Gluten-Free Banana Bread Recipe
This gluten-free banana bread is moist, flavorful, and easy to make! With ripe bananas and simple ingredients, it’s the perfect treat for those avoiding gluten or anyone craving a delicious, naturally sweetened loaf.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Fork or potato masher
- Spatula
- Cooling rack
Ingredients
- 3 ripe bananas mashed
- 2 large eggs room temperature
- ½ cup melted coconut oil or butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten-free all-purpose flour blend with xanthan gum, if needed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ½ cup dairy-free chocolate chips or chopped nuts optional
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Mash the Bananas
- In a large bowl, mash the ripe bananas with a fork or potato masher until smooth, leaving just a few small lumps for texture.
- Mix Wet Ingredients
- Add the eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon (if using).
- Mix Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet ingredients, mixing gently until combined. Be careful not to overmix.
- Add Optional Mix-ins
- If using, fold in chocolate chips or nuts for added texture and flavor.
- Bake the Bread
- Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover the top loosely with foil and continue baking until done.
- Cool and Serve
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.