This gluten-free banana bread recipe is a staple in my house. I make it at least once a week in some form or another. While there are a few different styles of banana bread, this one is slightly dark, perfectly moist, has a very tender crumb and is full of banana flavor. It’s kind of addicting, so after it’s cooled, I will usually pre-slice it and individually wrap or bag it to control portion size. Otherwise, I could eat a whole loaf in a day.
This is the same gluten-free banana bread recipe that I sold in my bakeries for 17 years, both as loaves and muffins. It actually has such a great texture that you can frost it for cupcakes or layer cake, and it is as good as any cake you will ever have.
I have tested this recipe with both of my gluten free flour mixes, Better Batter, Cup 4 Cup, King Arthur Measure for Measure and Bob’s 1:1, and it works perfectly with all of them.
Gluten-Free Banana Bread
Ingredients
Ingredients
- 378 grams 1:1 gluten-free flour blend
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 bananas (ripe) approx. 600 grams mashed
- 448 grams sugar
- 2 large eggs
- 112 grams/ml avocado oil (or canola oil)
- 2 teaspoons vanilla
- 170 grams walnuts, roughly chopped optional
- 170 grams chips - chocolate, peanut butter, butterscotch, etc.) optional
Instructions
Directions
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking soda and salt.
- Put the bananas and sugar in another large bowl. Mash with a potato masher or a fork, until there are no pieces bigger than the size of a pea. Add the eggs, mixing well to incorporate. Stir in the oil and vanilla, mixing well.
- Stir in the flour mixture, a third at a time, until just combined. Do not over mix.
- Set the batter aside to rest for 30 minutes.
- If using walnuts, stir in one cup with the one cup of chips, and reserve the remaining half a cup walnuts to sprinkle on top of the loaves.
- Spray two 8½x-4 ½-inch loaf pans, and divide batter evenly between them. Bake for about an hour or until a toothpick or cake tester comes out clean. I usually check on them, and rotate the pans after the first 30 minutes.
- If baking as muffins, baking time is reduced to approximately 25 minutes.
Hands down the best of the best
We make this often. The kids love it.