Easy recipe for Gluten Free Banana Bread , very simple to make and I’ve also tested it with a dairy free option.
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How to Make Gluten Free Banana Bread
STEP 1 – Measure out your ingredients first. This recipe works best if everything is at room temperature as it will bake more evenly.
STEP 2 – Turn on your oven and let it pre-heat to 350°F
STEP 3 – You’ll need two bowls. In the first bowl add melted butter, sugar, beaten eggs, and make sure it’s all mixed together really well. Then add the buttermilk, salt, vanilla, mashed bananas, and mix and ensure it’s all fully combined. (For dairy free options please refer to the notes in the recipe card. at the end of the post)
STEP 4 – In the second bowl mix the gluten free flour, xanthan gum, baking soda, salt, and stir well so it’s all evenly distributed then add it into the bowl with the mashed banana mixture and mix again until your gluten free banana bread batter is properly mixed.
STEP 5 -Pour batter into a parchment lined and greased loaf pan and spread it out with a silicone spatula. Do not use wax paper. Then place it on the middle shelf of the oven for 45 minutes then check to see if it’s cooked by using a skewer, if not done cook for up to 15 more minutes.
Once the skewer is clean remove your gluten free banana bread from the oven and set aside to cool, if it’s not cooked at this point continue baking for 10 more minutes and check again.
More Baking Tips and Tricks!
- Weigh or measure your bananas – For best results weigh your bananas using a digital kitchen scale. If you do not have a scale then cup will work too.
- Preheat your oven first – The oven needs to be at temperature before you add the banana bread.
- Gluten free flour blend – not all flour blends are created equal and some will work better than others. I often use my homemade gluten free flour blend and measure out the additional xanthan gum as required for each recipe. I have also tested this recipe with King Arthur Measure for Measure flour and got great results.
- Bananas – just ripe or very ripe! Any ripeness of banana will work for this recipe and the texture will remain the same whether they are completely yellow and barely ripe bananas, or very ripe with a lot of black spots. What will change is the flavor so the riper your bananas the more intense and sweet the banana flavor will be in the finished loaf.
More Gluten Free Recipes
Gluten Free Banana Bread
This easy Gluten Free Banana Bread recipe is deliciously tasty, moist and has been tested both with dairy and with dairy free ingredients.
Ingredients
- 1/2 cup melted butter , 125mls (see note 1. for dairy free – can sub Earth Balance)
- 3/4 cup light brown sugar , 120g
- 2 eggs , beaten
- 1/3 cup full fat sour cream , 80mls (see note 1. for dairy free – can sub coconut milk+ vinegar)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup + 2 tbsp mashed banana , 275g
- 1.5 cups all purpose gluten-free flour , 8oz
- 1 tsp xanthan gum , omit if your flour has gum added
- 1 tsp baking soda
Instructions
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Preheat your oven to 350°F.
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In a large bowl, whisk together the melted butter (see notes for all dairy free options) and brown sugar until combined. Add the beaten eggs and mix until smooth.
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Stir in the sour cream, vanilla extract, and mashed banana. Mix until fully combined.
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In a separate bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, and salt.
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Add the dry ingredients to the banana mixture and stir until just combined.
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Line an 8×4-inch loaf pan with parchment paper, or grease well. Pour in the batter and spread evenly.
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Bake on the middle rack for 45–60 minutes. Check at 45 minutes by inserting a toothpick or skewer into the center—if it comes out clean, it’s done. If not, continue baking in 5–10 minute increments.
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Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Notes
1.Dairy-Free Option – You can substitute the butter with a dairy-free alternative such as Earth Balance. Make sure you choose a dairy free butter or margarine that is suitable for baking.
For the sour cream substitute use only the thick fat part from the top of a can of full-fat coconut milk with 1/2 tsp vinegar added. If your canned coconut milk is fully liquid you can refrigerate it to allow the fat part to harden up more.
2. Bananas – You can use any ripeness of bananas and the texture of your banana bread will remain the same. However, very ripe bananas with some black spots will create a richer sweeter banana flavor.
3. Gluten-Free Flour – Use a good-quality all-purpose gluten-free flour blend. If your blend already contains xanthan gum, omit the additional xanthan gum listed in the recipe.
4. Baking Time – Baking time can vary depending on your oven and the moisture content of your bananas. Start checking at 45 minutes and continue baking as needed.
Serving & Storage – Store the banana bread in an airtight container at room temperature for up to 2 days. Gluten Free baked goods tend not to last very long so you can also freeze it in slices with parchment paper in between the slices and in a ziplock bag.
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