Gluten-Free Banana Bread
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This tender and moist gluten-free banana bread recipe is incredible. You’d never know it was made with gluten-free flour. The texture is soft and spongy. And it’s packed with banana flavor!
This post is brought to you by Bob’s Red Mill.
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I often get asked if my recipes can be made gluten-free and the answer is yes. They can with the right kind of flour. I always recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
It’s a special blend of gluten-free flours and starches that’s made to be a 1-to-1 substitute for regular wheat flour. The flour contains precisely measured and blended ingredients like sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum.
And it’s even better that the flour is processed in a 100% gluten-free facility. You know you are getting a product that is safe for those with gluten allergies.
I didn’t have any recipes on my blog that specifically use gluten-free flour. So, I thought I’d start by transforming my best ever banana bread recipe into a gluten-free version.
I didn’t make it exactly the same because I wanted to keep the process simple and quick. Much like my easy banana bread recipe. But I can promise you, the flavor is phenomenal.
This bread is going to be a hit with anyone who can’t tolerate gluten.
Why this recipe works
- I used gluten-free baking flour by Bob’s Red Mill. It’s formulated to be a 1-to-1 substitute for regular wheat flour.
- I slightly reduced the amount of flour. Even though the flour is meant to be a 1-to-1 substitute, I found the results are drier than if using wheat flour. Be sure to use the weight measurements for the best results.
- I used both white sugar and brown sugar. I love the hint of molasses in brown sugar and it really adds something special to the bread.
Ingredients
Most banana bread recipes call for very similar ingredients. These ingredients are pantry staples so you may already have them on hand.
- Butter: I chose to use unsalted sweet cream butter because I love the richness it offers. But, coconut oil also works well with this recipe.
- Sugar: I used a combination of brown and white sugar. Coconut sugar is another wonderful sugar to incorporate if you have it.
- Eggs: You’ll need two large eggs for binding.
- Vanilla: Pure vanilla extract will yield the best flavor.
- Bananas: Make sure your bananas are super ripe. They’ll be sweeter and yield so much more flavor!
- Flour: Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This is the flour used to develop the recipe. I can’t guarantee it will work with any other gluten-free flour.
- Cinnamon: Ground cinnamon is completely optional but I highly recommend it.
- Baking soda: Needed for leavening.
- Salt: Just a little is used to balance the sweetness and enhance the flavor.
To bake this bread you’ll need:
- Baking pan: I baked this bread in a 9×5 loaf pan. You can also make muffins with this batter by using a regular muffin pan.
- Mixing bowl: You’ll need one large mixing bowl and a small one to mash the bananas in.
- Whisk: A large balloon whisk works best for getting the ingredients well combined. You can also use an electric hand mixer if you wish.
How to make gluten free banana bread
Banana bread made with gluten-free flour tastes justs as good as its gluten-laden sibling. The texture is spongy and moist. And the flavor is no different.
The Batter – The batter comes together in just one bowl. A separate bowl is used to mash the bananas but the tools needed for this recipe are minimal. Another great thing is you don’t have to worry about over-mixing! There’s no gluten in the flour so overmixing isn’t an issue.
Step 1: Gather the ingredients and preheat the oven
It’s essential to use room temperature ingredients. They combine more easily to create an emulsified batter.
Set the eggs out on the counter one hour before you plan to make the bread. Then measure all the other ingredients and have them ready to use.
Also, preheat the oven and prepare the pan. Position the oven rack to the lower third position. This is the notch right below the center of the oven.
Heat the oven to 350°F. Lightly grease a 9×5 loaf pan and line it with parchment paper that’s cut to create a “sling” for the bread. This will make it easier to remove.
Step 2: Combine the ingredients
In a large mixing bowl, whisk melted butter with brown and white sugar. Add the eggs and vanilla. Whisk until everything is well combined.
Smash the bananas in a separate bowl. I like for my bananas to be mashed so much that there are no lumps. You can leave yours a little lumpy if you like for mash until you have a smooth puree.
Whisk the mashed bananas into the batter. Then add the flour, cinnamon, baking soda, and salt. Whisk until everything is well combined.
Step 3: Bake the bread
Transfer the batter to the prepared pan and bake for 50-65 minutes. This time varies greatly because every oven is different.
Start checking for doneness at 50 minutes. Insert a toothpick or wooden skewer into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
Tent the bread with aluminum foil if the top is browning too much.
Allow the bread to cool in the pan for 10 minutes. Then, lift it out of the pan and set it on a wire rack to cool completely before slicing.
This is one amazing banana bread with zero gluten so the entire family can enjoy it!
How to store
The gluten free banana bread will stay fresh in an airtight container at room temperature for up to 3 days. Or in the refrigerator for up to 5 days.
Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.
More gluten free recipes
If you like this banana bread, you’ll love these other gluten-free recipes:
Gluten-Free Banana Bread
Ingredients
- ½ cup (113 g) unsalted butter, melted and cooled
- ¼ cup (50 g) granulated sugar
- ¼ cup (52 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 large very ripe banana
- 2 cups (240 g) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Position the oven rack to the lower-third position. This is immediately below the center position.
- Preheat the oven to 350ºF. Lightly grease a 9×5 loaf pan and line with parchment paper. Set aside.
- In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
- Whisk in the eggs, followed by the vanilla.
- In a small bowl, mash the bananas until smooth. Add them to the batter and whisk to combine.
- Add the flour, cinnamon, baking soda, and salt. Use a rubber spatula and whisk everything together until well combined and no dry streaks of flour are visible.
- Transfer the batter to the prepared pan and bake for 50-65 minutes, until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top is becoming too brown.
- Set the bread on a cooling rack to cool for 10 minutes. Remove from pan and cool completely before slicing.
Notes
- This recipe also works well with coconut oil.
- Feel free to swap out the sugars. You can use all white sugar, all brown sugar, or a completely different sugar such as coconut sugar. I have not tested this recipe with maple syrup or honey!
- The browner the skin, the better the banana is for banana bread. But, if the skin is black, throw it away!
- It is important to accurately measure the flour. Using the weight measurement listed will give you the best results.
- The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hi Jen,
If i substitute the butter with coconut oil, what is the correct weight to use?
Use 113 grams.
Does the cook time change if you make these into muffins?
Yes, it does. Muffins typically take 15-20 minutes to bake but I’ve not made this recipe into muffins so I can’t say for sure exactly how long they’ll need. Just keep a close on them.
I love to make banana bread with Bob’s Red Mill 1 to 1 flour and using honey! I cut the amount of sugar called for in half and substitute with honey. Look forward to trying this recipe! Yum!