Gluten Free Banana Bread

We all know 2020 was the year of the (gluten free) banana bread but let's be honest, there is always a need for another easy gluten-free banana bread recipe. This gluten free banana bread is moist, tender, and packed with banana flavor. And it has the best texture just like a classic banana bread.

This sweet treat can be made without any fancy equipment but I highly recommend baking it in a Pullman Loaf Pan. A Pullman loaf pan is a rectangular-shaped pan with straight sides that allow loaf bread, like this delicious quick bread, to rise taller without collapsing. An 8x4-inch loaf pan will work as well.

How to make Gluten Free Banana Bread

This easy gluten-free banana bread recipe is a "one-bowl wonder". Technically two bowls if you count the bowl for the dry ingredients.

1. Preheat the oven to 350F. line the loaf pan with parchment paper and set it aside. Make sure to leave some overhang which will help to remove the fully baked bread from the pan.
2. In a small bowl sift together the gluten-free flour, baking powder, baking soda, and kosher salt. Set aside.
3. In a large mixing bowl combine the mashed bananas, light brown sugar, granulated white sugar, room temperature large eggs, oil, and pure vanilla extract. Whisk to combine.
   

4. Add the dry ingredients to your wet ingredients and stir with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter. If you would like to add some mix-ins such as nuts or chocolate chips, please add them at this step.
5. Transfer the gluten-free banana bread batter to the prepared loaf pan and use a spatula, spoon, or small offset to smooth it out evenly.  If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your gluten-free banana bread. The bread will develop a crack anyway but this way you know where it will happen.
6. Allow the gluten free banana bread batter to rest for a few minutes before baking. This resting time allows the flour to hydrate and results in a moister end product.

7. Bake at 350F for 50-60 minutes. The loaf is done when it is golden brown and a toothpick or cake tester inserted in the center of the loaf comes out clean. (If using a digital thermometer, the internal temperature should be 200F or higher). If your banana bread turns brown too quickly, you can cover it with some foil to prevent the top from burning.
8. Remove from the oven, and allow the gluten-free banana bread to cool in the loaf pan for 10-15 minutes. Remove it from the loaf pan and transfer it to a wire rack to cool completely. Store any leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

How to freeze Banana Bread

Freezing this gluten free banana bread is a great way to extend its shelf life and enjoy it later. Here's the best way to freeze banana bread:

Cool the bread: Allow the gluten-free one bowl banana bread to cool completely at room temperature before freezing. This helps prevent condensation and moisture buildup inside the packaging.

Slice or wrap: Slice the banana bread into individual portions or wrap the whole loaf tightly in plastic wrap. If you prefer individual servings, wrap each slice separately or separate the slices with parchment paper.

Wrap in foil or freezer bags: After wrapping the bread with plastic wrap, place it in a layer of aluminum foil or slide it into a resealable freezer bag. Make sure to press out as much air as possible before sealing to prevent freezer burn.

Label and date: Write the date and contents on the foil or freezer bag. This step is crucial for keeping track of the frozen items in your freezer and ensuring you use them within a reasonable timeframe.

Freeze: Place the wrapped banana bread in the freezer, making sure it lies flat to maintain its shape. If you have multiple slices, you can stack them with parchment paper in between to prevent sticking.

Thaw and enjoy: When you're ready to enjoy the frozen banana bread, remove the desired portion from the freezer. Allow it to thaw at room temperature for a few hours or overnight. If you prefer a warm slice, you can gently reheat it in the oven or microwave.

By following these steps, your banana bread should freeze well and retain its flavor and texture when thawed. Remember to consume the frozen gluten free banana bread within 2-3 months for the best quality.

Banana Bread Recipe Variations

This versatile gluten-free banana bread recipe serves as an excellent base for experimentation. Here are a few creative suggestions to elevate your banana bread:

Chocolate Chip Banana Bread: Transform this simple recipe into a chocolate chip delight by adding a generous amount of chocolate chips. For an even more decadent treat, try my Gluten-Free Chocolate Banana Bread recipe.

Nutty Goodness: Enhance the flavor and texture by incorporating chopped nuts like walnuts or pecans into the batter. The delightful crunch they provide is a delightful addition.

Tropical Twist: Introduce a taste of the tropics by mixing shredded coconut with the banana bread batter. It adds a delightful touch of sweetness and texture.

Indulgent Ganache: Once the gluten-free banana bread has cooled, give it an extra luxurious touch by drizzling a dark chocolate ganache over the top. The combination of flavors is divine.

Crunchy Cinnamon Sugar Topping: For those with a sweet tooth, create a deliciously crunchy topping by combining 1 teaspoon of ground cinnamon with 50 grams of granulated white sugar. Sprinkle this mixture generously over the banana bread before baking for an extra dose of sweetness.

Maple Syrup Glaze: While the banana bread is still warm, brush it with a coating of maple syrup. This adds a delightful glaze and enhances the overall flavor profile.

Feel free to experiment with these ideas or come up with your unique twists. Let your creativity soar and enjoy the wonderful world of gluten-free banana bread!

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.