I remember the first time I tried to make banana bread without gluten. My kitchen smelled like ripe bananas on a cold Sunday morning. I told a friend who had just learned to avoid gluten that I would make her a tasty brunch dish. It wasn’t a sure thing that it would be moist, tender, and full of banana taste, but I gave it a try.
I knew I was on to something wonderful when the sweet smell of the loaf filled my house as it baked. When I took my first bite, I realized that the gluten-free version tasted just as delicious as the regular one, if not better. I make this simple but delicious gluten-free banana bread recipe all the time now, and I can’t wait to share it with you today.
Why You’ll Love This Gluten-Free Banana Bread
If you can’t eat gluten or are just trying to eat less gluten, this recipe is ideal for you. You can make it with simple ingredients like ripe bananas, eggs, and gluten-free flour that you probably already have at home.
This recipe is very quick and simple to make. You get soft, moist banana bread that no one will believe is gluten-free. You won’t need as much sugar because the bananas are naturally sweet. This recipe is also very flexible; you can add your favorite mix-ins, like chocolate chips or nuts, to make it more intriguing and tasty.
Health Benefits of Gluten-Free Banana Bread
This recipe’s star ingredient is the banana, which does a lot more than just taste good. They have a lot of potassium, which helps keep your heart healthy and your muscles strong. Also, bananas have a lot of fiber, which helps your body digest food and makes you feel full for longer. Besides that, this banana bread doesn’t have gluten, so people with celiac disease or gluten intolerance can digest it better. By using gluten-free flour instead of regular flour, you can make a healthier loaf that still tastes good.
For more tips on maintaining a gluten-free diet and its health benefits, check out this health article on gluten-free diets.
Serving Tips
You can eat this gluten-free banana bread for breakfast, a snack in the middle of the day, or even dessert. It’s a tasty treat to serve warm with butter or your favorite nut butter. If you want to go all out, you can drizzle some honey or maple syrup on top. If you want to try something new, you could serve it as a snack with a scoop of vanilla ice cream. Toasted and chopped, it becomes a healthier meal. Serve with fresh fruit.
Want to explore more ways to serve banana bread? Here’s a great guide to serving banana bread with creative ideas!
Gluten-Free Banana Bread Recipe That’s Delicious and Easy to Make
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour220
kcalEnjoy a slice of heaven with our Gluten-Free Banana Bread! This deliciously moist, easy-to-make bread is packed with the natural sweetness of ripe bananas and perfect for any occasion.
Ingredients
3 ripe bananas (the riper, the better)
2 large eggs
1/4 cup of melted butter or coconut oil (for a dairy-free option)
1/2 cup of brown sugar
1 1/2 cups of gluten-free flour
1 tsp of baking soda
1/4 tsp of salt
1 tsp of vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mash the bananas in a bowl until smooth. The more ripe they are, the sweeter and more moist your banana bread will be.
- In another bowl, whisk together the eggs, melted butter or oil, brown sugar, and vanilla extract. Add the mashed bananas and mix well.
- In a separate bowl, combine the gluten-free flour, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as gluten-free batter can become dense.
- Pour the batter into your prepared loaf pan. For added flair, sprinkle some cinnamon or chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool for 10 minutes before removing it from the pan.
Notes
- Make sure your bananas are very ripe, with plenty of brown spots. This ensures maximum sweetness and moisture.
- Don’t overmix the batter. Gluten-free flours tend to become dense when overworked. Stir the ingredients until just combined.
- To avoid a gummy texture, let the banana bread cool completely before slicing.
- For a dairy-free version, simply use coconut oil or a dairy-free butter substitute.
Nutrition Facts
220
Calories
8g
Fat
28g
Carbs
5g
Protein
Nutrition Facts
Per Serving of Vegan Chocolate Chip Cookies (1 cookie)
| Calories | 220 |
|---|---|
| Total Fat 8g | 12% |
| Saturated Fat 3g | 15% |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Total Carbohydrate 28g | 9% |
| Dietary Fiber 3g | 12% |
| Total Sugars 12g | |
| Protein 5g | |
| Calcium 25mg | 2% |
| Iron 1.8mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
More Banana Bread Recipes You’ll Love:
- Healthy Banana Bread Recipe: Guilt-Free Indulgence
- Perfect Banana Nut Bread Recipe: Moist and Delicious
- How to Make the Best Moist Banana Bread: 5 Tips for Perfect Results Every Time
- Irresistibly Easy Banana Bread Recipe with a Twist: Add Chocolate Chips, Nuts, or Both!
- Healthy Banana Bread Recipe: Low Sugar, Whole Wheat, and Dairy-Free Options
- How to Make Banana Bread Without Eggs: Perfect Vegan Recipe
This gluten-free banana bread is easier to make than you think, and the end result is a tasty treat that everyone can enjoy, even if they don’t eat gluten-free. Try this recipe the next time you have some ripe bananas hanging around. Promise you, it will become a new family favorite! If you make one, please let me know how it turned out and if you added anything extra.
FAQs
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Can I make this recipe vegan?
Yes! Swap the eggs for flax eggs or a store-bought egg replacement.
-
What gluten-free flour works best?
A blend like Bob’s Red Mill or King Arthur’s gluten-free flour works perfectly. Almond flour is also a good option for a grain-free version.
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How do I store banana bread?
Keep it in an airtight container at room temperature for up to three days, or in the fridge for a week. You can also freeze it for up to three months.
If you’re curious about more gluten-free baking hacks, you can learn more in this guide to gluten-free baking.