Gluten Free Banana Bread

Making any sort of gluten free bread or baked good can be tricky waters to navigate. Fortunately this recipe has been tried and proven true!

Every time we have extra bananas in the house that don’t get eaten, I make banana bread or banana muffins. We always buy bananas with the best intentions of eating them, but we never fail to have a couple that sit for a bit too long and start to get spots.  Some people swear that once the bananas start getting the brown spots is the best time to eat them, but I think they are crazy. To me, bananas are best when they have just turned yellow but still have a hint of green. Anything past that is just too mushy for me, so I make a lot of bread.

It has taken me months to create the perfect banana bread recipe, but I have finally done it. This is super moist, turns a wonderful golden brown, and has a nice crisp top. It is everything I have ever wanted in a banana bread and it is totally gluten free.  This could also easily be made dairy free by subbing the butter out for vegan/dairy free butter.

Please ignore the poor quality of pictures; I made this at midnight and the lighting left a lot to be desired.

As usual, start with room temperature eggs and butter. These work best.

Cream 1 stick (1/2 cup) of butter with 1 cup of sugar. Make sure this gets nice and fluffy.  Then add 2 crushed bananas, 2 eggs, and 1 teaspoon of vanilla.  Mix until very well blended.  Sift together 1 1/2 cups of gluten free flour and 1 teaspoon of baking powder..  I like the King Arthur Gluten Free flour.   Add in the flour slowly, letting it mix in.  When well combined, fold in whatever add in you want.

For my perfect bread, I slightly mash 2 more bananas, leaving it with dime size chunks and fold this into the batter. Only fold them in until just combined. You don’t want to mash the bananas any more than needed. This leaves delicious chunks of banana through out the bread. I also had about a cup of chocolate chips. You can also add nuts.

Pour it into a greased loaf pan and sprinkle the top with sugar. Baking it with the sugar on top gives it a delicious crunch. Bake at 350 F for 60-65 minutes.  Insert a cake tester to insure the batter is fully cooked.  The top should be a beautiful golden brown.

Let it sit for about 5 minutes in then pan to cool, then remove and let cool the rest of the way on a cooling rack.  Or cut a slice, slather it in butter, and eat it right away. Extra points for serving it on a cute plate. 🙂

 

Gluten Free Banana Bread

Ingredients: 

1/2 Cup (1 stick) Butter

1 Cup Sugar

2 Bananas

2 Eggs

1 Teaspoon Vanilla

1 Teaspoon Baking Powder

1 1/2 Cup Flour

Optional Add Ins: 2 Crushed Bananas, Chocolate Chips, Nuts

Directions: 

Cream room temperature butter and sugar.

Add 2 crushed bananas, eggs, and vanilla.

Beat until smooth and well combined. Sift together flour and baking soda.

Slowly add to wet ingredients, mixing well.

Fold in any add ins (my personal favorite is crushed bananas and chocolate chips).

Pour into a greased loaf pan and sprinkle the top with sugar.

Bake at 350 F for 60-65 minutes. Make sure to a golden brown. Your bread with be done when cake tester/toothpick comes out clean.

Let cool 5 minutes in the pan, then completely on a wire cooling rack.

 

What’s your favorite home made bread or baked good?

Do you have any great Gluten Free Bread recipes?

Check out our Gluten Free Lemon Sugar Cookies! They’re delicious!

 

 

 

35 thoughts on “Gluten Free Banana Bread

  1. I can’t wait to try this banana bread! The extra chunky bananas sound like a great addition.

  2. I can’t wait to try this banana bread! The extra chunky bananas sound like a great addition.

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