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.
So good my family demands I make it weekly. I often make it in muffins instead of a loaf. Also if you have concerns about sugar, if you use really ripe bananas I have even cut out the sugar.
If I already voted 5 stars, I’m voting again because it deserves 10 stars!
Love this, its moist and deliciouse. I make mini ones and always have in my freezer.
One of our favourite recipes…so moist and delicious!
I love this recipe. So easy to make! Just add chips, nuts, etc for variety. Another one of my best sellers as a cottage baker.
Every recipe i tried always came out gummy, but not this one. Finally! I can eat banana bread again. Awesome
What’s not to like…
Delicious!
Moist and beautiful texture. Made this as muffins.
I’ve made this banana bread so many times, and it’s wonderful every time! Easy to make and so delicious. I especially like to bake them in my brownie pan, so I end up with 12 little square banana cakes. Once cooled, I wrap them individually in plastic wrap and put them in a freezer bag in the freezer. Easy to take one out when I need a treat and let thaw or microwave briefly if I’m in a hurry. One of my favorite recipes!
Super good and Super easy! My husband requests ig often (and he can eat gluten).