Moist, soft, warm banana bread on a cold winter morning. The smell and the taste are so comforting and satisfying. The best gluten-free banana bread I have ever made. Just scrumptious!
I don't say this about myself very often, but I can make REALLY good banana bread. I can! But ever since I started following a gluten-free diet I was avoiding making it. I just couldn't imagine that gluten-free banana bread can taste good. But today I did it! I baked gluten-free banana bread and guess what? I was right! It didn't taste good... It tasted amazing! 🙂 Let me share with you this easy gluten-free banana bread recipe.
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This banana bread is absolutely delicious and is all you want banana bread to be, gluten-free or not. It is very soft, moist and full of banana flavour. My whole family agrees that we don't have to bake wholemeal banana bread anymore since this gluten-free recipe is absolutely perfect! Which makes my life so much easier. I am always incredibly happy to create a gluten-free recipe that my whole family enjoys.
Why should you make it?
- This banana bread is gluten-free and delicious. Do I need to say more?
- It is healthy and satisfying and makes a great snack.
- It is family- and budget-friendly. Only inexpensive ingredients are needed.
- One-bowl recipe, no mixer or kitchen blender is required.
- Very easy to make.
Ingredients
- Unsalted butter softened, organic if possible.
- Sugar, just enough to help the bread to caramelise.
- 4 VERY ripe bananas, about 300-400 grams. At room temperature.
- Eggs, organic or free-range if possible. At room temperature.
- All-purpose gluten-free flour blend.
- Gluten-free baking powder.
- Vanilla extract
See the recipe card below for quantities.
How to make it
- Preheat the oven to 180'C (360'F)
- Prepare the loaf tin. Grease the sides and the bottom of the tin with a little bit of butter and line it with baking paper. The butter will help the paper to stick so it doesn't slip when you pour the batter into the tin. Or use a silicone loaf tin like this one.
- In a large mixing bowl mix together eggs, butter, vanilla, and sugar. Once the sugar has dissolved, add mashed bananas. It is best to mix it with a wooden spoon or a whisk until everything is well combined. You don't need to beat butter for this recipe.
- Now add the dry ingredients: gluten-free flour and baking powder and mix to combine.
- Pour the batter into the prepared tin.
- Bake at 180'C (360'F) for one hour.
- Leave your banana bread to cool down completely before slicing it.
Equipment
The things you might find helpful to make it.
Banana - the sectret ingridient 🙂
The secret to this gluten-free banana bread recipe is clearly the bananas! They HAVE TO BE overripe. Brown and spotty. I leave my bananas to ripen until their skin is nearly all black. That is when the flesh starts to soften and bananas get incredibly aromatic and sweet. But of course, you don't want your bananas to be black inside 😉
The other important part of this recipe is how you mash your bananas. Do not use a mixer or kitchen blender! I used to use Thermomix and while it worked really well, it makes bananas into a mousse. In this recipe, I just mashed the bananas with a fork leaving small chunks intact. This will add a moister and nearly pudding-like consistency to the bread. Yum!
The bigger banana pieces might turn pink when baked. This is due to potassium oxidation and is totally normal.
Gluten-free flour
The result of how your gluten-free banana bread turns out depends a lot on the gluten-free flour mix you use. I used HAS NO gluten-free plain flour from Aldi and it worked really well. You can use Bob's Red Mill All-Purpose Gluten-Free Flour. Whatever mix you use, make sure your gluten-free flour contains xanthan gum or guar gum. Without those, you will have dry and crumbly bread. Not good.
If your mix doesn't contain any xanthan or guar gum, add ½ teaspoon to the gluten-free four you are using. Mix flour and the gum well before adding it to the other ingredients.
How to serve
The choice is yours! You can have it for breakfast, morning tea, brunch or just anytime during the day when you feel like a little snack. Toast it and spread a little butter for the classic variant or top it with a drizzle of honey for the sweet tooth.
How to store
Have some leftovers? Not to worry. This delicious gluten-free banana bread keeps really well. Store it in an air-tight container and refrigerate for 4-5 days. Simply cut a slice, reheat it in the toaster and enjoy!
How to freeze it
Want to freeze it for later? Easy as pie. Make sure your banana bread has cooled down completely before freezing it.
You can freeze the whole loaf if you are planning to serve it to a crowd. However, I would recommend slicing it first and freezing it in a zip-top bag or a freezer-safe container.
Some might suggest wrapping each piece in an aluminium foil or a glad wrap, but I found, that just a small piece of baking paper in between the slices works really well. I don't like using cling wraps or aluminium foil unless I really have to. We produce enough rubbish for the planet as it is.
Substitutes
Sugar. You can use coconut or brown sugar. My favourite sugar is organic raw sugar because is it the least processed variety.
Butter. Use coconut or extra virgin olive oil instead of butter.
Variations
Vegan. Make this gluten-free banana bread vegan by swapping butter for coconut oil or extra virgin olive oil.
