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.
Servings: 12 slices
Ingredients
- 125 grams unsalted butter softened organic if possible
- 100 grams 3/4 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
- 150 grams 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
- Banana Ripeness: Ensure the bananas are overripe—brown and spotty—for the best flavor and moisture. This is the key to a soft and flavorful banana bread.
- Xanthan or Guar Gum: If your gluten-free flour blend doesn’t contain xanthan or guar gum, add 1/2 teaspoon to the mix to prevent the bread from becoming dry and crumbly.
- Substituting Eggs: For a vegan option, replace eggs with chia or flax eggs (1 tablespoon of chia seeds or flaxseed meal + 2.5 tablespoons of water per egg, let it sit until it forms a gel).
- Mixing Tip: Do not overmix the batter! Overmixing can make the banana bread dense rather than light and fluffy. Stir just until the ingredients are combined.
- Room Temperature Ingredients: For the best texture, ensure your eggs, butter (or oil), and bananas are at room temperature before mixing.
- Banana Mashing: When mashing the bananas, leave some small chunks to add moisture and texture to the bread. Avoid using a blender or mixer to keep the bread from turning too mushy.
- Baking Time: Oven temperatures can vary, so start checking your banana bread with a toothpick around the 50-minute mark. If it comes out clean, the bread is ready. If not, give it an extra 5-10 minutes.
- Cooling: Let the banana bread cool completely before slicing. Cutting into it too early can cause the bread to crumble and lose its shape.
