Gluten-Free Banana Bread
This classic gluten-free banana bread is soft, flavorful, and simple to make. Tested with three popular flour blends for dependable results, it’s the perfect way to use up ripe bananas.
Servings: 12 slices
Ingredients
Wet Ingredients
- 250 g mashed ripe bananas about 3 small, 1 cup
- 115 g vegetable oil ½ cup
- 154 g light brown sugar ¾ cup
- 56 g granulated sugar ¼ cup
- 2 large eggs 100 g
- 1 teaspoon vanilla extract 4 g
Dry Ingredients
- 260 g gluten-free all-purpose flour 2 cups
- ¾ teaspoon baking soda 4 g
- ½ teaspoon baking powder 2 g
- ½ teaspoon salt 6 g
Instructions
- Preheat oven to 350°F. Grease a standard 9x5-inch loaf pan with cooking spray.
- In a large bowl, whisk together the bananas, oil, sugar, eggs, and vanilla until smooth.
- In another small bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the banana mixture and stir until well combined.
- Pour the batter into the prepared loaf pan and smooth the top. Score a line down the center with a butter knife to control where the bread splits.
- Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean or (even better) the internal temperature reaches 200-205°F.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Optional Mix-ins: Add up to ¾ cup chocolate chips, chopped walnuts or pecans. For extra flavor, include 1 teaspoon of cinnamon with the dry ingredients.
Almond flour: You can substitute in ½ cup (48g) of almond flour for an equal amount of the gluten-free flour in the recipe.
