Looking for delicious gluten free breakfast ideas? This Gluten Free Banana Bread Recipe is a delicious way to use up those overripe bananas.
I’ve been baking gluten free for over a decade now, so I have learned a lot about it!
My Gluten Free Zucchini bread recipe has been well loved over the years, and one of my readers reached out and asked if I had a gluten-free banana bread recipe.
So….today’s the day!
This moist banana bread makes an easy breakfast, or a delicious snack. Plus, it’s a great way to use up extra bananas.
I hope your whole family enjoys this gluten-free bread recipe! I know mine sure does.
Gluten Free Baking Tips
Several years ago, I came across some amazing tips for gluten free baking over at America’s Test Kitchen. Here’s the highlights:
♥ When adapting a regular recipe to be gluten free, try adding an extra egg. This will give your quick bread or muffins a lighter, fluffy texture. (Note: I already added the extra egg to this recipe!)
♥ Never bake the batter right away. Instead, let your batter rest for at least 30 minutes on the counter top before baking. Fun fact: Many gluten free bakeries leave their batter in the refrigerator overnight and then bake it the next day!
♥ Want to avoid that gummy texture? Simply bake a little longer past the “toothpick” check. Insert a toothpick in the center of the loaf and if it comes out clean, bake your gluten-free bread 10 minutes longer for best results.
♥ Let your gluten-free quick bread cool completely before cutting it to avoid gummy texture. This is probably the hardest to implement, but it’s worth it!
I have found these baking tips to be absolute game changers for Gluten free baking!
Ingredients for Gluten Free Banana Bread Recipe
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For this easy Gluten-Free Banana bread recipe you will need the following items:
- 1 1/2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour – this is my favorite gluten-free flour. With gluten-free baking, you have to use a gluten-free flour blend and this brand gives amazing results every time!
- 1 Cup of Sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 medium bananas – ripe (or you can use 2 1/2 large)
- 2 Large Eggs (room temperature) Pro-tip: If you want to get your eggs to room temperature quickly, place them in a bowl of warm water.
- 1/3 cup canola oil (vegetable oil works as well)
- 1 teaspoon vanilla extract – we prefer the taste of the Watkins brand Vanilla
- Cooking Spray
You’ll also need a bread loaf pan and some aluminum foil. I use this one.
How to Make Gluten Free Banana Bread
First, combine your dry ingredients (flour, sugar, salt and baking soda) in a large mixing bowl.
In another separate bowl, mash the bananas.
I find it’s easiest to use my Kitchen Aid stand mixer.
Once your bananas are completely mushy and smooth, add the wet ingredients (2 room temperature eggs, canola oil, and vanilla extract) to your mashed bananas.
Next, mix thoroughly with an electric hand mixer or a Kitchen Aid stand mixer.
Now it’s time to add the dry ingredients.
Add half of your dry ingredient mixture to the bowl of wet ingredients, letting the mixer incorporate them into the batter.
Then, add the other half and mix until the flour mixture is completely incorporated.
For best results, don’t skip this step: Cover the bowl of banana bread batter with a kitchen towel and let it sit for 30 minutes on the countertop.
Grease your bread loaf pan. I spray mine lightly with cooking spray.
Add your batter to the loaf pan.
Bake at 350 degrees for 25 minutes. Cover with aluminum foil and bake again for 30-35 minutes. The foil will help slow the browning of the top of your bread and avoid a burnt bread top.
Be sure to do a toothpick check inserted in the center.
If it comes out clean, go ahead and let your banana bread bake another 10 minutes to avoid gummy texture.
Cool completely and serve!
I love to make this bread the day before and enjoy it for an easy breakfast option on busy mornings.
It also makes a great snack served with a glass of cold milk.
I hope you enjoy this gluten free banana bread and if there’s another gluten free recipe you’d like to see – drop me a note in the comments!
Recipe Notes:
Want to use mini loaf pans? No problem! I often mix up a batch of this delicious banana bread and divide it up into mini loaf pans or muffins. The bake time will be shorter for your mini loaves. I find it takes about half the bake time for a mini loaf of banana bread.
Your banana bread will keep in an airtight container or in the loaf pan covered with plastic wrap for 3-4 days. It’s so delicious, it never lasts that long in my house!
This classic banana bread can be altered by adding chocolate chips for an extra sweet treat.
Print the Recipe
Ready to print the recipe card for this best banana bread recipe? You can grab the free printable recipe below.
The Best Gluten Free Banana Bread
Equipment
- 1 Kitchen Aid Mixer
- 2 Mixing Bowls
- 1 Metal Bread Loaf Pan
Ingredients
- 1 1/2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 Cup of Sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 medium bananas – ripe
- 2 Large Eggs room temperature
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- Cooking Spray
Instructions
- First, combine your dry ingredients (flour, sugar, salt and baking soda) in a large mixing bowl.
- In another separate bowl, mash the bananas. I use my Kitchen Aid stand mixer.
- Once your bananas are mushy and smooth, add the wet ingredients (2 eggs, canola oil, and vanilla extract) to your mashed bananas.
- Next, mix thoroughly with an electric hand mixer or a Kitchen Aid stand mixer.
- Now it’s time to add the dry ingredients.
- Add half of your dry ingredient mixture to the bowl of wet ingredients, letting the mixer incorporate them into the batter. Then, add the other half and mix until the flour mixture is completely incorporated.
- Cover the bowl of banana bread batter with a kitchen towel and let it sit for 30 minutes on the countertop.
- Grease your bread loaf pan. I spray mine with cooking spray.
- Add your batter to the loaf pan.
- Bake at 350 degrees for 25 minutes. Cover with foil to avoid overbrowning and continue to bake for 30-35 minutes longer.
- Be sure to do a toothpick check inserted in the center.
- If it comes out clean, go ahead and let your banana bread bake another 10 minutes to avoid gummy texture.
- Cool completely and serve!
Notes
More Gluten Free Breakfast Ideas
Looking for more Gluten Free Breakfast recipes? My blog has plenty!
Next time, you might enjoy making the Gluten Free Banana Muffins. Such an easy recipe that is sure to please!
This Gluten-Free Zucchini Bread is my family’s favorite recipe! It’s an amazing recipe that has the best texture! And it’s perfect for using up that garden fresh zucchini!
Love muffins? Try my best Gluten Free Zucchini Muffins Recipe here. Such a great recipe for those on-the-go mornings!
There’s a big list of awesome Gluten Free Breakfast Casserole recipes here. You are sure to find the perfect recipe for your next holiday event or brunch.
Also you can find a big list of gluten free breakfast ideas here. So many delicious options for those of us on a gluten free diet!
And lastly, if you are new to being gluten-free, don’t miss How to go Gluten Free for Beginners. I share all my go-to gluten free brands and restaurant options.
Want to save this easy banana bread recipe for later? Pin the image below of to your Gluten Free Breakfast ideas board on Pinterest!
Do you have a gf biscuit recipe?
I don’t yet, I’m still working on one!