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Gluten-Free Banana Bread

Get ready for the best gluten-free banana bread you've ever tasted! This recipe delivers an incredibly moist and tender crumb, bursting with rich banana flavor. Plus, it's a super easy one-bowl recipe – no mixer required, making cleanup a breeze! Perfect for using up those ripe bananas.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3-4 very ripe bananas well-mashed (about 1 ½ cups)
  • 1 ½ teaspoons baking soda
  • ½ cup 113g or 1 stick unsalted butter, melted
  • 1 ⅛ cups 225g granulated sugar
  • ¼ teaspoon salt
  • 3 large eggs lightly beaten
  • 1 ½ teaspoons pure vanilla extract
  • 2 ¼ cups approx. 315-330g, depending on blend gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • Optional: ⅜ teaspoon xanthan gum ONLY if your gluten-free flour blend does not already contain it

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and lightly flour (with gluten-free flour) a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang for easy removal.
  2. Mash Bananas & Activate Soda: In a large mixing bowl, thoroughly mash the ripe bananas with a fork until mostly smooth (a few small lumps are perfectly fine). Stir in the baking soda and set aside for a moment (this helps the soda react with the bananas).
  3. Combine Wet Ingredients: To the banana mixture, add the melted butter, granulated sugar, salt, lightly beaten eggs, and pure vanilla extract. Stir with a whisk or spatula until everything is well combined.
  4. Add Dry Ingredients: Add the gluten-free flour (and xanthan gum, if using) to the wet ingredients. Gently fold or mix with a spatula until just combined. Important: Do not overmix. A few streaks of flour are okay; overmixing can lead to a dense loaf.
  5. Pour & Bake: Pour the batter evenly into the prepared loaf pan and spread gently to level the top.
  6. Bake: Bake on the center rack for 55-65 minutes. The banana bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (but no wet batter). Oven temperatures can vary, so start checking for doneness around the 50-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil.
  7. Cool Completely: Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the wire rack (or use the parchment overhang to lift it out) to cool completely before slicing. This prevents it from becoming gummy.
  8. Serve: Once fully cooled, slice and enjoy your delicious gluten-free banana bread!

Notes

  • Choosing Your Gluten-Free Flour (Crucial!):
    • Not All Blends Are Equal: The world of gluten-free flours is diverse! Different brands use varying combinations of flours and starches, which means you may experience different baking results depending on the gluten-free flour blend you choose.
    • My Recommendation: I've had consistent success and great texture using Pillsbury Gluten-Free All-Purpose Flour Blend for this recipe, as it contains xanthan gum and performs well in quick breads.
    • Xanthan Gum Check: If your chosen blend does not already include xanthan gum, you'll need to add it. For this recipe, typically 1/4 teaspoon of xanthan gum is sufficient. It's vital for providing structure and binding in gluten-free baking.
  • Accurate Flour Measurement is Key:
    • The "Spoon & Level" Method: This is the best way to measure gluten-free flour (and most flours, actually!).
      1. Fluff the flour in its bag or container.
      2. Gently spoon the flour into your measuring cup until it's mounded over the top.
      3. Use the straight edge of a knife or a flat spatula to level off the excess flour, sweeping it back into the container.
    • Why it Matters: Scooping flour directly from the bag with your measuring cup can compact it, leading to too much flour in your recipe. This can result in a dry, dense, or crumbly gluten-free banana bread. Precision here makes a big difference!
  • Banana Basics:
    • Quantity: As a general guide, three medium, well-mashed overripe bananas will yield approximately 1 cup of mashed banana, which is perfect for this recipe.
    • Ripeness: Remember, the riper the banana (lots of brown spots!), the sweeter and more flavorful your bread will be.
  • Dairy-Free Banana Bread Options:
    • Making this gluten-free banana bread dairy-free is simple! Substitute the unsalted butter with an equal amount of:
      • Plant-Based Butter Alternatives: Brands like Smart Balance or Earth Balance work well.
      • Melted Coconut Oil: Use refined coconut oil for a neutral flavor, or unrefined if you don't mind a subtle coconut undertone.
  • Room Temperature Ingredients are Your Friends:
    • Why it's Important: Always aim to bake with ingredients like eggs and any plant-based butter (if using) at room temperature.
    • The Science: Cold ingredients do not emulsify or combine as smoothly with other room-temperature ingredients. This can affect the batter's consistency and the final texture of your baked goods, potentially making them denser.
  • Fun Variations & Add-Ins (Customize Your Loaf!):
    • This easy gluten-free banana bread recipe is a fantastic base for customization! Feel free to mix things up by gently folding in about 1/2 to 1 cup of:
      • Mini chocolate chips (milk, semi-sweet, or dark)
      • Fresh or frozen blueberries (toss frozen berries in a tablespoon of GF flour first to prevent sinking and bleeding)
      • Chopped walnuts or pecans
      • Raisins or dried cranberries
      • A pinch of cinnamon or nutmeg for extra warmth
  • Storage for Lasting Freshness:
    • Cool Completely First: Always allow your banana bread to cool completely on a wire rack before storing.
    • Keep it Airtight: Store your cooled gluten-free banana bread in an airtight container to maintain its moisture and prevent it from drying out. (Refer to the dedicated "Storage Instructions" section above for detailed timings for room temperature, refrigerator, and freezer storage).