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–+ servings
Gluten-Free Banana Bread

Moist Gluten-Free Banana Bread with Delicious Add-Ins

This gluten-free banana bread is moist, customizable, and easy to make, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium ripe bananas Essential for moisture and sweetness
  • 2 cups gluten-free baking flour Recommended: Bob’s Red Mill; add ½ tsp xanthan gum if unavailable
  • 1 cup granulated sugar Feel free to use coconut sugar
  • 1 tbsp baking powder Vital leavening agent
  • 1 tsp baking soda Works with the acidic bananas
  • 1 tsp salt Enhances flavor
  • ½ cup softened butter Substitute with dairy-free butter for a dairy-free version
  • 1 tsp vanilla extract Infuses depth and aroma
  • 2 large eggs Binds the ingredients
Optional Mix-Ins
  • 1 cup chocolate chips For a sweet twist
  • 1 cup nuts (e.g., walnuts, pecans) Adds crunch
  • 1 cup dried fruits (e.g., raisins, cranberries) Enhances flavor profile

Equipment

  • 9x5-inch baking pan
  • Mixing Bowl
  • Electric Mixer
  • whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch baking pan or line it with parchment paper.
  2. Mash very ripe bananas in a mixing bowl until almost smooth, leaving a few lumps for texture.
  3. In a separate bowl, whisk together the gluten-free baking flour, baking powder, baking soda, and salt.
  4. Cream softened butter and granulated sugar in a large bowl until light and fluffy.
  5. Add eggs one at a time to the butter mixture, mixing until smooth, then gently stir in the mashed bananas.
  6. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
  7. Pour and spread the batter into the prepared baking pan, tapping gently to remove air bubbles.
  8. Bake for 50-65 minutes; check for doneness with a toothpick.
  9. Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Store at room temperature for up to 4 days, or in the fridge for up to 7 days. Freeze for up to 3 months. Reheat by thawing and warming slices in the microwave or toaster.

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