This is the very best gluten-free banana bread recipe I’ve tried, and I’ve worked hard to get it as close to my version of perfection as I can.
It’s so difficult to find decent gluten-free recipes that taste good. Particularly for gluten-free cake and bread recipes. More often than not, the recipes you find taste weird, don’t come out at all like the pictures demonstrate, or just plain don’t work. But, as part of my healthy, tasty, goodness groove, I’ve managed to make an easy gluten-free banana bread recipe that is beyond delicious and does not, in any way, taste gluten-free.
If you give this to any of the gluten gobblers in your life, they will never know the difference!
Packed full of bananas, fruit, and nuts, this moist gluten-free banana bread tastes divine and packs a powerful protein punch, too. Follow this recipe and you’ll get a beautifully risen, reasonably health gluten-free banana bread that is wonderful hot or cold and will keep for days. As an added bonus, it freezes well, too.
It’s one of those recipes that’s great for using up whatever you’ve got lurking in the cupboard. Plus, how many of us have very ripe bananas hiding in the kitchen that we’ve forgotten about? Well, this recipe is ideal for using them up. Those squishy, ridiculously banana-ry bananas give this bread a big flavor boost.
How to Make Gluten-Free Banana Bread
Gluten-free banana bread requires no fancy techniques or tools. The only equipment you need is two mixing bowls, scales or measuring cups, a wooden or silicone spoon, a mixer, and a (preferably) silicone tin.
Beat the butter and sugar until it’s light and fluffy, then add the eggs slowly. It’s best to put the eggs in a cup and beat them with a fork, then slowly drizzle into the butter/sugar mixture as you beat it. This stops the eggs curdling or the mixture separating.
Once you’ve worked in the eggs, you need to add the mashed banana and vanilla.
In a separate bowl, mix together the flour, xanthan gum, spices, salt, and baking powder thoroughly so that everything is evenly dispersed. Then add the wet ingredients and beat together.
Next comes your fruit, nuts, chocolate, or whatever else you’ve decided to add. But don’t beat the mixture at this point or you’ll knock the air out and won’t get a good rise. Instead, fold these ingredients in gently.
The banana bread mixture then goes into the prepared loaf tin and into the oven for around an hour. Once it’s cooked, you’ll see a beautiful crack/split running along the top of the loaf, the loaf will have a nice golden-brown crust, and a skewer inserted into the middle comes out clean.
Once it’s cool, turn it out and enjoy with butter and maybe a little jam – maybe even this lovely no sugar, no pectin blackberry jam.
Simple Gluten-Free Banana Bread Recipe Variations
This gluten-free banana nut bread recipe is really easy to switch up to suit your mood and flavor preferences.
To give it a real sense of Fall and to make it egg-free, gluten-free banana bread, replace the eggs with half a cup of applesauce and add an extra teaspoon of cinnamon, two teaspoons of ginger, half a teaspoon of nutmeg, and a quarter teaspoon of cloves.
To get an interesting texture and a nutty, subtle coconut flavor, I make this recipe with a blend of coconut flour, rice flour, and tapioca starch. However, if you haven’t developed your own favorite blend yet, it’s perfectly acceptable to play it safe and use a high-quality gluten-free flour blend like gf Jules, Bob’s Red Mill, or King Arthur.
Make the recipe a little “naughty” by throwing in a couple of handfuls of premium dark chocolate chips – they go SO well with the bananas and nuts.
- 4 oz (125g) butter
- 4 oz (125g) coconut sugar
- 3 medium eggs
- 3 large bananas (the riper, the better)
- 7 1/2 oz (225g) of your favorite gluten-free flour blend -- I make my own blend but you can use a ready-mixed flour blend like GF Jules.
- 1/2 tsp gluten-free baking powder
- 1/4 tsp guar gum or xantham gum
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- 4 oz (100g) dried cranberries and sultanas
- 2 oz (50g) mixed chopped nuts
- 1 tsp high-quality vanilla extract
- 1/2 tsp salt
- Pre-heat oven to 350F (180C) or fan 320F (160C).
- Line a 2lb (1kg) loaf tin with baking parchment, then lightly grease the parchment.
- Beat together butter and sugar until pale and fluffy. Add eggs slowly, one at a time, beating until well-combined. Add vanilla and mashed banana.
- Mix flour, guar/xanthan gum, spices, salt, and baking powder thoroughly, then add to the wet ingredients and beat to combine.
- Fold in the nuts and dried fruit
- Pour the mixture into the lined loaf tin and place in the oven for 60 minutes, until golden brown, with a nice crust.
- A skewer inserted into the middle should come out clean and, because oven temps vary so much, you might need to adjust the timing a little.
- Once baked, remove from the oven and leave to cool in the tin for 5 minutes, then turn the loaf out onto a cooling rack.
- Cut into nice chunky slices and serve with butter.
For an added flavor punch, soak the fruit in orange juice overnight before making your bread
If you find the top is browning too quickly, cover it with loosely with foil and remove for the last 5-10 minutes
This loaf stays moist and, like all good banana bread, it is a little wetter than regular bread and cake. It does, however, dry out a little as it cools.
To turn this into a vegan gluten-free banana bread recipe, simply switch the butter for coconut oil and switch the eggs for a half cup of vegan yogurt.
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Judee's Xanthan Gum 8 oz - Non-GMO, Keto Friendly, Gluten & Nut Free Dedicated Facility.
Wilderness Poets Oregon Cranberries (Sweetened with Apples) - Bulk Dried Cranberries, 2 lb (32 oz)
King Arthur Flour, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds
Anthony's Brown Rice Flour, 5 lb, Batch Tested and Verified Gluten Free, Product of USA
Terrasoul Superfoods Premium Organic Coconut Flour, 4 Lbs - Gluten-Free | Unrefined
8.5” BPA-free Silicone Meatloaf and Bread Pan With Steel Frame + Handles
Serving Size:1 slice
Amount Per Serving: Calories: 297Unsaturated Fat: 0g
Please do let me know what you think of my banana bread recipe, any tweaks you made, and send us your pics!
How many calories are in gluten-free banana bread?
The number of calories in a serving of gluten-free banana bread depends on the size of your serving, what flours you use, and what extras you include. This easy gluten-free banana bread recipe has roughly 272 calories per serving, if you slice the loaf into 8 pieces. However, that is a very large serving, so you can easily reduce the calorie count by reducing the size of the slice you cut.
Do you need baking powder with gluten-free flour?
It depends. If you’re using a self-rising flour blend that already contains baking powder, then no. If you’re using an all-purpose blend or making your own blend, if the recipe calls for baking powder, then yes, you need it. Just make sure to buy a gluten-free variety.
Are bananas gluten-free?
Yes. Like all fresh, natural fruits and vegetables, bananas are gluten-free. However, if they’ve been processed in any way – dried, preserved, used as part of a recipe, and so on – it’s alarmingly common for bananas and other fruits and vegetables to have had some kind of gluten added – maybe as a thickener, a cheap bulking agent, or as a flavor enhancer.
How do you make gluten-free flour from scratch for banana bread?
For this recipe, I use a special blend with coconut flour for extra flavor.
1 cup coconut flour
1 cup rice flour
1 cup oat flour
2 cups tapioca starch