Gluten Free Banana Bread

Welcome to my kitchen, where the aroma of freshly baked Gluten Free Banana Bread fills the air! This recipe is not just your average banana bread; it’s a delightful treat that caters to those with gluten sensitivities while still being incredibly delicious. I love how this bread captures the sweet, rich flavor of ripe bananas, combined with a moist, tender crumb that you won’t believe is gluten-free!

What makes this recipe truly special is the perfect balance of wholesome ingredients that come together to create a comforting loaf you can enjoy any time of day. Whether you’re savoring a slice for breakfast, packing it in your lunch, or indulging in a midday snack, this banana bread is sure to satisfy. Plus, it’s so easy to make that you’ll want to whip up a batch every week!

So grab those overripe bananas sitting on your counter, and let’s get started on this delicious journey into the world of Gluten Free Banana Bread. Trust me, your taste buds will thank you!

Ingredient Notes

When it comes to making Gluten Free Banana Bread, using the right ingredients is crucial for achieving the perfect texture and flavor. Here are the key ingredients you’ll need:

Ripe Bananas: The star of this recipe! Make sure they are overripe for the best sweetness and moisture.
Gluten-Free Flour Blend: I recommend using a pre-mixed gluten-free flour blend that contains xanthan gum. If you don’t have it, you can create your own blend with almond flour, coconut flour, and tapioca flour.
Eggs: They help bind the ingredients together. You can substitute with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) if you want a vegan option.
Sugar: I usually use brown sugar for a deeper flavor, but coconut sugar or honey can work too!
Baking Powder and Baking Soda: These are essential for leavening. Ensure they are fresh and gluten-free.
Oil: I use melted coconut oil for moisture, but you could use vegetable oil or even unsweetened applesauce for a lighter option.
Vanilla Extract: This adds a lovely aroma and flavor. If you prefer, you can use almond extract for a different twist.

Step-by-Step Instructions

Now that we have our ingredients ready, let’s dive into making this delightful Gluten Free Banana Bread:

Preheat your oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the bananas: In a mixing bowl, mash about 3 ripe bananas with a fork until smooth. You should have about 1 to 1.5 cups of banana puree.
Mix wet ingredients: Add 2 large eggs, 1/3 cup melted coconut oil, and 1 teaspoon vanilla extract to the mashed bananas. Mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together 1.5 cups of gluten-free flour blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Add sugar: Fold in 1/2 cup of brown sugar (or your preferred sweetener) until evenly distributed. You can also add 1/2 cup of walnuts or chocolate chips at this stage if desired.
Pour into the pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the loaf in the oven and bake for about 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool down: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Suggestions

Here are some helpful tips to ensure your Gluten Free Banana Bread turns out perfectly:

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Mix-ins: Don’t hesitate to experiment! You can add chopped nuts, chocolate chips, or even dried fruits like cranberries or raisins for added texture and flavor.
Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser bread.
Check for doneness: Ovens can vary; keep an eye on your bread and check it a few minutes before the suggested baking time.
Serving suggestions: This banana bread is delicious on its own, but you can also serve it warm with a spread of almond butter or cream cheese for an extra treat.

Storage

To keep your Gluten Free Banana Bread fresh, follow these storage tips:

Room Temperature: Store the bread at room temperature in an airtight container for up to 3 days.
Refrigeration: If you want to keep it longer, you can refrigerate it for about a week. Just be aware that refrigeration may dry it out slightly.
Freezing: For longer storage, wrap the banana bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!

Making Gluten Free Banana Bread is not only easy but also incredibly rewarding. Enjoy each slice knowing it’s a delightful treat that everyone can savor!

Final Thoughts

If you’re searching for a delicious and satisfying treat that fits within your gluten-free lifestyle, look no further than this Gluten Free Banana Bread. It’s not just a recipe; it’s an experience that brings warmth and comfort with every slice. The natural sweetness of ripe bananas combined with the perfect blend of gluten-free flours creates a moist and flavorful loaf that everyone will love, regardless of dietary restrictions. I promise you, this Gluten Free Banana Bread will quickly become a favorite in your home. So gather your ingredients, preheat that oven, and let the irresistible aroma fill your kitchen. You won’t regret trying this delightful recipe!

Delicious Gluten Free Banana Bread Recipe You’ll Love!

Print Recipe

This Gluten Free Banana Bread is a delightful treat that caters to those with gluten sensitivities while being incredibly delicious. Enjoy a slice for breakfast, lunch, or as a snack any time of day!

Author: Bluebella
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

3 ripe bananas
2 large eggs
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1.5 cups gluten-free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
pinch of salt
optional: 1/2 cup walnuts or chocolate chips

Instructions

Preheat your oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the bananas: In a mixing bowl, mash about 3 ripe bananas with a fork until smooth. You should have about 1 to 1.5 cups of banana puree.
Mix wet ingredients: Add 2 large eggs, 1/3 cup melted coconut oil, and 1 teaspoon vanilla extract to the mashed bananas. Mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together 1.5 cups of gluten-free flour blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Add sugar: Fold in 1/2 cup of brown sugar (or your preferred sweetener) until evenly distributed. You can also add 1/2 cup of walnuts or chocolate chips at this stage if desired.
Pour into the pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the loaf in the oven and bake for about 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool down: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 10 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: Use very ripe bananas for the best sweetness and flavor. Experiment with mix-ins like chopped nuts or chocolate chips. Don’t overmix the batter to avoid a denser bread.