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Moist Gluten-Free Banana Bread

Close-up of a slice of moist gluten-free banana bread, showing its texture and banana flecks.
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A simple, moist gluten-free banana bread recipe perfect for beginners. This one-bowl wonder uses a common gluten-free flour blend and ripe bananas for a delicious quick bread that’s great as a snack or dessert. It’s also freezer-friendly.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/3 cup melted butter or dairy-free butter substitute
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar (or coconut sugar)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter, baking soda, salt, sugar, beaten egg, and vanilla extract. Mix well.
  4. Add the gluten-free flour blend to the wet ingredients. Stir until just combined. Do not overmix.
  5. If using, fold in chopped nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a dairy-free version, use a dairy-free butter substitute.
  • Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1/2 teaspoon.
  • Ripe bananas with brown spots yield the best flavor and sweetness.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then in foil.
  • You can substitute almond flour for 1/2 cup of the gluten-free flour blend for a slightly different texture.

Nutrition

Find it online: https://cutcooktaste.com/gluten-free-banana-bread/