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gluten free banana bread

gluten free banana bread

Moist, fluffy, and never gummy — this one-bowl gluten free banana bread comes together in 10 minutes with no mixer needed.
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Prep Time 10 minutes
Cook Time 55 minutes
Rest Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large very ripe bananas about 1 cup mashed — measure by volume, not count
  • ⅓ cup unsalted butter melted; swap for coconut oil for dairy-free
  • ¾ cup granulated sugar reduce to ½ cup if bananas are very sweet
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda make sure it's fresh
  • ¼ tsp salt
  • 1½ cups gluten-free all-purpose flour must contain xanthan gum; if not, add ¼ tsp separately

Equipment

  • 9×5 inch loaf pan Greased or lined with parchment
  • Large mixing bowl One bowl is all you need
  • Fork or potato masher For mashing the bananas
  • Measuring cups and spoons Use spoon-and-level method for flour
  • Wire rack For cooling the loaf

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  2. Mash the bananas in a large bowl until smooth. Measure to confirm you have about 1 cup.
  3. Stir in the melted butter, sugar, egg, and vanilla extract until well combined.
  4. Add the baking soda and salt. Stir to combine.
  5. Add the gluten-free flour using the spoon-and-level method. Stir until just combined — do not overmix.
  6. Let the batter rest at room temperature for 15 minutes before baking. This gives the loaf a domed top.
  7. Pour batter into the prepared pan. Bake on the center rack for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing — at least 20–30 minutes.

Notes

If your GF flour doesn't contain xanthan gum, add ¼ tsp to the batter.
For chocolate chip version, fold in ½ cup mini chocolate chips with the flour.
Store at room temperature up to 2 days, refrigerator up to 5 days, or freeze up to 3 months.
To freeze: slice first, wrap each slice individually, store in a freezer bag.