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
The easiest, most delicious, foolproof banana bread recipe you will ever make. This banana bread is loaded with flavor, has a beautiful texture and is so easy to make you will wonder why everyone doesn't make banana bread this way. This recipe makes two loaves, but you can use the slider to adjust the serving size down to 10 if you only want to make one loaf.
Ingredients
Ingredients
- 378 grams 1:1 gluten-free flour blend
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 bananas (ripe)
- 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
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Preheat the oven to 350 degrees.
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In a medium bowl, whisk together the flour, baking soda and salt.
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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.
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Stir in the flour mixture, a third at a time, until just combined. Do not over mix.
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Set the batter aside to rest for 30 minutes.
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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.
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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.
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If baking as muffins, baking time is reduced to approximately 25 minutes.
Recipe Notes
If you want to lower the amount of refined sugar in this recipe, use very ripe bananas and replace the sugar with 1½ cups of raw coconut sugar or maple sugar. The bread will have a slightly richer, molasses-like hint to it.
There are endlesss possibilities for customizing this banana bread to your liking. Try adding chocolate chips, peanut butter chips, different types of nuts, shredded coconut etc.
This recipe also makes great muffins.