Banana Bread Gluten Free
Indulge in the comforting sweetness of homemade Gluten-Free Banana Bread, a perfect treat for those seeking a soft, moist, and delicious baked good without the gluten. Made with ripe bananas, gluten-free all-purpose flour, and a touch of cinnamon for warmth, this recipe strikes the perfect balance between simplicity and flavor. Whether you prefer the indulgence of chocolate chips or the crunch of walnuts, this versatile loaf allows for delightful customizations. Ready in just over an hour, including a quick 15-minute prep, it's an ideal option for breakfast, snacks, or dessert. Plus, with easy storage instructions, you'll enjoy its tender slices for days. Perfect for anyone looking to bake gluten-free without sacrificing texture or taste!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 large Eggs
- 0.33 cup Unsalted butter (melted) or coconut oil
- 1 teaspoon Pure vanilla extract
- 1.75 cups Gluten-free all-purpose flour (with xanthan gum included)
- 0.75 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the bananas with a fork until smooth. Add the eggs, melted butter (or coconut oil), and vanilla extract. Whisk until well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
If using chopped walnuts or chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 21.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
