This post contains my moist gluten-free banana bread recipe and contains affiliate links.
I can’t believe it’s taken me so long to get up a gluten-free banana bread recipe. I used to make banana bread all the time before I was gluten-free, and I guess I just sort of gave up on it when I went gluten-free cold turkey nearly seven years ago.
In all honesty, I haven’t thought much about banana bread over the years, that is, until a friend of mine brought it up.
My friend told me she planned to make banana bread with some of the ultra-ripened bananas she had on hand. It was like a lightbulb went off in my head. “Maybe I should figure out how to make a moist gluten-free banana bread of my own,” I thought.
As luck would have it, I had three very ripe bananas sitting on my countertop. I had considered tossing them in the trash, that is, until my friend inspired me to turn those browned bananas into delicious, sweet and moist gluten-free banana bread.
As you might know, I’m not a from-scratch type of baker. I cannot just make a recipe up out of the blue. I almost always need a recipe – or two – to work from. Once I get the basic understanding of how a recipe will work for a particular food item, I am then ready to make it with my special gluten-free touches.
I found a wonderful banana bread recipe Genius Kitchen that I decided to make. The only problem is that the recipe was not a gluten-free recipe.
That didn’t worry me at all, because the only ingredient swap I needed to make would be the flour; and if you know me by now, you know that I simply swap wheat flour for my trusty gluten-free one-to-one flour blend from Bob’s Red Mill.
I combined my gluten-free flour blend with just a few additional pantry staples, including sugar, baking soda, vanilla, eggs, butter and of course, mashed ripe bananas. That’s it. I promise. Sounds easy, right? And I bet you have all these ingredients already on-hand if you like to bake even just a tad bit.
You simply combine all the ingredients together using your standing mixer, add the gluten-free banana bread batter to a well greased loaf pan, and bake it up until a toothpick inserted into the center comes out clean.
The results are perfect every time.
This recipe is truly amazing for many reasons.
First, just look at how beautiful each slice looks. The bread holds together well and is chewy and moist as promised.
Second, it tastes amazing. You end up with sweet, moist gluten-free banana bread that the entire family will love. No one will even need to know it is gluten-free (unless you tell them). Maybe it’ll just be our little secret, okay?
Third, this recipe only requires a few ingredients, all of which are pantry staples. No need to make a run to the grocery store to make this recipe. When you notice those bananas begin to brown, pull out the flour, sugar along with a few other easy ingredients and whip up a loaf of moist gluten-free banana bread that I know your family will love.
Forth, I love how well this moist gluten-free banana bread keeps. We ate a slice on Day #1, Day #2, Day #3 and Day #4 (then it was gone). I just wrapped it in plastic wrapped and sliced it as desired. I only had one slice (I’m trying so hard to eat better) but my kids enjoyed it each morning with their breakfast and raved about it.
Moist Gluten-Free Banana Bread Recipe
I’m sure you’re ready to make this recipe yourself. If you’ve got all the ingredients in your pantry and a handful of ripe bananas to use up, go for it!
And remember… when life gives you brown bananas, always choose to make banana bread!
Gluten-Free Banana Bread
- 1.5 cups Bob's Red Mill 1-to-1 gluten-free flour blend
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large eggs
- 1/2 cup butter softened
- 3 ripe bananas mashed
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts optional
- Preheat oven to 350 degrees. Lightly grease a standard loaf pan.
- Sift together flour, baking soda, and salt. Set aside.
- Cream together butter and sugar. Add eggs, bananas and vanilla and continue mixing until well combined.
- Add flour mixture to wet mixture and combine well.
- Fold in walnuts (optional) and pour mixture into loaf pan.
- Bake for 50-55 minutes until a toothpick inserted into the center of the bread comes out clean.