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Gluten Free Banana Bread

Gluten Free Banana Bread

5 from 2 votes

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Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 12 muffins
Moist and delicious classic banana bread with a touch of cinnamon. This recipe is made in one bowl for an easy breakfast that can be taken on-the-go.
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Equipment

Ingredients

Dry Ingredients:

  • 2 ¼ 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)
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups additions chopped pecans, chocolate chips (I like to do 1 cup chocolate chips, 1 cup pecans)

Wet Ingredients:

  • 3 overripe bananas about 1 ½ cups mashed
  • 1 stick unsalted butter melted
  • 2 large eggs
  • ⅓ cup Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 375 F. Grease a muffin tin or loaf pan with butter or nonstick cooking spray, or use a silicone mold. Set aside.
  • In a large bowl, whisk together the dry ingredients.
    2 ¼ cups high quality gluten-free all purpose flour containing xanthan gum, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
  • In a medium bowl, mash the bananas with a fork. Whisk in the melted, slightly cooled butter.
    3 overripe bananas, 1 stick unsalted butter
  • Add in the sugars and remaining wet ingredients, then whisk until combined.
    ½ cup light brown sugar, ¼ cup granulated sugar, 2 large eggs, ⅓ cup Greek yogurt or sour cream, 1 teaspoon pure vanilla extract
  • Pour the wet ingredients into the dry ingredients, and stir until it forms a smooth batter with no lumps.
  • Fold in the chopped nuts and/or chocolate chips.
    2 cups additions
  • Allow the batter to rest for 10 to 15 minutes. This helps the flour absorb the moisture, reducing grittiness.
  • Use a cookie scoop to measure the batter into the prepared muffin pan, filling each cavity ⅔ of the way full.
    Optional: Sprinkle additional chocolate chips or nuts on the tops of each muffin.
  • 8x4 Loaf Pan: Bake for 50 to 60 minutes, or until the middle has set and a toothpick inserted in the center comes out clean.
    Muffin Tray or Mini Loaf Pan: Bake for 20-25 minutes, or until the top feels springy and a toothpick inserted in the center comes out clean.
    Tip: If the exterior is browning but the middle isn't done, you can tent the banana bread with foil.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire cooling rack. Enjoy!

Notes

Storage Instructions:
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.
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