Gluten Free Banana Bread
This gluten free banana bread recipe delivers a tender, moist crumb with no gummy center and deep banana flavor. Made with a reliable gluten-free flour blend and very ripe bananas, it tastes like the real thing and comes together in one bowl.
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Kitchen scale - Recommended for accurate flour measurement
- Fork or potato masher
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Toothpick or cake tester
- Instant-read thermometer - Optional, for checking internal temperature
Ingredients
- 3 medium very ripe bananas - about 1 1/2 cups or 360g mashed
- 1 3/4 cups gluten-free all-purpose flour blend - 210g, with xanthan gum, such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure
- 1/2 cup granulated sugar - 100g
- 1/4 cup packed light brown sugar - 55g
- 2 large eggs - room temperature
- 1/3 cup unsalted butter - 75g, melted, or coconut oil for dairy-free
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons sour cream or plain Greek yogurt - for extra moisture and a tender crumb
Optional Toppings
- Banana slices - for decorative finish on top
- Brown sugar - pinch, for a caramelized top crust
Variation Add-ins
- 3/4 cup semi-sweet or dark chocolate chips - 130g, for chocolate chip banana bread
- 3/4 cup roughly chopped walnuts - 75g, for banana walnut bread, toasted for extra flavor
- 3 tablespoons peanut butter - warmed until pourable, for peanut butter swirl
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center. Spray a 9x5-inch loaf pan with non-stick spray and line the bottom with a parchment paper sling, allowing overhang on the two long sides.
- Peel the bananas and place them in a large mixing bowl. Mash with a fork or potato masher until mostly smooth but still with a few small lumps, measuring about 1 1/2 cups (360g).
- Add the melted butter, granulated sugar, and brown sugar to the mashed bananas, stirring until fully combined. Whisk in the eggs and vanilla extract vigorously for about 30 seconds until the mixture is uniform and slightly thickened.
- Add the sour cream or Greek yogurt and stir to combine. Sprinkle the baking soda, baking powder, cinnamon, and salt over the wet mixture and whisk for about 20 seconds to distribute evenly.
- Add the gluten-free flour blend all at once. Fold with a rubber spatula using gentle strokes until just combined and no dry streaks remain. Do not overmix or the loaf will be dense.
- Pour the batter into the prepared loaf pan and spread it into an even layer. Add optional toppings like banana slices or a sprinkle of brown sugar if desired.
- Bake for 55 to 65 minutes on the center rack. Check at 55 minutes with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Remove the pan from the oven and let the loaf rest in the pan for 15 minutes on a wire rack. Use the parchment sling to lift the bread from the pan and cool for at least 30 more minutes before slicing.
Notes
- Use very ripe bananas with dark, almost black skins for the best sweetness and moisture.
- Measure gluten-free flour by weight (210g) for consistent results; scooping can pack too much flour and dry out the loaf.
- Do not skip the sour cream or Greek yogurt; it dramatically improves tenderness and prevents a dry crumb.
- Bring eggs to room temperature before mixing to prevent the melted butter from seizing.
- Fold the batter gently and stop as soon as the flour is incorporated; overmixing develops starches and causes gumminess.
- Start testing for doneness at 55 minutes; all ovens vary, and over-baking dries out the loaf.
- Let the bread cool completely before slicing to avoid tearing the crumb and revealing an underbaked appearance.
- For a dairy-free version, substitute melted coconut oil for the butter and use dairy-free yogurt or sour cream.
- To make this recipe vegan, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes).
- Store cooled loaf wrapped in plastic wrap at room temperature for up to 3 days, or freeze individual slices separated by parchment for up to 3 months.