Gluten Free Banana Bread

This delicious gluten-free banana bread is quick to whip up, incredibly moist, and showcases the rich flavor of ripe bananas, perfect for cozy mornings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups gluten-free all-purpose flour blend Make sure it contains xanthan gum for best texture.
1 teaspoon baking soda This gives the loaf its lovely rise.
0.5 teaspoon ground cinnamon Adds a warm, comforting flavor.
0.25 teaspoon ground nutmeg Enhances the warm spices.
0.25 teaspoon salt Balances out the sweetness.

Wet Ingredients

0.5 cups unsalted butter Helps create a moist texture.
0.75 cups granulated sugar Sweetens the bread.
2 large eggs Bind the ingredients for a fluffy texture.
1 teaspoon vanilla extract Adds depth to the flavor.
1 cup mashed ripe bananas About 3 medium bananas.
0.5 cups chopped walnuts or pecans Optional for crunch.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, melt the butter and stir in the sugar until combined.
Add the eggs and vanilla extract, mixing well.
Stir in the mashed bananas until fully integrated.
Gradually fold in the dry ingredients until just combined.
If you’re using nuts, gently mix them in now!

Baking

Pour the batter into the loaf pan and smooth the top.
Bake for 55-60 minutes or until a toothpick comes out clean.
Let it cool before removing from the pan. Slice, serve, and enjoy!

Notes

This banana bread keeps well in an airtight container at room temperature for up to 3 days. For longer storage, freeze it and thaw as needed. Tips for variation include using flaxseed meal instead of eggs for a vegan option or adding chocolate chips for a sweet surprise.