Subtle, delicate, and bursting with spiced banana flavor—that is this gluten-free banana bread recipe. Whether you’re looking for gluten-free banana bread or not, this is it!
Over the years, I’ve had several requests for a gluten-free banana bread recipe, and I’m thrilled to finally share it with you! Unless you’re sensitive to wheat, you may not believe this gluten-free banana bread really wheat-free. You can taste the spicy banana flavor in every bite, and it’s soft and juicy. To be honest, I would be at a loss to pick between this and my usual Healthy Banana Bread if we were to compare them side by side.
After a week of chilly, gloomy weather, Chicago is finally seeing some sunlight today. I enjoy having a thick piece of this gluten-free banana bread for breakfast on dark, cold mornings like today. Enjoy it on a chilly autumn day with a hot mug of matcha or coffee for a sweet-but-not-too-sweet treat. Enjoy your baking adventures!
Ingredients for a Gluten-Free Banana Bread Recipe
For this simple gluten-free banana bread recipe, you will need the following ingredients:
Without a doubt, bananas! They provide sweetness from bananas and make the bread moist.
I asked readers to vote for their favorite gluten-free flour blends as I don’t use them very frequently while baking. The winner is Bob’s Red Mill Gluten Free All-Purpose Baking Flour. It was Bob’s All-Purpose mix that came out on top.
Xanthum gum is not present, and the ingredients are easy to pronounce, and it does not include any dairy. Feel free to experiment with other gluten-free flour blends in this recipe if you want. Having said that, I can only promise success when using Bob’s Gluten Free All-Purpose Flour.
When I need to bake anything, whether it’s for a gluten-free recipe or not, almond flour is always a good choice. This loaf has the same incredible moist texture as my blueberry muffins, pumpkin bars, and ordinary banana bread thanks to it.
For the perfect puffy texture, baking soda and baking powder.
The eggs not only help the bread rise, but they also give moisture and a rich flavor.
The natural sweetness and additional depth of flavor of coconut sugar make it an ideal choice for this recipe, but ordinary sugar will work just fine if you don’t have any on hand. Simple sugar also works in this case.
Richness and wetness are imparted by almond milk and extra-virgin olive oil.
Add a touch of warmth and depth of flavor with cinnamon, nutmeg, and vanilla essence.
Bananas and walnuts—I mean, who doesn’t enjoy that combination? Their nutty texture adds a delightful flavor to this gluten-free banana bread.
And some sea salt—for that extra kick of flavor!
Look down below for the full recipe with all the measurements.
Gluten-Free Banana Bread Recipe-Get It Baked! Please follow these steps:
Turn on the oven first. Warm the oven up to 350 degrees. Preheat a 9×5 inch loaf pan and line it with parchment paper. Lightly butter the short sides of the pan where the parchment isn’t touching while it’s heating up.
Combine the wet ingredients and whisk to combine. In a large basin, mix together the mashed bananas, milk, sugar, oil, almonds, eggs, and vanilla.
Combine the dry ingredients in an additional basin. Combine the almond flour, gf flour, baking soda, salt, spices, and flour in a bowl.
After that, add the dry ingredients to the dish containing the liquid ones. Be cautious not to overmix; stir until just incorporated. Towards the very end, gently incorporate the walnuts.
Okay, time to bake! Spoon more walnuts on top of the batter before pouring it into the loaf pan that has been preheated. At this point is also when I like to add a little bit of whole rolled oats. After 40 to 45 minutes, or when a toothpick inserted in the middle comes out largely clean, remove the pan from the oven.
Advice on Making Gluten-Free Banana Bread
Get the bananas before you need them. Use ripe bananas for this dish since they provide moisture and sweetness via mashing. I don’t know whether it’s simply a stroke of bad luck or what, but every time I go grocery shopping for bananas to bake bread, the ones they have are green. Get a head start on this dish if at all possible. Do not bake the bananas until they are dark and uneven in color; instead, purchase them in advance.
Before you dig in, give it a little time to chill. It’s going to be hard to resist the want to dive into this gluten-free banana bread the second it comes out of the oven, but let it at least fifteen minutes to cool down. Banana, pumpkin, and zucchini breads, among others, are known to be very soft and steaming hot immediately after baking. You won’t regret waiting for the bread to cool; doing so will enhance its texture and taste.
Put aside the surplus. A loaf of this gluten-free banana bread goes quickly in our household. However, any leftovers may be refrigerated for a maximum of three days. Separate pieces are great to store for later use as snacks or breakfasts. Store them in a sealed container or freezer bag and keep them in the freezer for up to two months.
Try something new. You may get creative with the mix-ins; my favorite is walnuts in my gluten-free banana bread. Swap out the walnuts with chopped pecans or almonds, chocolate chips, dried cranberries or cherries, or even just a sprinkle of each. You might also leave the mix-ins out altogether.
Leave a Reply