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!
Position the oven rack to the lower-third position. This is immediately below the center position.
Preheat the oven to 350ºF. Lightly grease a 9x5 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.
Make ahead tip
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.