Description
This Gluten-Free Banana Bread is a soft, sweet, and reliable loaf that makes you forget it is any different from the traditional version. With a golden-brown crust and a tender, cake-like middle, it is perfect for those with celiac disease or anyone exploring a gluten-free lifestyle.
Ingredients
Scale
- 3 Large Ripe Bananas, mashed
- 1/2 cup Unsalted Butter, melted (or vegan butter/coconut oil)
- 3/4 cup Light Brown Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Semisweet Chocolate Chips (optional)
- 1/2 cup Chopped Walnuts or Pecans (optional)
Instructions
- Preheat and Prepare: Heat oven to 350°F. Grease a 9×5 inch loaf pan or line with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash bananas. Stir in melted butter, brown sugar, egg, and vanilla extract until well combined.
- Add Dry Ingredients: Sprinkle baking soda, salt, and cinnamon over the mixture. Stir in the gluten-free flour until no white streaks remain. Fold in chocolate chips or nuts if using.
- Bake: Pour batter into the pan and bake for 55–65 minutes. A toothpick inserted into the center should come out clean.
- Cool Completely: Let cool in the pan for 10 minutes, then move to a wire rack. Cooling completely is essential for the structure of gluten-free bread.
Notes
Ensure your flour blend contains xanthan gum; if not, add 1/2 teaspoon to the dry ingredients. Use very ripe bananas with plenty of brown spots for the best moisture and sweetness. If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g