If you are on the hunt for simple gluten-free banana bread recipe, look no further. Banana bread is a classic comfort food for me. Growing up my grandmother made banana bread for every occasion and soon I was baking it too. This is a gluten-free (easily dairy & egg free) adaptation. This recipe will create a very dense, cake like bread. It is very dependent on the type of flour you use as well as the size of your bananas. I use Bobs Red Mill Organic Gluten Free Flour. My batches are typically dense, moist and best eaten with a fork!
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Gluten- Free Banana Bread Recipe Tweaks:
Mix it up: Feel free to add in a variety of mix ins. I tend to stick with chocolate chips, but walnuts, pecans, and cinnamon are also wonderful additions to this gluten-free banana bread!
Make it dairy free: Swap out the butter for equal amounts of coconut oil or avocado oil.
Make it egg free: Egg replacements would work just fine as well. Applesauce or bananas are my go to for egg replacements in other recipes, however adding applesauce or more banana to this might just increase the sweetness. If you go this way, cut back on your sugar amount dependent on your sweetness preference! Ground flaxseed or chia seeds (or a combo) can be used to replace eggs in breads as well.
To replace one egg, whisk together 1 tablespoon of ground chia or flaxseeds with 3 tablespoons of water until fully absorbed and thickened.
Low sugar options: Use a monk fruit sweetener such as Lakanto as a 1 to 1 replacement.
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Gluten-Free Banana Bread
Ingredients
- 1.5 cups Bob’s Red Mill gluten free flour
- 4 medium very ripe bananas (1 1/2 cups), mashed
- 1/2 cup sugar
- 1/3 cup salted butter, melted
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2-1 cup walnuts, chocolate chips etc, optional
Instructions
- Preheat oven to 350 degrees F. Grease an 9×5 inch loaf pan and set aside.
- In a large bowl, combine flour, baking soda, baking powder, and set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and walnuts into flour mixture; stir just until combined. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!
P.S. I am never strict with my recipes when I am cooking, and with gluten free recipes there always seems to be a bit of trial and error. I encourage you to experiment a bit, take it in stride, and don’t give up if your first attempt fails! leave me a comment if you figure out any tips or tricks when trying this recipe! Check out my other recipes here!
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