Cooking and Serving: 11 minutes | 10 slices banana bread
Ingredients
How to make gluten free banana bread | Allergy-friendly swaps and add-ins
Description
Prep Time: 10 minutes | Cook Time: 1 hour hr | Total Time: 11 minutes | Servings: 10 slices banana bread
Ingredients
How to make gluten free banana bread
Allergy-friendly swaps and add-ins
Expert tips
Instructions
INGREDIENTS EXPLAINED
Ingredients for the recipe including sliced bananas, vanilla, sour cream, salt,.
leaveners, eggs, white powder in bowls, melted butter, and white sugar in small.
bowls on blond wood table.
for the recipe including sliced bananas, vanilla, sour cream, salt, leaveners,.
eggs, white powder in bowls, melted butter, and white sugar in small bowls on.
This simple GF recipe is made with a handful of simple gluten free pantry.
staples. Your success is basically assured if you understand what each.
Gluten free flour blend – A well-balanced, high-quality gluten free flour.
blend, like Better Batter’s original blend, Nicole’s Best multipurpose, or.
Bob’s Red Mill’s 1-to-1 (the blue bag) adds structure to keep the bread.
together without the toughness that mixing a gluten-filled quickbread fully.
can create. If your flour is Nicole’s Best, add 1 teaspoon xanthan gum; Bob’s.
has some xanthan gum but needs 1/2 teaspoon more.
Very ripe bananas – The riper, the better. Their natural sugars deepen the.
flavor and improve the texture, but any ripe bananas will do. Measure 200.
grams peeled bananas sweetness, but isn’t too moist to bake all the way through.
Sour cream – Makes this recipe special create a uniquely moist and tender crumb. Be sure yours has some fat to.
enhance the bread’s mouthfeel.
Butter – Melted butter makes prep easier, and adds richness plus some gentle.
chew that’s super satisfying.
Eggs – Help bind the bread and provide structure to hold the rise as the.
bread cools, so there’s no sunken top.
Granulated sugar – Enhance the sweetness of the bananas and help keep the.
crumb tender. It also adds bulk, so even if your bananas are super sweet,.
don’t reduce it further.
Baking powder, baking soda & salt – The essentials that round out flavor,.
provide rise, and help the bread brown in the oven. Fun fact: baking soda.
reacts with bananas to create those brown flecks in the bread.
Vanilla extract – Add depth through a complex blend of flavors, unlike.
artificial vanilla which only has vanillin.
HOW TO MAKE GLUTEN FREE BANANA BREAD
banana bread in your own kitchen.
Combine dry: Start and sugar—together in a large bowl.
Add wet: Create a well in the center and add the melted butter, eggs,.
vanilla, and sour cream. Mix until just combined.
Add bananas: Finally, fold in the mashed bananas gently. The batter will be.
thick but soft and easy to spread.
The ingredients with large metal round mixing bowl.
ingredients with large metal round mixing bowl.
Dry ingredients for in metal mixing bowl with eggs, bananas, melted butter and.
ingredients for in metal mixing bowl with eggs, bananas, melted butter and sour.
Light yellow raw batter in metal mixing bowl with white spatula.
yellow raw batter in metal mixing bowl with white spatula.
Transfer and bake: Scrape it into a greased 9×5-inch loaf pan and smooth the.
top with a spatula. Bake at 350°F for about 50 minutes, or until a toothpick.
comes out with a few moist crumbs but no wet batter.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire.
rack to cool completely before slicing.
Collage of raw batter in loaf pan and baked bread in loaf pan.
of raw batter in loaf pan and baked bread in loaf pan.
ALLERGY-FRIENDLY SWAPS AND ADD-INS.
The full list of ingredients is in the recipe card.
and you’ll find dairy, eggs, and refined sugar. Here are my suggestions on how.
to replace them, or to add mix-ins:.
Dairy free – Replace the butter with your favorite vegan butter (like Miyoko’s.
or Melt). For sour cream, use any plain nondairy alternative, or drained plain.
Egg free – Swap each egg for a “chia egg” (1 tablespoon ground chia seeds + 1.
tablespoon warm water, mixed and allowed to gel).
Mix-ins – Add up to 1 cup of extras like chopped walnuts, pecans, or chocolate.
chips. Fold them in once the batter is mixed and ready for the pan. Add up to 1.
teaspoon ground cinnamon to the dry ingredients with or without other mix-ins,.
and try sprinkling about 2 tablespoons cinnamon-sugar on top of the raw bread.
right before baking for a warm, sweet crispy top.
The GF banana bread with bananas on top being sliced with large knife.
GF banana bread with bananas on top being sliced with large knife.
