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.
- 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)
- Preheat your oven to 180’C (356°F).
- Grease loaf tin with butter and set aside.
- In a large mixing bowl, combine mashed bananas, eggs, sugar, butter, and buttermilk.
- In a small bowl mix 1 teaspoon of bicarbonate soda with 1 tablespoon of white vinegar. Add the bubbling mixture to the other ingredients.
- Add baking powder and mix everything together.
- Now add gluten-free flour little by little. The batter should still be a bit runny. Think of yoghurt consistency.
- Pour the batter into the prepared loaf tin and bake for 60 minutes.
- 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.
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