You know, banana bread has a way of bringing people together. For me, it’s the smell—the warm, cozy aroma that fills the house, reminding me of lazy Sundays at my grandma’s kitchen table.
Back then, she used fresh bananas from the backyard and whatever was in her pantry.
I’ve taken her simple tradition and turned it into something everyone can enjoy, even those avoiding gluten. Trust me, this bread is so good, no one will believe it’s gluten-free.
Let’s bake!
Tips for Success
- Banana ripeness: The darker the banana, the sweeter the bread. If your bananas aren’t ripe enough, pop them in the oven at 300°F for 15 minutes.
- Texture boost: Toast the walnuts before adding for extra crunch.
- Substitutions: No butter? Use avocado oil or even unsweetened applesauce for a lighter option. Want it vegan? Swap eggs for flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
Serving Suggestions
Slice it thick, slather on some butter or almond butter, and pair it with a steaming cup of coffee or tea. For a treat, add a dollop of whipped cream or a drizzle of honey.
Try it out and let me know—did this bread hit the sweet spot? 🍌🍞
Gluten-Free Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Gluten Free
Description
This moist and flavorful gluten-free banana bread is a crowd-pleaser, made with fresh ingredients and a touch of love.
Ingredients
- 3 ripe bananas (the spottier, the better!)
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted (or coconut oil for dairy-free)
- 1/2 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but adds a nice warmth)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy cleanup.
- Mash those bananas: In a large mixing bowl, mash the bananas with a fork until smooth. I like to leave a few chunks for texture.
- Mix wet ingredients: Add the eggs, melted butter, brown sugar, and vanilla to the bananas. Stir until combined.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- Bring it all together: Gradually fold the dry ingredients into the wet mixture. Don’t overmix; a few lumps are okay. If using walnuts or chocolate chips, gently fold them in now.
- Bake to perfection: Pour the batter into your prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool down (if you can wait): Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Or dive in warm—it’s your call!
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
