Gluten-Free Starbucks-Style Banana Bread
Satisfy your cravings for Starbucks’ famous banana bread with this homemade, gluten-free version that’s bursting with flavor and easy to make! Featuring the natural sweetness of overripe bananas, a blend of gluten-free all-purpose flour and almond flour for a tender crumb, and a hint of cinnamon for warmth, this recipe delivers bakery-style goodness right from your kitchen. Optional chopped walnuts or pecans add a delightful crunch, while melted butter and vanilla extract bring richness to every bite. Ready in just over an hour, this gluten-free banana bread is perfect as a breakfast treat, snack, or dessert. Enjoy the moist, flavorful loaf fresh from the oven, or savor it over the next few days—it stores beautifully!
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Recipe Information
Ingredients
- 3 medium overripe bananas
- 1.5 cups gluten-free all-purpose flour
- 0.5 cups almond flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 2 large eggs
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas until smooth. Set them aside for a moment.
In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, and ground cinnamon.
To the mashed bananas, add the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Mix well until all the wet ingredients are fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake the banana bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your gluten-free Starbucks-style banana bread! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2245 mg | 98% | |
| Total Carbohydrate | 460.7 g | 168% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 247.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 316 mg | 24% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1769 mg | 38% | |
*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.
