Gluten-Free Banana Bread

Gluten-Free Banana Bread

Moist, tender banana bread made with a gluten-free flour blend and ripe bananas.

Total 1 hr 20 min Makes 14 slices Calories 178/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This banana bread relies on well-mashed, deeply ripe bananas and a cup-for-cup gluten-free flour blend to achieve a tender, moist crumb without the gumminess that can plague gluten-free bakes. It comes together in one bowl with simple pantry staples, making it suitable for breakfast, an afternoon snack, or a lunchbox treat. A touch of cinnamon and brown sugar rounds out the flavor with warm, caramel notes.

Ingredients

  • 3 very ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 2 eggs, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Method

  1. Preheat the oven to 350°F and grease a 9-inch x 5-inch loaf pan.

  2. In a large bowl, mash the ripe bananas with a fork until smooth.

  3. Whisk the melted butter into the mashed bananas until combined.

  4. Whisk in the eggs, brown sugar, granulated sugar, and vanilla extract until smooth.

  5. In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

  6. Add the dry ingredients to the banana mixture and stir just until no streaks of flour remain.

  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  8. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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    Gluten-Free Banana Bread

    This banana bread relies on well-mashed, deeply ripe bananas and a cup-for-cup gluten-free flour blend to achieve a tender, moist crumb without the gumminess that can plague gluten-free bakes. It comes together in one bowl with simple pantry staples, making it suitable for breakfast, an afternoon snack, or a lunchbox treat. A touch of cinnamon and brown sugar rounds out the flavor with warm, caramel notes.

    1 hr 20 min 14 slices 178 cal

    Ingredients

    • 3 very ripe bananas, mashed
    • 1/3 cup unsalted butter, melted
    • 2 eggs, room temperature
    • 1/2 cup brown sugar, packed
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon

    Method

    1. 1

      Preheat the oven to 350°F and grease a 9-inch x 5-inch loaf pan.

    2. 2

      In a large bowl, mash the ripe bananas with a fork until smooth.

    3. 3

      Whisk the melted butter into the mashed bananas until combined.

    4. 4

      Whisk in the eggs, brown sugar, granulated sugar, and vanilla extract until smooth.

    5. 5

      In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

    6. 6

      Add the dry ingredients to the banana mixture and stir just until no streaks of flour remain.

    7. 7

      Pour the batter into the prepared loaf pan and smooth the top with a spatula.

    8. 8

      Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

    9. 9

      Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.