Gluten-Free Banana Bread
Why make this recipe
Gluten-Free Banana Bread is a perfect treat for those who need to avoid gluten but still crave a delicious snack. This recipe is simple, quick, and uses ripe bananas to create a moist and flavorful bread. It’s great for breakfast, a snack, or even dessert!
How to make Gluten-Free Banana Bread
Ingredients:
- ½ cup unsalted butter (melted and cooled)
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 4 large very ripe bananas
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions:
- Position the oven rack to the lower-third position, just below the center.
- Preheat the oven to 350ºF. Lightly grease a 9×5 loaf pan and line it with parchment paper. Set aside.
- In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
- Add in the eggs and vanilla, whisking them in.
- In a small bowl, mash the bananas until smooth, then add them to the batter and whisk to combine.
- Add the flour, cinnamon, baking soda, and salt to the mixture. Using a rubber spatula, mix everything together until no dry streaks of flour remain.
- Transfer the batter to the prepared pan and bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too much, tent it loosely with foil.
- Let the bread cool on a rack for 10 minutes. Remove it from the pan and allow it to cool completely before slicing.
How to serve Gluten-Free Banana Bread
Gluten-Free Banana Bread is typically served sliced. You can enjoy it plain, or spread a bit of butter or your favorite nut butter on top. It also pairs well with a cup of coffee or tea.
How to store Gluten-Free Banana Bread
To store your Gluten-Free Banana Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container and refrigerate for up to a week, or freeze it for up to 3 months. To reheat, simply toast slices in a toaster or microwave for a few seconds.
Tips to make Gluten-Free Banana Bread
- Make sure your bananas are very ripe for the best flavor and moisture.
- If you don’t have Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, any gluten-free flour blend will work, but results may vary.
- Feel free to add nuts or chocolate chips for extra flavor and texture.
Variation
You can add different spices like nutmeg or use add-ins such as walnuts or chocolate chips to create your unique twist on the classic recipe.
FAQs
Can I use frozen bananas?
Yes! Just thaw them before using, and they will work perfectly in the recipe.
Is this banana bread vegan-friendly?
This recipe includes eggs and butter, but you can substitute applesauce for the eggs and a vegan butter alternative for the butter to make it vegan.
Can I double this recipe?
Absolutely! Just use two loaf pans and adjust the baking time as needed. Each loaf may take a little longer to bake.
Gluten-Free Banana Bread
Ingredients
Method
- Position the oven rack to the lower-third position, just below the center.
- Preheat the oven to 350ºF. Lightly grease a 9×5 loaf pan and line it with parchment paper. Set aside.
- In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
- Add in the eggs and vanilla, whisking them in.
- In a small bowl, mash the bananas until smooth, then add them to the batter and whisk to combine.
- Add the flour, cinnamon, baking soda, and salt to the mixture. Using a rubber spatula, mix everything together until no dry streaks of flour remain.
- Transfer the batter to the prepared pan.
- Bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too much, tent it loosely with foil.
- Let the bread cool on a rack for 10 minutes. Remove it from the pan and allow it to cool completely before slicing.
Notes
