What is the trick to making good gluten-free bread?

The main trick, especially for a quick bread like this, is to ensure plenty of moisture and use a reliable flour blend. This gluten free banana bread has a secret weapon: very ripe bananas, which provide amazing natural moisture and structure. Not overmixing the batter once the flour is added is also key to a tender crumb.

Can I use gluten free flour in banana bread?

Yes, absolutely! Banana bread is one of the most forgiving and successful recipes to make with gluten-free flour. Because the mashed bananas provide so much natural moisture, structure, and binding power, it adapts beautifully and you end up with a wonderfully tender loaf.

What's the secret to moist banana bread?

There are three secrets to incredibly moist banana bread. First, use overly ripe bananas—the more brown spots, the better! They are sweeter and have more liquid. Second, use a liquid fat like melted butter or oil, which coats the flour for a more tender crumb. Finally, be careful not to overbake it; pull it from the oven as soon as a toothpick inserted in the center comes out clean.

The Best Gluten Free Banana Bread: Moist, Tender & So Easy

Description

This is a simple, one-bowl wonder that bakes up perfectly every single time, creating the most moist, tender, and delicious gluten free banana bread you could ask for. It’s a true classic, perfected.

Ingredients

Scale

2–3 very ripe bananas, mashed

1 teaspoon baking soda

1/3 cup unsalted butter, melted

3/4 cup granulated sugar

Pinch salt

2 large eggs, beaten

1 teaspoon pure vanilla extract

1 1/2 cups gluten-free all-purpose flour (with xanthan gum)

1/4 teaspoon xanthan gum (optional, leave out if your flour already has it)

Cook Mode Prevent your screen from going dark

Instructions

1. Prep: Preheat the oven to 350° F. Grease a 4×8 inch loaf pan.

2. Activate Bananas: In a large mixing bowl, mash the ripe bananas until smooth. Sprinkle the baking soda directly over the bananas and stir it in.

3. Add Wet Ingredients: Stir the melted butter into the banana mixture. Then, stir in the sugar, salt, beaten eggs, and vanilla extract until well combined.

4. Add Flour: Add the gluten-free flour (and xanthan gum, if needed) to the bowl. Mix with a spoon or spatula until just combined. Do not overmix.

5. Bake: Pour the batter into the greased loaf pan and spread it evenly. Bake on the center rack for 50 minutes to 1 hour.

6. Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.

7. Cool Completely: Let the banana bread cool completely in the pan before removing and slicing. This step is crucial for the texture to set.

Notes

Use Ripe Bananas: For the best flavor and moisture, use bananas that are very ripe with plenty of brown or black spots.

Measure Flour Correctly: Use the “spoon & level” method. Spoon flour into your measuring cup and level the top with a knife. Do not scoop directly from the bag.

Room Temperature Ingredients: For a smoother batter and better bake, ensure your eggs and other ingredients are at room temperature.

Dairy-Free Option: You can easily make this dairy-free by using melted coconut oil or a dairy-free butter substitute.

Storage: Store the cooled loaf in an airtight container at room temperature.

Prep Time: 10
Cook Time: 55
Category: Bread, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 22 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg