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Gluten-Free Banana Bread

Gluten-Free Banana Bread

This easy gluten-free banana bread is the perfect way to use up those ripe bananas sitting on your counter.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 Silces
Calories 261 kcal

Ingredients
  

  • 2 –3 very ripe bananas mashed (about 1 cup)
  • 1 teaspoon baking soda
  • 1/3 cup unsalted butter melted (or dairy-free butter alternative)
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 2 large eggs beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour with xanthan gum
  • 1/4 teaspoon xanthan gum optional, only if your flour blend doesn’t already include it

Instructions
 

Preheat the oven

  • Preheat your oven to 350°F (175°C). Grease a 4x8-inch loaf pan with cooking spray or line it with parchment paper for easy removal.

Mash the bananas

  • In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or potato masher, whatever works best for you!

Add the wet ingredients

  • Stir in the baking soda, melted butter, sugar, salt, beaten eggs, and vanilla extract. Mix until everything is well combined.

Incorporate the dry ingredients

  • Slowly add the gluten-free flour and xanthan gum (if needed) to the wet mixture. Gently stir until the batter is smooth and no lumps remain, being careful not to overmix.

Bake the loaf

  • Pour the batter into the prepared loaf pan. Place the pan on the center rack of your oven and bake for 50 minutes to 1 hour. The bread is ready when a toothpick inserted into the center comes out clean.

Cool and serve

  • Allow the banana bread to cool completely in the pan before slicing. Once cooled, cut into thick slices and enjoy!

Notes

Simply Nourished Life’s Baking Tips

We’ve tested this recipe a few times, and these tips will make it even better:
For the best texture, use a gluten-free flour blend with xanthan gum already included. If not, add 1/4 teaspoon of xanthan gum to help bind the ingredients.
Measure your gluten-free flour using the spoon-and-level method. Scooping directly from the bag can pack the flour too tightly, leading to a dense loaf.
Want to mix things up? Add mini chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor and texture.

Variations, Storage & Leftover Ideas

This banana bread is endlessly customizable and stores beautifully. Here’s how to make the most of it:
  • Variations: Swap out the butter for coconut oil to make it dairy-free. You can also try adding a teaspoon of cinnamon or a pinch of nutmeg for a warm spice twist.
  • Storage: Store your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
  • Leftovers: Leftover slices are delicious toasted with a smear of butter or nut butter. You can also crumble them over yogurt for a quick breakfast.

Nutrition Facts

Here’s a quick look at the nutrition for two slices of banana bread (based on the recipe as written):
  • Calories: 261
  • Carbohydrates: 42g
  • Protein: 4g
  • Fat: 10g
  • Fiber: 3g
  • Sugar: 23g
Remember, these values may vary slightly depending on the specific ingredients you use.
Keyword Gluten-Free Banana Bread