This Gluten Free Banana Bread is so moist and delicious.
It has a 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 round it out to be a more filling, balanced breakfast.
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What Ingredients Do I Need To Make Gluten Free Banana Bread?
- Overripe bananas
- High quality gluten-free all purpose flour containing xanthan gum. *I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- Unsalted butter, melted. The butter in this recipe truly makes it. If using salted butter, omit the salt.
- Baking soda helps encourage the banana bread to turn golden brown, giving it a slightly crisp and chewy exterior.
- Baking powder helps the banana bread to rise, making it tender and fluffy on the inside.
- 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, baking powder, 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 ⅔ 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 8x4 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!
How to Store Gluten Free Banana Bread:
Allow the banana bread to cool completely on a wire cooling rack before storing it in an airtight container at room temperature. Enjoy within three to four days for best results. If the banana bread starts to firm up, cover it with a wet paper towel and microwave for 10-15 seconds until slightly warmed through. This will re-soften it.
You may also freeze the banana bread wrapped tightly in individual servings. To thaw: Remove from the freezer and thaw overnight in the refrigerator, or thaw on the counter for 30 minutes to an hour.
Equipment:
You only need basic kitchen tools to make Gluten Free Banana Bread. I recommend:
- A Pullman loaf pan (makes nice and tall loaves, which works great for GF), a nonstick muffin tin, or a mini loaf pan like I used.
- Silicone spatulas to easily get every drop of batter out of the bowl
- Reusable silicone muffin liners are a game changer. No more re-buying cupcake liners!
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Gluten Free Banana Bread
Tried this recipe? Leave a 5-star rating above! Your rating helps support the making of more tested, delicious gluten-free recipes.
Equipment
Ingredients
- 2 to 3 overripe medium-sized bananas about 1 ¼ cups mashed
- ⅓ cup unsalted butter melted, *If using salted butter, omit salt from the recipe
- 1 large egg beaten
- 1 teaspoon 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 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup chopped walnuts or pecans optional
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, baking powder, 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 ⅔ 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 8x4 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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