Use chia egg instead of chicken eggs. You can learn how to make chia eggs in my GLUTEN-FREE BREAD RECIPE (YEAST-FREE).
Dairy-free. Following a dairy-free diet? You can make this dairy-free banana bread. Just like above, use coconut oil or olive oil instead of butter for a dairy-free option.
Sugar-free. This recipe works without sugar too. It might not have that caramelised optic and feel, because that is what sugar does in baking, but it will be nevertheless delicious. Bananas have enough sweetness on their own.
Chocolate. Add some chocolate chips to make chocolate gluten-free banana bread.
Feel free to experiment by adding nuts, seeds, raisins and berries.
Top Tips:
- When you take your gluten-free banana bread out of the oven you will be tempted to cut a slice and munch it away, but PLEASE, wait! It needs to cool completely before you can cut it, otherwise, it might just fall apart.
- For the best result, all ingredients have to be at room temperature before you start. Cold butter doesn't incorporate well with bananas.
Frequently asked question
No, this recipe won't work with almond flour.
Your oven temperature was set too high or you didn't bake it long enough. This banana bread needs full 60 minutes to bake through. Make sure to only place the banana bread batter into the preheated oven.
Use a toothpick technique. Once the baking time is over, carefully take the banana bread out of the oven. Push a toothpick or a screwer into the centre of the banana bread. If the toothpick comes out clean, the bread is done. If some scrubs got stuck to the stick, you need to bake it for a little longer.
No, for this recipe to work you need to have overripe bananas.
Place the bananas in a paper bag with some ripe fruit such as apple, pear or avocado and leave it on the kitchen bench for a day or two.
More popular Gluten-Free Breakfast Recipes to try:
DELICIOUS GLUTEN-FREE APPLE AND CINNAMON PANCAKES
GLUTEN-FREE BREAD RECIPE (YEAST-FREE)
FLUFFY ALMOND MILK PANCAKES (GLUTEN-FREE)
Watch how to make it
The Best Ever Gluten-Free Banana Bread Recipe
This gluten-free banana bread is all you want a banana bread to be, gluten-free or not. It is soft, moist, and absolutely delicious. It is super easy to make and no one would ever guess it is gluten-free.
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
- Yield: 12 slices 1x
- Category: Bread
- Method: oven baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 125g unsalted butter softened, organic if possible
- 100g (¾ cup) organic raw sugar
- 4 VERY ripe bananas, about 300-400 grams. At room temperature.
- 2 eggs, organic or free-range if possible. At room temperature.
- 2 teaspoons vanilla extract
- 150g all-purpose gluten-free flour blend
- 2 teaspoons gluten-free baking powder
Instructions
- Preheat the oven to 180'C (360'F)
- Prepare the loaf tin. Grease the sides and the bottom of the tin with a little bit of butter and line it with baking paper. Or use a silicone loaf tin like this one.
- In a large mixing bowl mix eggs, butter, vanilla, and sugar. Once the sugar has dissolved, add mashed bananas. It is best to mix it with a wooden spoon or a whisk until everything is well combined. You don't need to beat butter for this recipe.
- Add the dry ingredients: gluten-free flour and baking powder and mix to combine.
- Pour the batter into the prepared tin.
- Bake at 180'C (360'F) for one hour.
- Check with a toothpick if it is cooked.
- Leave the banana bread to cool down completely before slicing it.
Notes
Only place banana bread batter into a preheated oven.
Use the toothpick technique to check if the bread is cooked.
Don't cut the banana bread while it is still hot.
Keywords: Banana Bread, Gluten-free banana bread
Did you make this recipe? Please give it a star rating and let me know how did you go in the comments below. And what should we cook next time?
Sam
Wow, that looks amazing!!! I think I’ll try this.
★★★★★
Elena Elliott
Thank you for the lovely comment, Sam. So happy to hear you like it.
Lina Iacobucci
When do you add eggs??
Is 2 Cups flour 150g ??
I used 150g GF flour going by your measurements and the cake ended up about 1”inch deep??
Thanks
Elena Elliott
Hi Lina, thank you so much for bringing this to my attention. The eggs should be mixed together with butter and sugar.
Regarding four. I have now taken the "2 cups" out of the ingredients and only left 150g. All gf flour blends are different, but 150g should be good. See that the dough is soft, but not runny, like Greek yoghurt.
This bread raises very well, so I don't know why your bread is only 1 inch deep. Did you add baking powder?
Thank you so much for trying out the recipe and taking the time to write to me!
Elena
Lina
Hi Elena, thank you for your prompt response. I used GF White wings flour and baking powder. Regardless it still taste yummy.
What brand GF flour do you use?
I will try again hopefully it will turn out.
Thank you for sharing your recipes.
Lina.
Elena Elliott
I use Aldi all-purpose gluten-free flour. I used White Wings before and it works great.
I just uploaded a video so you can see how I make the bread. Hope that helps. 😊
Thank you so much for taking the time to write to me. Happy baking!!