Recipe for Gluten-Free Banana Bread

This recipe for gluten-free banana bread is made with just the right amount of sugar to yield a delectably soft texture.

Be ready to devour the perfect balance of sweet and tender.

This gluten-free banana bread recipe is made with gluten-free baking flour, perfectly overripe bananas, less sugar, and chocolate chips, although this is optional.

This gluten-free banana bread is ideal for serving as part of a breakfast, or you can just enjoy it as an afternoon snack.

You definitely won’t be disappointed if this happens to be your first time making gluten-free banana bread.

You can just serve it up warm and slather it with your favorite nut butter, like peanut butter, to create the perfect treat.

What Exactly Is Banana Bread?

Banana bread is a semi-sweet bread that is made with mashed bananas, which is one of the main ingredients.

The healthy sugars naturally present in bananas are where most of the bread’s sweetness comes from.

That being said, it can be said that it is healthier compared to other sweet baked goods that depend on added sugars for their delicious taste.

Bananas have plenty of potassium and vitamin B6, and these two nutrients are absent in so many diets.

Plus, banana bread mostly contains whole grains and other healthy ingredients.

Do not confuse banana bread for banana cake, although it is lighter and fluffier thanks to the greater amount of leavening agent.

In addition, banana cake is likely to contain more fats and sugars; thanks to that, it is considered a dessert instead of a snack like banana bread.

Easy Gluten-Free Banana Bread

I can assure you that this is the only recipe for gluten-free banana bread that you will ever need—just one bowl of perfection.

Also, you won’t need a mixer for this extremely moist, simple gluten-free banana bread. Plus, a dairy-free option.

• Course: Breakfast, Dessert
• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 8 servings

Ingredients

• 2 to 3 extremely ripe bananas (mashed)
• Pinch salt
• 1 teaspoon of pure vanilla extract
• 1/3 cup of melted unsalted butter (for dairy-free, use non-dairy butter such as Smart Balance, coconut oil, or Earth Balance).
• 2 large eggs (beaten)
• ¾ cup of granulated sugar
• ¼ teaspoon of xanthan gum (if your flour already has it in it, just leave it out).
• 1 ½ cups of gluten-free flour (you can go for Pillsbury gluten-free)
• 1 teaspoon of baking soda

Laid-Out Instructions

1. First, preheat the oven to 350 degrees Fahrenheit. Then, get a 4 × 8 loaf pan and spray it with cooking spray.
2. After that, get a mixing bowl and mash the ripe bananas inside it until they become smooth.
3. With that being done, you can now add the baking soda to the mashed bananas. Then, stir the melted butter into the mashed bananas.
4. Also, do the same thing with the salt, sugar, eggs, and pure vanilla extract. After that, go ahead and mix in the gluten-free flour and xanthan gum.
5. And, as previously stated, you can leave out the xanthan gum if you already have it in your flour.
6. That being done, proceed and pour the batter into a greased loaf pan. It’s time to bake it on the center rack for around 50 minutes to 1 hour.
7. Or, you can just bake until you can insert a toothpick in the center and it comes out clean.
8. I also strongly suggest that you watch your banana bread, given the fact that ovens vary.
9. However, before you slice your delicious banana bread, make sure that it is completely cool.
10. After that, slice and enjoy. You can also store it in a tightly sealed container.

Serving Suggestions

Below are the best side dishes that you can serve with banana bread:

• Chocolate pudding
• Rice pudding
• Strawberry cobbler
• Candied pecans
• Apple Crisp
• Fondue
• Vanilla yogurt
• Chocolate ice cream
• Peanut butter
• Cream base soufflé
• Banana cream custard
• Fruit salad
• Cold coffee
• Orange jam
• Dark chocolate sauce
• Vanilla custard
• Tempura

Storing Your GF Banana Bread

First, allow your banana bread to cool completely, then get an airtight container and store the sliced gf banana bread in it.

You can place it on the counter, and it will last for up to 5 days, or you can keep it in the refrigerator, and it will last for up to 10 days.

To Freeze

First, allow the bread to cool completely to room temp, then get a baking sheet or dish and arrange the slices in a single layer on it.

Afterward, place the sheet in the freezer for around 30 minutes until the slices become solid.

This is done in order to prevent the slices from getting squished in the freezer and also for easy removal.

That being done, get tightly sealed freezer bags and place the frozen slices in them. You can go for reusable zip-top bags or an airtight container.

After that, transfer them to the freezer. You can store them in the freezer for up to 3 months.

Just allow them to defrost on the counter or pop them in the microwave for a minute or two until they become warm through when you are ready to eat them.

Gluten-Free Banana Bread FAQs

What Is the Secret To Make Gluten-Free Bread?

Using the right amount of bananas and shortening the fat is the secret to making delectable GF banana bread.

You can actually destabilize the crumb by using too much banana, and it will yield gummy banana bread.

The crumb can also become clumped up by the butterfat, so I highly recommend shortening, as it works best.

How Do You Make Gluten-Free Bread Moister?

By using extremely overripe bananas and a combo of gluten-free 1:1 baking flour and almond flour for the dry ingredients, the gluten-free banana bread becomes moist.

This is so because the almond flour adds moisture and flavor to the loaf, that way, you will definitely have moist crumbs in the final result.

Final Thoughts on Gluten-Free Banana Bread

You need to keep in mind that not all gluten-free flours are manufactured equally.

That is to say, you might experience different baking results based on the gluten-free flour blend you use.

As previously mentioned, Pillsbury gluten-free happens to be my favorite.

I actually consider the “spoon and level” method to be the best way to measure gluten-free flour.

Just use a spoon to scoop the flour into the measuring cup. After that, get a knife and use the back to level off the top of the measuring cup.

I suggest you avoid using your measuring cup to scoop the flour out of the bag.

Well, that being said and done, this brings us to the end of this guide on a recipe for gluten-free banana bread.