The Best Gluten Free Banana Bread
Need an easy gluten free breakfast idea? This Gluten Free Banana Bread Recipe is a delicious way to use up those overripe bananas.
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
Recipe Notes:
Want to use mini loaf pans? 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.