
You can grease it with butter if you'd like, but I recommend lining it with parchment paper instead for easy removal of the bread, and easier cleanup.
The trick is to cut two strips of parchment paper: a thin one to line the length of the pan, and another thicker one to line the width.
Once that's done, go ahead and heat the oven to 350°F (175°C).
Step 2: For the batter, I start by mashing the bananas with a potato masher or fork. You don't need to mash them into a totally smooth consistency, either; I actually prefer some chunky banana pieces in my bread.
And as mentioned above, do make sure your bananas a very ripe as in brown-spots-on-them ripe. It'll make the bread naturally sweeter and the mashing much easier!
Step 3: You'll combine the dry ingredients next and set aside, and then use a big bowl for the wet ingredients. To melt the butter, just pop it in the microwave for 20-30 seconds or just until it liquefies.
Step 4: And lastly, add the dry ingredients to the wet and incorporate, and then add the bananas and mix once more.
Step 5: Slowly pour the batter into your lined loaf pan and bake for about 50 minutes.
Try a toothpick test to make sure it comes out clean in the middle of the loaf (if not, cook a little longer and test again.)
Step 6: Using both hands, grab the larger parchment paper piece to lift out your loaf once the bread is out of the oven, and cool for at least 10 minutes on a wire rack.
🥧 Serving suggestions
A slice of this bread with coffee or tea is pure comfort. For brunch, serve alongside a fresh berry salad or a dollop of Greek yogurt and honey.
🍳 Recipe
Gluten Free Banana Bread (Moist & Perfectly Sweet)
Ingredients
Equipment
Method
- Prep: Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Mash: 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
- Make the batter: 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: 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.
- Cool: Once out of the oven, use both hands to hold the larger parchment paper piece and pull the bread up and out from the pan. Let cool on a wire rack for at least 10 minutes.
- Enjoy: Enjoy immediately, or store your bread in the fridge once it's completely cool.
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!
Leave a Reply