Gluten-Free Banana Bread
This warm and tender gluten-free banana bread is a one-bowl recipe that captures the essence of simplicity and comfort, perfect for breakfast or a quiet moment.
Ingredients
Hero Ingredients
- 2-3 bananas very ripe bananas, mashed The darker, the better for sweetness.
- 1 teaspoon baking soda
- 1/3 cup unsalted butter or coconut oil, melted Use coconut oil for a dairy-free option.
- 3/4 cup granulated sugar
- 1 pinch salt
- 2 large eggs Or substitute with flax eggs for a vegan option.
- 1 teaspoon pure vanilla extract The essence of calm.
- 1 1/2 cups gluten-free all-purpose flour Ensure it includes xanthan gum, otherwise add it.
- 1/4 teaspoon xanthan gum Omit if already included in the flour mix.
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease a 4×8-inch loaf pan with butter or oil.
- In a large bowl, mash the ripe bananas until creamy.
- Stir in the baking soda, melted butter (or coconut oil), sugar, salt, beaten eggs, and vanilla extract.
- Gently fold in the gluten-free flour and xanthan gum.
Baking
- Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
- Allow to cool completely before slicing. The texture improves as it rests.
Notes
Use very ripe bananas for best results. You can add mix-ins like nuts, blueberries, or chocolate chips. Wrap tightly and store at room temperature for 3–4 days, or refrigerate for up to a week. Freeze slices individually for easy servings.
Nutrition
Serving: 1gCalories: 261kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 164mgFiber: 3gSugar: 23g