Craving a treat? This gluten-free banana bread is unbelievably delicious! Moist, flavorful, and so easy to make, it’s the perfect way to use up those ripe bananas. Try it today!
Why Banana bread?
Boasting a moist texture and irresistible flavor. Perfect for those seeking an easy gluten-free recipe, this delicious treat is sure to become a favorite. Dive into homemade goodness today!
This gluten-free banana bread is delicious and nutritious. Bananas are rich in potassium, vitamins, and fiber, which support heart health and digestion. Using coconut oil provides healthy fats that help boost energy and metabolism. Maple syrup or honey offers a natural sweetness with additional antioxidants and minerals.
One delightful treat that fits seamlessly into this lifestyle is gluten-free banana bread. Offering a blend of natural sweetness and moist texture, this healthy banana bread recipe is an essential addition to your easy gluten-free baking repertoire. Indulge in the homemade comfort and wholesome ingredients today!
What you need to make this recipe
- Gluten Free Flour- I used Bob Red’s Mill 1 to 1 baking flour, by far it is the best flour I baked with.
- Sugar- Brown sugar works well in this recipe for a more caramel-like flavor, but you could also use granulated sugar.
- Cinnamon- I love the warmth that cinnamon adds to this amazing gluten free banana bread recipe. You could leave it out, or if you prefer to use a different spices cinnamon and banana are YUM!!!!
- Nutmeg- I have to add nutmeg to most of my baking goods, it adds depth and richness to this gluten free banana bread recipe.
- Unsalted Butter- Set the butter out at room temperature about 20 minutes before you start baking so that it softens for an easy and quick melt. If you only have salted butter on hand, reduce the amount of added salt.
- Bananas- You need mashed over-ripe bananas for best results. If your bananas are mostly yellow, they are not ripe enough! They should be very spotted or mostly brown and mushy.
No ripe bananas? No worries! There is an easy shortcut method to “ripen” bananas in about 10 minutes whenever my family craves this banana bread all you need is a sheet pan and a hot oven. Bake the bananas in their peels, and you’ll end up with deep brown bananas with a pudding-like texture. If you’re looking for more ways to bake with bananas, try my gluten free banana oatmeal muffins, gluten free banana pie.
How to make banana bread
Step 1- Pre-heat your oven to 350° F. In a medium bowl whisk together GF flour, baking soda, baking powder, salt, cinnamon and nutmeg (if using).
Step 2- To another bowl add the eggs and yogurt.
Step 3- Whisk the eggs and yogurt together until light and fluffy. This process should take approximately 1 to 2 minutes.
Step 4- Add vanilla extract and brown sugar.
Step 5- Add your mashed bananas and melted butter, whisk all together.
Step 6- Add the dry mixture to the wet ingredients, whisking continuously until all the flour is fully incorporated and no pockets of flour remain.
Step 7- Lightly butter a 9×5 loaf pan with butter or your preferred oil.
Step 8- Pour the mixture into your loaf pan and spread it evenly.
Step 9- Sprinkle some walnuts and brown sugar on top. Then, bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the bread to cool in the loaf pan for 20 minutes before carefully transferring it to a wire to cool completely.
Pro Tips for making this recipe
Measure the flour. One of the main causes of dry crumbly bread is an overuse of flour. The best way to use the correct amount of flour is to measure it with a kitchen scale. I highly recommend buying one, it made a huge difference in my baking journey with gluten free. However, if you don’t own a kitchen scale, simply fluff the flour before spooning it into a measuring cup, then level it off with a knife.
- Use room-temperature eggs. They bind everything together better if they are not straight out of the refrigerator and it helps baking the bread evenly.
- Add sour cream or Greek yogurt. In this recipe I used Greek yogurt, because it adds a little tang to balance out the sweetness of the bread, while also adding more moisture.
- Melted butter works best. I used melted butter which will give you a denser, moist and fluffy loaf.
- A note on mashing the bananas. I absolutely love biting into a fresh slice or a chunk of banana! But, if you are like me and prefer a few chunks in your bread, simply use a fork or potato masher when preparing the batter. This method not only gives the bread a delightful texture, but also ensures the banana flavor is evenly distributed throughout.
- Fold the dry ingredients into the wet ingredients. For a tender and fluffy bread, fold the flour mixture by hand with a fork gently until no pockets of flour are remaining.
- Add nuts or chocolate chips. Chopped or whole halves walnuts or pecans will give you a delightful banana nut bread. For a richer, sweeter loaf add some gluten free chocolate chips, or simply sprinkle some turbinado brown sugar in the raw.
FREQUENTLY ASKED QUESTIONS
Can you use frozen bananas?
Yes, you can, with one important consideration, after thawing the bananas, drain off any excess liquid, as this can affect the consistency of the batter.
What are the best bananas to use?
When it comes to banana quick bread, the riper the better! The bananas need to be mostly brown, with a mushy, almost pudding-like texture.
How can you ripen bananas faster?
Waiting for bananas to become ripe enough for baking can be so frustrating! I have definitely had bananas thrown out because they were too ripe to eat, until I learned this easy trick. Lay the bananas on a baking sheet and bake them for 10 minutes at 350°F. They will come out of the oven totally brown and very soft-exactly what you need for this homemade banana bread.
The amount of ripeness means their flavor is intensified, and the sugars are nice and sticky, giving the bread a delicious flavor while underripe bananas will make the bread bland.
How do you store it?
Leftover banana bread will keep well at room temperature in an airtight container for about 3 days. I refrigerate mine tightly wrapped on a plate for up to 6 days.
Can you freeze it?
Yes, banana bread is great for freezing! Once your slice the loaf, wrap each individual slice in a plastic wrap and place them in a freezer bag. It will freeze well for up to 4 months. Thaw in the fridge overnight.
Try It Out!
Ready to bake? This easy gluten-free banana bread recipe is a perfect way to enjoy a healthy treat that’s both satisfying and nutritious! Give it a try and let us know how it turns out! Share your creations and experiences in the comments below or tag us on social media. Happy baking!
Servings 4
- Amount Per Serving
- Calories 300
How to make a delicious Gluten Free Banana Bread
Description
Learn how to make my favorite gluten free banana bread recipe! It’s rich, moist, and features a perfectly soft crumb with a subtle touch of cinnamon. This is the ultimate way to make the most of those overripe bananas sitting on your counter.
Ingredients
Instructions
- Pre-heat your oven to 350° F. In a medium bowl whisk together GF flour, baking soda, baking powder, salt, cinnamon and nutmeg (if using)
- To another medium bowl add eggs and yogurt.
- Whisk the eggs and yogurt until light and fluffy, this will take about 1 to 2 minutes.
- Add vanilla extract and brown sugar.
- Add your mashed bananas and melted butter, whisk all together.
- Add your dry mixture to the wet ingredients slowly while whisking until all the flour is incorporated and no flour pocket left.
- Lightly butter a 9×5 loaf pan with butter or your preferred oil.
- Pour the mixture into your loaf pan and spread it evenly.
- Sprinkle some walnuts and brown sugar, then bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the loaf pan for 20 minutes before transferring it to a wire to cool completely.
Notes
- The best way to use the correct amount of flour is to measure it with a kitchen scale. If you don’t have one, fluff the flour before spooning it into a measuring cup, then level it off with a knife.
- Softened butter when creamed, it yields a springy, light bread with a soft crumb.