EXPERT TIPS
Use bananas that are deeply speckled or fully brown. The riper they are, the.
sweeter and more flavorful your loaf will be.
Mash the bananas thoroughly, then fold them in last. This keeps the batter light.
and the crumb tender.
Bring all your ingredients to room temperature. It makes mixing easier and.
prevents overworking the batter.
Let it cool completely before slicing. Warm banana bread is tempting, but.
slicing too soon can make it gummy or crumbly.
GLUTEN FREE BANANA BREAD RECIPE
Prep Time: 10 minutes mins.
Yield: 10 slices banana bread.
gluten free banana bread.
This easy gluten free banana bread is made in one bowl, with just 10 minutes of.
prep. It’s full of rich banana flavor, incredibly moist, and bakes up with a.
INGREDIENTS
2 cups (280 g) all purpose gluten free flour blend.
INGREDIENTS
2 cups (280 g) all purpose gluten free flour blend.
Notes
* 1 teaspoon xanthan gum, omit if your blend already contains it
* ¾ teaspoon kosher salt
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ⅔ cup (133 g) granulated sugar
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 2 (100 g weighed out of shell) eggs, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* ⅔ cup (150 g) sour cream, at room temperature
* 1 cup (200 g) peeled ripe bananas, mashed (from about 2 small- to
* 1 small slightly less ripe banana, sliced thinly lengthwise, for topping
* Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it
* In a large bowl, place the all purpose gluten free flour, xanthan gum, salt,
baking powder, baking soda and sugar. Whisk to combine well.
* Create a well in the center of the dry ingredients. Add the melted butter,
eggs, and vanilla, then the sour cream. Mix until just combined.
* Add the mashed bananas (200 g) and fold them gently into the batter to avoid
* Scrape the batter into the prepared loaf pan, and smooth the top with a
spatula dipped in water. If you’re using the optional banana as a topping,
place very thinly sliced bananas (cut lengthwise) on top of the smooth
* Place the pan in the center of the preheated oven. Bake until the top is
golden brown and a toothpick inserted in the center comes out with a few
moist crumbs but no wet batter.
* Baking time will be about 50 minutes without the additional bananas on top,
and about 1 hour with them. If the top is browning too quickly before the
center is fully set, tent loosely with foil for the final 10–15 minutes.
* Let the banana bread cool in the pan for 10 minutes, then transfer to a wire
rack to cool completely before slicing.
Flour blend recommendations – I suggest using Better Batter’s original blend
gluten free flour and Nicole’s Best multipurpose blend. If you use Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour, add ½ teaspoon xanthan gum or your bread
Cup4Cup has changed recently and no longer works well here. For full details
including how to make your own “mock” Better Batter or original Cup4Cup, see my
gluten free flour blends guide
Room temperature ingredients – Cold ingredients can throw off your batter. To
warm eggs, float them in warm water for 10–15 minutes. Microwave cold sour cream
for about 20 seconds, then stir.
Freeze ripe bananas for later – When your bananas are fully ripe, peel and slice
them, then freeze in a single layer before transferring to a bag. Defrost at
room temp or microwave briefly before mashing.
Baking at altitude? – Standard high-altitude adjustments seem to work.
Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 314mg | Potassium: 159mg | Fiber:
2g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 49mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Whole baked banana bread with baked banana slices on top on wire rack on white
baked banana bread with baked banana slices on top on wire rack on white surface
Let the banana bread cool completely, then wrap tightly and store at room
temperature for up to 3 days.
For longer storage, slice the loaf, wrap each piece individually in plastic wrap
or Press’n Seal, and freeze for up to 3 months.
Defrost slices at room temperature, microwave for 20 seconds, or toast gently to
Why did my bread sink in the middle?
Usually, that means your oven is running hot. The outside sets too fast, before
the center can bake through. Use an oven thermometer to confirm your temp.
Can I use bananas that aren’t fully ripe?
Fully ripe bananas give the best flavor and texture. To ripen quickly
place them in a brown paper bag with an apple overnight.
Can I use almond flour in this recipe?
No—this recipe needs a structured blend. Try my almond flour banana bread
Can I make muffins or mini loaves instead?
Yes! Try my gluten free banana muffins
divide the batter from this recipe into three 6×3-inch pans and bake for 25–30
Overhead image of gluten free banana bread in a loaf and in slices
image of gluten free banana bread in a loaf and in slices
Raw light yellow gluten free banana bread batter in a glass mixing bowl, in the
loaf pan, and baked and sliced
light yellow gluten free banana bread batter in a glass mixing bowl, in the loaf
pan, and baked and sliced
Raw gluten free banana bread batter with thin sliced bananas on top in metal
gluten free banana bread batter with thin sliced bananas on top in metal loaf