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Gluten Free Banana Bread
Alex Bennett

Best Gluten Free Banana Bread Recipe

Perfect gluten free banana bread with simple ingredients and easy instructions. This moist, flavorful recipe uses pantry staples and very ripe bananas for foolproof results every time.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 1 loaf (12 slices)
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 large very ripe bananas about 1½ cups mashed",
  • 2 cups 280g gluten-free all-purpose flour blend",
  • ¾ cup 150g granulated sugar",
  • 2 large eggs room temperature
  • ⅓ cup 75g melted butter or coconut oil
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup 60ml milk or non-dairy milk (optional)
  • ½ cup chocolate chips optional
  • ½ cup chopped walnuts or pecans optional
  • ½ cup fresh blueberries optional

Method
 

  1. - Preheat 350°F, line 9x5" pan with parchment
  2. - Mash 3 very ripe bananas in large bowl
    female hands using a silver fork to mash three very ripe brown-spotted bananas without thier outer peel in a large cream-colored ceramic mixing bowl. The bananas are partially mashed showing smooth puree with a few small lumps remaining. Empty banana peels pushed to the side of the bowl.
  3. - Mix in: ⅓ cup melted butter, ¾ cup sugar, 2 eggs, 1 tsp vanilla
    hands stirring the banana mixture in the cream ceramic bowl with a wooden spoon, the mixture now glossier and more cohesive with eggs incorporated. Two empty cracked eggshells on a small plate beside the bowl and a small vanilla extract bottle nearby. The batter is becoming smoother and more uniform in color.
  4. - Whisk separately: 2 cups GF flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
    showing TWO bowls: the large cream ceramic bowl with wet banana mixture pushed to the left side, and a medium white ceramic bowl in the center-right containing gluten-free flour, baking soda, baking powder, and salt being whisked together with a wire whisk. Small measuring spoons and a bag of gluten-free flour visible in background.
  5. - Gently fold dry into wet (don't overmix!)
    hands using a wooden spoon to GENTLY fold the white flour mixture into the golden banana batter in the large cream ceramic bowl. The batter shows visible streaks of flour not yet fully incorporated. The medium bowl with remaining flour mixture sits nearby. Motion blur on the stirring hand showing gentle movement.
  6. - Optional: fold in chocolate chips, nuts, or blueberries
    female hands using a red silicone spatula to gently fold chocolate chips, chopped walnuts, and fresh blueberries into the thick, golden-brown banana bread batter in the large cream-colored ceramic mixing bowl. The add-ins are partially incorporated, showing swirls of chocolate chips, nut pieces, and whole blueberries throughout the batter. Three small white prep bowls nearby contain remaining chocolate chips, chopped walnuts, and fresh blueberries.
  7. - Pour in pan, top with banana slices + sugar (optional)
    female hands tilting the large cream-colored ceramic mixing bowl to pour the last of the thick, golden-brown banana bread batter into the parchment-lined 9x5-inch loaf pan. A red silicone spatula is being used to scrape every bit of batter from the bowl and smooth the top level in the pan. The batter shows a beautiful thick, glossy texture. The empty mixing bowl, wooden spoon, and small prep bowls from previous steps are visible in background.
  8. - Bake 50-60 min (tent with foil if browning at 35 min)
  9. - Test with toothpick, should come out clean
  10. - Cool 10 min in pan, then on wire rack
  11. - Slice only when completely cool

Notes

Mixing Technique
Gluten-free batters develop gumminess through overmixing, not gluten. Stop mixing the moment dry flour disappears, visible streaks and lumps are fine. Use 8-10 gentle folds maximum once wet and dry ingredients meet. Your restraint here directly correlates to your bread's tenderness.