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Gluten-Free Banana Bread

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Gluten-Free Banana Bread is a delicious, moist, and simple treat that caters to those who prefer gluten-free options. With the natural sweetness of ripe bananas, this banana bread has a perfect balance of flavors and textures.

Ingredients

3 to 4 medium overripe bananas, mashed (1 1/2 cups)

1/3 cup unsalted butter, melted

3/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups gluten-free all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan generously with cooking spray or butter.
  2. In a large mixing bowl, mash the bananas and stir in the melted butter, granulated sugar, egg, and vanilla extract. Stir until well combined.
  3. In a smaller bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, and salt. Once mixed, add the dry ingredients into the banana mixture. Stir until fully combined.
  4. Pour the batter into the prepared loaf pan, making sure to scrape the bowl clean. Bake for 50 minutes to 1 hour, or until a toothpick or tester inserted into the center comes out clean.
  5. Let the banana bread cool on a rack for at least 15 minutes before removing it from the pan. Cool completely before slicing and serving.

Notes

  • For added texture and flavor, mix in 1/2 cup of chocolate chips, chopped walnuts, or pecans into the batter before baking.
  • Substitute the butter with coconut oil or a dairy-free butter alternative for a dairy-free version.
  • Enhance the flavor by adding 1/2 teaspoon of cinnamon or nutmeg for a warm, spiced banana bread.
  • You can substitute granulated sugar with maple syrup or honey for a more natural sweetener.
  • Store the banana bread in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
  • Freeze the loaf for up to 3 months and thaw at room temperature or heat slices in the microwave.
  • If the banana bread turns out too moist, reduce the mashed bananas or add more gluten-free flour to balance the texture.
  • For mini loaves, divide the batter and bake for 25-30 minutes.

Nutrition

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