Make perfectly moist, absolutely delicious Gluten Free Banana Bread with this incredibly EASY recipe. All simple ingredients, no mixer, and just one bowl! It’s sure to become your go-to gluten free Banana Bread recipe!
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The BEST GF Banana Bread Recipe
Despite my popular Simple and Delicious Banana Bread Recipe, I’ve never been a big fan of banana bread… until now. This simple, moist, delicious gluten-free banana bread is ADDICTIVE.
I cannot just have one slice. I’ve even made it multiple times in one week. It has the most amazing, soft texture. The flavor is the perfect amount of sweet and banana. The bread stays moist for days! It’s seriously the best.
It’s also INCREDIBLY easy to make. Everything can be thrown in one bowl. There’s no need for a mixer. It’s convenient, resourceful, tasty, and simple.
You may also like -
- Chewy GF Chocolate Chip Cookies
- GF Lemon Blueberry Muffins
- Baked Apple Cider Donut Muffins (Check the Gluten Free Section)
Overripe Bananas
Bananas are obviously key. The more brown and mushy, the better.
For the bread pictured in this post, my bananas weren’t as ripe as I usually like to use. They did fall off the stems on their own and start to peel, which is why I was forced to use them. BUT, they were still fairly yellow and slightly firm.
This made it more difficult to completely mash up the bananas. You can see some banana pieces in the bread. This worked well though. And the flavor was still incredible.
I usually recommend waiting for overripe bananas because they are sweeter. The banana taste is also more prominent. This recipe works well with overripe, brown, mushy bananas AND slightly overripe, yellow with brown spots, soft bananas.
Gluten-Free Awesomeness
I LOVE to use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. This isn’t a sponsored post. I’m just obsessed.
It’s so so soft. It’s not gritty like other Gluten Free flours. It also doesn’t leave a weird aftertaste.
Another bonus? It already has Xanthan Gum in it! There’s no need to worry about those extra details.
A lot of gluten-free recipes require a LONG, complicated (and expensive) list of ingredients. It can be overwhelming. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour changes that. It makes gluten-free baking simple.
There are other gluten-free flour blends to choose from. With this recipe, please use one that already includes xanthan gum.
Loaf Pan Size
I used to think there wasn’t much of a difference between a 8.5” x 4.5” loaf pan and a 9” x 5” one. But, there is! I recently read the ½” difference in each dimension translates to a 15% decrease in capacity.
Choosing the wrong-sized loaf pan can cause a recipe to fail.
This Gluten-Free Banana Bread recipe uses a 8.5” x 4.5” loaf pan, like this Stainless Steel one with Silicone Handles.
I double the recipe when I use a 9” x 5” loaf pan, like this Ceramic Coated Non-Stick one. If you're using a 9" x 5" pan, I recommend doubling the recipe as well.
Gluten-Free Banana Bread
Ingredients
- ⅓ cup Butter melted
- ⅔ cup Brown Sugar
- 3 Bananas overripe
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups Gluten-Free 1-to-1 Baking Flour
- 1 tsp Baking Soda
- ½ teaspoon Cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the loaf pan with butter, oil, or even Pam spray.
- In a mixing bowl, combine the melted butter and brown sugar.
- Add the bananas. Mash them then mix into the butter and sugar mixture.
- Add the egg and vanilla extract. Stir.
- Mix in the baking soda, cinnamon, and gluten-free 1-to-1 baking flour.
- Pour the batter into the prepared pan.
- Bake for about 40-45 minutes. Oven times vary! Please check your bread with a wooden toothpick. (Insert the toothpick into the middle of the bread. If it comes out clean, it’s done. If not, it needs to bake longer.)
- Remove from the oven and let cool. For clean slices, please allow the bread to cool completely before slicing.
Jamie Beaulieu says
Thx for recipe! Have you ever tried this in mini loaf pans? If so, would it make three or four and does baking time differ? TIA!
Jill says
I’ve tried many different gluten free bread recipes. This is the first one that tastes good, is moist and not too dense. I used cup 4 cup GF flour.
Debi says
How did you use 4 cups of flour and have it turn out moist when the recipe says use one and a half cups of flour?
S says
She used a gluten free flour called Cup4Cup (brand name).
Alycia says
How much baking GF baking flour?
Mischka says
Hi Alycia, 1.5 cups of GF baking flour. Thank you for this question! I didn't notice the word, "cups", was missing. I appreciate it! <3
Cathy says
Can’t wait to try! Could I use gf bread flour? It’s what I have on hand.
Cathy says
I added some salt. Salt reason why you don’t have that in your recipe?
Pat says
Excellent...I was looking for something like that.I love Bob's Red mill flours because they have a separate warehouse free nuts and free grains.
Summer says
Followed exactly and it was dry and crumbling.