Gluten Free Banana Bread
Delightfully moist, flavorful, and naturally sweetened, this Gluten-Free Banana Bread is the perfect treat for anyone seeking a wholesome, fuss-free baking experience. Made with ripe bananas, gluten-free all-purpose flour, a hint of cinnamon, and your choice of optional mix-ins like walnuts or chocolate chips, this recipe is both versatile and indulgent. Whether you're avoiding gluten or simply craving a comforting homemade snack, this recipe is quick to prepare, taking just 15 minutes of prep time before baking to golden perfection. Perfect for breakfast, dessert, or a midday treat, this banana bread is dairy-free adaptable and stores beautifully for days. Discover the simple joy of baking with this easy gluten-free banana bread—soft, tender, and sure to please!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups gluten-free all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons cinnamon
- 2 large eggs
- 0.5 cups unsalted butter, melted
- 0.75 cups brown sugar
- 1 teaspoons vanilla extract
- 2 tablespoons milk (or dairy-free alternative)
- 0.5 cups 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.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Add the eggs, melted butter, brown sugar, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
If desired, fold in the chopped walnuts or chocolate chips at this stage.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs.
Remove from the oven and allow the banana bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and enjoy your delicious gluten-free banana bread! Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 23.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 256 mg | 5% | |
*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.
