This Easy Gluten-Free Banana Bread is a delightful treat that combines the natural sweetness of ripe bananas with a moist, tender texture. Perfect for breakfast, a snack, or a light dessert, this bread is both simple to make and irresistibly delicious.
Why You’ll Love This Recipe
- Simple Preparation: With just a few basic ingredients and minimal steps, this recipe is straightforward and quick to prepare.
- Moist and Flavorful: The ripe bananas ensure the bread is moist and packed with natural sweetness, making each bite a delight.
- Gluten-Free and Dairy-Free Options: This recipe caters to those with dietary restrictions, offering a gluten-free base and a dairy-free alternative.
- Versatile Additions: Customize your bread by adding mix-ins like chocolate chips, nuts, or dried fruits to suit your taste.
Ingredients
- 2 to 3 very ripe bananas, mashed (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ⅓ cup melted unsalted butter (For a dairy-free option, use non-dairy butter like Earth Balance, Smart Balance, or coconut oil)
- 1 teaspoon baking soda
- 1 ½ cups gluten-free flour (Pillsbury gluten-free flour is recommended)
- ¼ teaspoon xanthan gum (omit if your flour blend already contains it)
- Pinch of salt
- ¾ cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
- Prepare the Batter: In a mixing bowl, mash the ripe bananas until smooth. Add the melted butter, baking soda, sugar, salt, beaten eggs, and vanilla extract. Mix well.
- Add Dry Ingredients: Stir in the gluten-free flour and xanthan gum until just combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool completely before slicing. Enjoy!
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 10 minutes
- Baking Time: 50 minutes to 1 hour
- Total Time: 1 hour 10 minutes to 1 hour 20 minutes
Variations
- Add-Ins: Incorporate mini chocolate chips, chopped nuts, dried fruits, or a sprinkle of cinnamon for added flavor.
- Sweeteners: Replace granulated sugar with honey, maple syrup, or coconut sugar for a different sweetness profile.
Storage/Reheating
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use a different type of flour?
Yes, you can substitute the gluten-free flour with almond flour, oat flour, or coconut flour. Adjustments may be needed for consistency.
2. How do I make this recipe dairy-free?
Use non-dairy butter substitutes like Earth Balance or coconut oil, and ensure the flour blend is dairy-free.
3. Can I add chocolate chips to the batter?
Absolutely! Fold in ½ cup of mini chocolate chips for a delightful twist.
4. How do I measure gluten-free flour correctly?
Use the “spoon and level” method: spoon the flour into the measuring cup and level it off with a knife to avoid packing too much flour.
5. Can I use frozen bananas?
Yes, thaw frozen bananas and drain any excess liquid before mashing.
6. How can I make this bread sweeter?
Increase the sugar to 1 cup or add a tablespoon of honey or maple syrup.
7. Can I make this recipe vegan?
Yes, substitute the eggs with flax eggs and use a plant-based butter alternative.
8. How do I prevent the bread from being too dense?
Ensure your baking soda is fresh and avoid overmixing the batter to maintain a light texture.
9. Can I add nuts to the bread?
Yes, fold in ½ cup of chopped nuts like walnuts or pecans for added texture.
10. How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is ready.
Conclusion
This Easy Gluten-Free Banana Bread is a versatile and delicious option for those seeking a gluten-free treat. Its simple preparation and customizable ingredients make it a favorite in many households. Whether enjoyed plain or with your favorite add-ins, it’s sure to be a hit.
Print
Easy Gluten-Free Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes to 1 hour
- Total Time: 1 hour 10 minutes to 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Gluten-Free Banana Bread is a moist and flavorful treat, made with ripe bananas and simple ingredients. Perfect for breakfast or a snack, it’s both gluten-free and customizable, with options for dairy-free and add-ins like chocolate chips or nuts.
Ingredients
- 2 to 3 very ripe bananas, mashed
- ⅓ cup melted unsalted butter (or non-dairy butter like Earth Balance, Smart Balance, or coconut oil for dairy-free)
- 1 teaspoon baking soda
- 1 ½ cups gluten-free flour (Pillsbury gluten-free flour recommended)
- ¼ teaspoon xanthan gum (omit if your flour blend already contains it)
- Pinch of salt
- ¾ cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
- Prepare the Batter: In a bowl, mash the ripe bananas until smooth. Add melted butter, baking soda, sugar, salt, beaten eggs, and vanilla extract. Mix until well combined.
- Add Dry Ingredients: Stir in the gluten-free flour and xanthan gum until just combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool completely before slicing and enjoying.
Notes
- Storage: Store the bread in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Variations: Add mini chocolate chips, chopped nuts, dried fruits, or a sprinkle of cinnamon for extra flavor. You can also swap granulated sugar for honey, maple syrup, or coconut sugar.
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