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Oh, banana bread. 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 a 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 banana bread tastes divine and packs a powerful protein punch, too. Follow this recipe and you’ll get a beautifully risen, 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.
Hearty, moist gluten-free banana bread, packed full of flavor and protein. It’s insanely easy to make and nobody will ever guess it’s gluten-free. Perfect for packed lunches, lazy afternoons, picnics, or a mid-morning snack.
- 4 oz (125g) butter
- 4 oz (125g) golden caster sugar
- 3 medium eggs
- 3 large bananas (the riper, the better)
- 7 1/2 oz (225g) of your favorite gluten-free flour blend — I use Dove’s Farm or make my own blend.
- 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/xantham 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 over night before making your bread
- If you find the top is browning too quickly, cover it with foil
- 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.
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Please do let me know what you think of my banana bread recipe, any tweaks you made, and send us your pics! And if you’re looking for something else to tickle your tastebuds, try our unbeatable skinny orange chicken recipe.