Here’s a simple, moist, gluten-free Banana Bread recipe — no fuss, just perfect results. its so much delicios
Gluten-Free Banana Bread
Gluten-free banana bread is one of the easiest and most comforting bakes you can make at home. It uses simple pantry ingredients, comes together in one bowl, and produces a moist, tender loaf with a perfectly sweet banana flavor. This recipe is designed to be reliable with most store-bought gluten-free flour blends, especially those that include xanthan gum. If your blend doesn’t contain xanthan, simply add ½ teaspoon to improve the texture and help the loaf hold together.
Start by gathering your ingredients. You’ll need 3 large ripe bananas—the riper, the better, since dark, speckled bananas add both sweetness and moisture. Mash them well in a bowl, then whisk in 2 large eggs, ½ cup sugar, ¼ cup brown sugar, and ⅓ cup melted butter or oil. Butter gives richer flavor, while oil makes the bread extra moist. Stir in 1 teaspoon vanilla extract for aroma.
In a separate bowl, mix the dry ingredients: 1½ cups gluten-free all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon (optional but recommended). Combine the wet and dry mixtures gently—don’t overmix, or the bread can become dense. The batter should be thick but spoonable. If you’d like to customize the loaf, fold in ½ cup chocolate chips, walnuts, or pecans.
Prepare a loaf pan by lining it with parchment paper or lightly greasing it. Pour in the batter and smooth the top. Bake at 350°F (180°C) for 50–60 minutes. Every oven varies, so start checking around the 50-minute mark. Insert a toothpick into the center; it should come out mostly clean, with a few moist crumbs. If the top is browning too quickly, cover the loaf loosely with foil during the last 15 minutes.
Once baked, allow the banana bread to cool in the pan for 15 minutes before transferring it to a wire rack. Gluten-free baked goods can crumble if moved too soon, so cooling is essential. When fully cooled, slice and serve. The texture becomes even better the next day as the flavors develop.
This gluten-free banana bread freezes wonderfully. Wrap slices tightly and store them in a freezer bag for up to two months. Reheat in the microwave for 20–30 seconds for a warm, fresh-baked taste anytime.
Soft, flavorful, naturally sweet, and incredibly simple—this recipe is perfect for anyone wanting a dependable gluten-free treat. Enjoy it with tea, coffee, or just on its own!
Gluten-Free Banana Bread
Ingredients
- 3 medium ripe bananas (mashed)
- 2 large eggs
- 1/3 cup melted butter or neutral oil
- 1/2 cup brown sugar (or coconut sugar)
- 1 tsp vanilla extract
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
Optional add-ins:
- ½ cup chocolate chips (gf)
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
- In a bowl, whisk mashed bananas, eggs, butter/oil, sugar, and vanilla.
- Add flour, baking soda, baking powder, cinnamon, and salt. Mix gently — don’t overmix.
- Fold in nuts or chocolate chips if using.
- Pour into loaf pan and smooth top.
- Bake 55–65 minutes, or until a toothpick comes out clean.
- Cool at least 20 minutes before slicing.
Tips for the Best GF Banana Bread
- The bananas should be very ripe—brown-spotted for maximum sweetness and moisture.
- If your GF flour blend doesn’t include xanthan gum, add ½ tsp.
- Add 2–3 tbsp milk if the batter looks too thick (some GF blends absorb more liquid).
