Gluten-Free Banana Bread

There’s something magical about the aroma of banana bread baking in the oven. It’s comforting and nostalgic, bringing back memories of cozy mornings and shared family moments. Now, imagine enjoying this timeless treat without gluten!

Gluten-Free Banana Bread offers all the moist, tender, and flavorful qualities of the classic recipe but caters to those with dietary restrictions. Whether you’re following a gluten-free lifestyle or simply looking for a healthier alternative, this banana bread is a crowd-pleaser you’ll want to make again and again.

Why You’ll Love This Recipe

1. Naturally Sweetened: No refined sugar, just honey or maple syrup for a healthier treat.
2. Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.
3. Moist and Tender: Thanks to ripe bananas and coconut oil.
4. Customizable: Add your favorite mix-ins like nuts, chocolate chips, or dried fruit.
5. Quick and Easy: Ready to bake in under 15 minutes.

Nutrition Information (Per Serving)

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 180mg
• Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
  • Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Ingredients

• 3 medium ripe bananas (about 1 1/4 cups mashed)
• 2 large eggs
• 1/4 cup melted coconut oil (or vegetable oil)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 3/4 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or chocolate chips (optional)

Ingredients and Substitutions

Bananas: Use overripe bananas for maximum sweetness and flavor. Short on bananas? Add a little unsweetened applesauce.

Gluten-Free Flour Blend: A high-quality blend with xanthan gum works best for structure. Substitute with almond flour for a denser loaf.

Coconut Oil: Keeps the bread moist. Swap with melted butter or neutral vegetable oil.

Honey or Maple Syrup: Use agave syrup or brown sugar if preferred.

Eggs: Essential for structure. Replace with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a vegan option.

How to Make Gluten-Free Banana Bread (Step-by-Step)

1. Prepare the Bananas

Peel and mash the bananas in a large mixing bowl until smooth. The riper the bananas, the sweeter your bread will taste.

2. Combine Wet Ingredients

Add the eggs, melted coconut oil, honey, and vanilla extract to the mashed bananas. Whisk until smooth and well blended.

3. Mix Dry Ingredients

In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a light texture.

5. Add Mix-Ins

Gently fold in your choice of walnuts, chocolate chips, or other add-ins for extra flavor and texture.

6. Bake

Pour the batter into a greased or parchment-lined loaf pan. Smooth the top and bake in a preheated oven at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips for Success

• Measure Accurately: Use the spoon-and-level method for measuring flour to avoid dense bread.
• Don’t Overmix: Stir the batter just until combined to maintain a light texture.
• Use Parchment Paper: For easy removal and a clean presentation, line your loaf pan with parchment paper.
• Check Doneness: Ovens vary, so start checking at 50 minutes. If the top is browning too quickly, tent with foil.

Variations and Customizations

• Vegan Option: Replace eggs with flax eggs and use maple syrup as the sweetener.
• Nut-Free: Omit the walnuts or use sunflower seeds as a substitute.
• Chocolate Lover’s Delight: Fold in 1/2 cup of dark chocolate chips for a decadent treat.
• Cinnamon Swirl: Sprinkle a cinnamon-sugar mixture in the middle of the batter for a sweet surprise.

Storage and Reheating Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week when wrapped tightly.
• Freezer: Slice and freeze individual portions for up to 3 months. Thaw at room temperature or reheat in the microwave.
• Reheating: Warm slices in the microwave for 10-15 seconds or in a toaster oven for a crispy edge.

Serving Suggestions

• Pair with a pat of butter or a dollop of almond butter for a satisfying snack.
• Serve alongside a cup of hot coffee or tea for a cozy breakfast.
• Top with a drizzle of honey or a sprinkle of powdered sugar for added sweetness.

Frequently Asked Questions (FAQs)

What makes this banana bread gluten-free?

This recipe uses a gluten-free all-purpose flour blend that is safe for those with gluten sensitivities or celiac disease.

Can I make this banana bread vegan?

Yes, simply replace the eggs with flax eggs and ensure your sweetener and mix-ins are vegan-friendly.

Why is my banana bread dense?

Dense banana bread can result from overmixing the batter or using too much flour. Be sure to measure your ingredients accurately and mix gently.

Can I use frozen bananas?

Absolutely! Thaw them completely and drain any excess liquid before mashing.

Can I double the recipe?

Yes, just use two loaf pans and bake simultaneously. Ensure even distribution of the batter.

Related Recipes

• Gluten-Free Mormon Muffins
• Almond Flour Pancakes
• Healthy Oatmeal Cookies

Conclusion

Gluten-Free Banana Bread is a must-try recipe for anyone craving a delicious, easy-to-make treat. With its moist texture, natural sweetness, and endless customization options, it’s sure to become a household favorite. Gather your ingredients, preheat the oven, and enjoy the delightful aroma of homemade banana bread wafting through your kitchen. Don’t forget to share your creations with friends and family!

Gluten-Free Mormon Muffins