The Best Ever Gluten-Free Banana Bread Recipe

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 the 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 the best ever gluten-free banana bread recipe.

Easy Gluten-Free Banana Bread Recipe

This gluten-free banana bread is absolutely delicious. It is very soft and simply scrumptious. It is not fluffy, but rather moist, full of banana flavor. My whole family agrees that we don’t have to bake wholemeal banana bread anymore since this gluten-free recipe is just perfect! Which makes my life so much easier. I am always incredibly happy to create a gluten-free recipe that my whole family enjoys.

Banana – the sectret ingridient 🙂

The secret to this gluten-free banana bread recipe is clearly the bananas! They HAVE TO BE overripe. 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. 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 adds the moister and nearly pudding-like consistency parts 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 is completely dependent on the gluten-free flour mix you use. I used HAS NO gluten-free plain flour from Aldi and it worked really well. 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.

Important:

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.

Here are some of my other popular Gluten-Free Recipes to try:

DELICIOUS GLUTEN-FREE GRANOLA RECIPE

DELICIOUS GLUTEN-FREE APPLE AND CINNAMON PANCAKES

HEALTHY BANANA AND PEANUT BUTTER COOKIES

The Best Ever Gluten-Free Banana Bread Recipe, let’s make it!

The Best Ever Gluten-Free Banana Bread Recipe

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★★★★★

5 from 1 reviews

• Author: Elena Elliott
• Total Time: 70
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

This gluten-free banana bread is soft, moist, and absolutely delicious. It is super easy to make and no one would ever guess that it is gluten-free.

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Ingredients

Scale 1x2x3x

• 4 overripe bananas, peeled and roughly mashed with a fork or potato masher
• 100 g butter, melted
• 80 g of raw organic sugar
• 2 free-range eggs
• 1 1/4 cup of plain gluten-free flour
• 2 tsp gluten-free baking powder
• 1 tsp bicarbonate soda
• 1 tbsp white vinegar
• 100ml buttermilk (or mix 2 tbsp greek yogurt and 60 ml of water)

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Instructions

1. Preheat your oven to 180’C (356°F).
2. Grease loaf tin with butter and set aside.
3. In a large mixing bowl, combine mashed bananas, eggs, sugar, butter, and buttermilk.
4. In a small bowl mix 1 teaspoon of bicarbonate soda with 1 tablespoon of white vinegar. Add the bubbling mixture to the other ingredients.
5. Add baking powder and mix everything together.
6. Now add gluten-free flour little by little. The batter should still be a bit runny. Think of yoghurt consistency.
7. Pour the batter into the prepared loaf tin and bake for 60 minutes. 
8. Take the banana bread out and let it cool for 10-15 minutes before taking out of the tin and place it on a cooling rack. Allow cooling completely before cutting the banana bread.

Notes

You can swap butter for coconut oil if you prefer.

If you don’t have buttermilk you can mix 2 tablespoons of natural or Greek yoghurt with 60 ml of water.

You also can substitute buttermilk with plain milk. Simply add 1 tablespoon of lemon or white vinegar into the milk and let it rest for a couple of minutes until “buttermilk” has developed.

Don’t cut the banana bread while it is still hot.

You can add dried fruit, nuts, or chocolate chips to the batter if you would like to try something new.

Keep the banana bread in an airtight container in a freezer for up to 4 days.

• Prep Time: 10
• Cook Time: 60
• Category: Bread
• Method: oven baked
• Cuisine: American

Keywords: Banana Bread, Gluten-free banana bread