This Gluten Free Banana Bread is so moist and delicious.
It has a very classic flavor with a touch of cinnamon and a soft, tender texture. This recipe can be made in one bowl – thank goodness – for an easy breakfast that can be taken on the go or shared around a table at brunch. Chopped pecans or walnuts give it a little extra something.
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Looking For More Gluten-Free Baked Goods?
Gluten Free Banana Bread- Banana Nut Muffins (One Bowl) – This is my other recipe for banana bread. This one is lighter and fluffier but has less of a classic flavor. For this reason, I find it to be the best for add-ins like chocolate chips.
Chocolate Banana Bread – Gluten Free Banana Bread Recipe – My moistest, most decadent banana B recipe. It is so, so good, even if you believe chocolate and banana don’t go together. It’s basically chocolate cake for breakfast.
Gluten Free Banana Bread with Cinnamon Sugar Swirl
Gluten Free Blueberry Muffins with Lemon Zest | Healthy Breakfast
Blueberry Oatmeal Bars – Easy Breakfast Bars Recipe
Oatmeal Pancakes with Cinnamon and Vanilla – Fluffy, Gluten Free
Gluten Free Buttermilk Pancakes – Thick and Fluffy
What Ingredients Do I Need To Make Gluten Free Banana Bread?
- Overripe bananas (usually 3)
- High quality gluten-free all purpose flour containing xanthan gum. *I use Bob’s Red Mill GF Baking Flour 1:1 (the blue bag)
- Unsalted butter, melted. Tip: Do not substitute butter in this recipe, it truly makes it.
- Baking soda
- Granulated sugar Tip: Do not reduce the sugar in this recipe. I know bananas are sweet on their own so you may be tempted, but I tested reducing the sugar and it affected the final texture, yielding a dry, crumbly result.
- Egg
- Pure vanilla extract
- Ground cinnamon
- Salt
- Chopped pecans or walnuts (optional)
How to Make Gluten Free Banana Bread:
- Preheat the oven to 350 F. Grease a muffin, loaf, or mini loaf pan with butter or nonstick cooking spray, or use a silicone mold.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth. Stir in the melted, slightly cooled butter, incorporating it into the banana.
- Add in the baking soda and salt; stir until distributed. Then, stir in the sugar, beaten egg, and pure vanilla extract.
- Add in the flour and cinnamon. Stir until just combined.
- Optional: Gently fold in half of the chopped nuts.
- Pour or spoon the batter into the prepared pan.
- Optional: Sprinkle the remainder of the chopped nuts over top of the batter.
- For Baking in an 8×4 Loaf Pan: Bake for 55 to 65 minutes, or until the middle has set and a toothpick inserted in the center comes out clean. For Baking in a Muffin Tray or Mini Loaf Pan: Bake for 25-30 minutes, or until the top feels springy and a toothpick inserted in the center comes out clean. Tip: All oven temperatures vary at different altitudes, so watch your banana bread closely. If the exterior is browning but the middle isn’t done, you can tent the bread with foil.
- Remove from oven and allow to cool in the pan for about 5 minutes. Then, remove the banana bread from the pan, and allow it to cool on a wire rack. We like to eat the banana bread while it’s still warm.
- Enjoy!
Storage Instructions: Allow to cool completely before storing it in an airtight container at room temperature. Store for up to three or four days. You may also freeze the banana bread wrapped tightly in individual servings.
Gluten Free Banana Bread
Ingredients
- 2 to 3 overripe medium-sized bananas - about 1 ¼ cups mashed
- ⅓ cup unsalted butter - melted
- 1 large egg - beaten
- 1 tsp pure vanilla extract
- 1 ½ cups high quality gluten-free all purpose flour containing xanthan gum - I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¾ cup granulated sugar - *do not reduce
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ⅛ tsp salt
Instructions
- Preheat the oven to 350 F. Grease a muffin, loaf, or mini loaf pan with butter or nonstick cooking spray, or use a silicone mold.
- In a large mixing bowl, mash the bananas with a fork until smooth. Stir in the melted, slightly cooled butter, incorporating into the banana.
- Add in the baking soda and salt; stir until distributed. Then, stir in the sugar, beaten egg, and pure vanilla extract.
- Add in the flour and cinnamon. Stir until just combined.
- Optional: Gently fold in half of the chopped nuts.
- Pour or spoon the batter into the prepared pan.
- Optional: Sprinkle the remainder of the chopped nuts over top of the banana bread.
- For Baking in an 8×4 Loaf Pan: Bake for 55 to 65 minutes, or until the middle has set and a toothpick inserted in the center comes out clean. For Baking in a Muffin Tray or Mini Loaf Pan: Bake for 25-30 minutes, or until the top feels springy and a toothpick inserted in the center comes out clean. Tip: All oven temperatures vary at different altitudes, so watch your banana bread closely. If the exterior is browning but the middle isn't done, you can tent the banana bread with foil.
- Remove from oven and allow to cool in the pan for about 5 minutes. Then, remove the banana bread from the pan, and allow it to cool on a wire rack. We like to eat the banana bread while it's still warm. Enjoy!
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