Introduction
This Gluten-Free Banana Bread is a delicious, moist, and flavorful treat that everyone can enjoy—whether you’re gluten intolerant or simply looking for a healthier alternative. Made with gluten-free flour and ripe bananas, this bread is naturally sweet and has the perfect balance of flavors. It’s perfect for breakfast, a snack, or as a dessert for anyone who loves the comforting taste of banana bread without the gluten.
Why You’ll Love This Recipe
This gluten-free banana bread is as soft and moist as traditional banana bread, with all the natural sweetness of ripe bananas and a rich texture from the gluten-free flour. The bananas keep the bread moist, while the hint of vanilla and cinnamon adds warmth. Plus, it’s so easy to make, and you’ll love the aroma that fills your kitchen as it bakes.
Recipe Origins
Banana bread has long been a beloved comfort food, often made to use up overripe bananas. Over time, as more people embraced gluten-free diets, banana bread recipes adapted to accommodate gluten-free flours. This version allows you to enjoy the classic banana bread while maintaining a gluten-free lifestyle without sacrificing taste or texture.
Nutrition Information
Calories: 250
Carbohydrates: 33g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 220mg
Potassium: 350mg
Fiber: 3g
Sugar: 15g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store your gluten-free banana bread in an airtight container at room temperature for up to 3 days. If you want to store it for longer, refrigerate it for up to 5 days or freeze it for up to 3 months. To reheat, slice the bread and microwave for 20-30 seconds, or toast it for a warm, crispy treat.
Serving Suggestions
This banana bread is delicious on its own, but you can also serve it with a dollop of almond butter, a spread of Greek yogurt, or a drizzle of honey for extra flavor. It pairs wonderfully with a cup of tea or coffee for a cozy breakfast or snack.
Common Mistakes
- Using the wrong gluten-free flour: Make sure you use a good gluten-free all-purpose flour blend that includes xanthan gum or guar gum, which helps give structure to the bread.
- Overmixing the batter: Overmixing can lead to a dense loaf. Mix only until combined to keep the bread light and fluffy.
- Using unripe bananas: The riper the bananas, the sweeter and moister your banana bread will be. Choose bananas with brown spots for the best flavor.
Recipe Variations
- Vegan: Replace the eggs with flax eggs or chia eggs, and use coconut oil instead of butter.
- Sugar-Free: Replace the coconut sugar with a sugar substitute like stevia or monk fruit.
- Add-ins: Add 1/2 cup of chopped walnuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.
Frequently Asked Questions
- Can I use another sweetener instead of coconut sugar? Yes, you can substitute coconut sugar with honey, maple syrup, or any sweetener of your choice, but keep in mind it may slightly alter the texture.
- Can I use frozen bananas? Yes! Frozen bananas work perfectly in this recipe. Just thaw them and mash them before adding them to the batter.
- Can I make this banana bread into muffins? Absolutely! This recipe will make about 12 muffins. Bake them for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 3/4 cup coconut sugar (or any sweetener of choice)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan with non-stick spray or line it with parchment paper.
- In a large bowl, cream together the softened butter and coconut sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
