Gluten Free Banana Bread or Cake
Indulge in the perfect blend of moist, tender texture and naturally sweet flavor with this Gluten-Free Banana Bread or Cake recipe. Made with ripe bananas, a touch of cinnamon, and your choice of optional mix-ins like walnuts or chocolate chips, this baked treat strikes the ideal balance between wholesome and indulgent. It’s simple to prepare with only 15 minutes of prep time, and it’s completely customizable, thanks to the use of gluten-free all-purpose flour and adaptable ingredients like coconut oil and non-dairy milk. Whether enjoyed as breakfast, a snack, or dessert, this one-bowl wonder is sure to delight everyone—gluten-free or not. Perfect for busy mornings or special occasions, it’s a versatile, crowd-pleasing classic you’ll bake again and again.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1.75 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 0.5 cups Brown sugar (or coconut sugar)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Unsalted butter (melted and slightly cooled) or coconut oil
- 0.25 cups Milk (dairy or non-dairy)
- 0.5 cups Chopped walnuts or chocolate chips (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 ripe bananas with a fork or potato masher until smooth.
Add the eggs, melted butter (or coconut oil), milk, vanilla extract, and brown sugar to the mashed bananas. Whisk everything together until well combined.
In a separate bowl, sift together the gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix the batter.
If using, gently fold in the optional chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake the banana bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at the 50-minute mark to avoid overbaking.
Once baked, remove the loaf pan from the oven and let the banana bread cool for 10 minutes in the pan.
Carefully remove the banana bread from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 169.2 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 324 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1892 mg | 40% | |
*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.
