The Best Gluten-Free Banana Bread

Meaningful Eats

The Best Gluten-Free Banana Bread

12 servings (1 loaf)

The Best Gluten-Free Banana Bread! EASY to make with perfect texture and delicious flavor! Sure to become your go-to recipe!

This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time. Be sure to CHECK OUT THE VIDEO BELOW!

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Author Erin Collins

Ingredients

Dry Ingredients:

1 cup gluten-free 1-to-1 all-purpose flour
1/2 cup almond flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Other:

1/3 cup shortening or butter I use palm shortening
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons almond milk or regular milk
1 cup mashed ripe banana about 2-3 bananas
1/2 cup chopped walnuts pecans, blueberries or chocolate chips (optional)

Instructions

Preheat the oven to 350F. Grease a 9x5 loaf pan with cooking spray.
In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.
In a large bowl, add the shortening and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
Pour the batter into the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.

Video

Notes

Mash up some very ripe bananas and mesaure out 1 cup. It's important to use exactly 1 cup of mashed bananas for the right texture.

This recipe also doubles great. The recipe takes about 2 1/2 bananas per loaf. So if you have 5 over-ripe bananas sitting around make two loaves! Nobody at my house complains when I do that!

Make it nut-free: Swap the almond flour out for 1/3 cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.

Make it dairy-free: Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.

STORAGE: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days.

TO FREEZE: Freeze the unsliced, whole loaf by wrapping it tightly in plastic wrap and placing the loaf in a ziploc bag. Thaw the banana bread to room temperature before serving.

Nutrition