Gluten Free Banana Bread

Gluten Free Banana Bread is soft, tender, and perfectly sweet. You would never guess this simple, cozy quick-bread recipe is gluten free!

Prep Time 20

Cook Time 50

Total Time 1 10

Course Breakfast, Snack

Cuisine American

Keyword dairy free, gluten free, low fat, vegetarian

Method Baking

Servings

Calories 210kcal

Ingredients

1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup vegetable or canola oil or another neutral-flavored oil
2 large eggs
1 Tablespoon vanilla extract
1 cup mashed very ripe banana from 2-3 large bananas
1-1/2 cups gluten free baking flour blend WITH binder see notes
1 teaspoon baking powder Bob's Red Mill Aluminum-Free Baking Powder recommended
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Instructions

Preheat the oven to 350 degrees then spray a 9x5” loaf pan very well with nonstick spray and set aside.
Add the sugars and oil to the bowl of an electric mixer, or a large glass bowl if using a hand-held mixer, then beat on medium speed until combined, 30 seconds. Scrape down the sides of the bowl then add 1 egg at a time, mixing on low speed until just combined before adding the next egg. Add the vanilla extract and mashed bananas then mix until combined. Scrape down the sides of the bowl.
In a separate bowl, whisk together the gluten free baking flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined before adding the next batch. Scrape down the sides of the bowl then give the ingredients a good mix with a spatula to ensure everything is fully combined.
Scoop the batter into the prepared loaf pan then bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. At the 20 minute mark, place a piece of nonstick-sprayed foil on top (no need to crimp) to ensure the top does not over-brown.
Let the banana bread cool in the pan for 20 minutes before running a knife along the edges and removing it from the pan. Cool the banana bread completely on a cooling rack then store wrapped in plastic wrap, a gallon-size Ziplock bag, or in an airtight container on the counter for up to 5 days. As with most gluten free baked goods, this bread is best served starting on day 2.

Video

Notes

To ensure your banana bread tastes perfectly banana-y, do not use bananas that have any green areas. The more ripe and brown the banana, the sweeter the banana bread it will taste.
As written, this banana bread is not extremely sweet (in my opinion!) That said, I do not recommend decreasing the amount of sugar in this recipe.
This recipe was tested using Bob's Red Mill Gluten Free 1 to 1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour. Your results may vary if using a different GF flour blend.
How to store: place the cooled banana bread inside a gallon-size Ziplock bag or storage container with an airtight lid then store on the counter for up to 5 days.
How to freeze: wrap the cooled banana bread in saran wrap then place inside a gallon-size freezer Ziplock bag and freeze for up to 3 months. Thaw in the refrigerator or on the counter then slice and eat.

Nutrition