Gluten-Free Banana Bread (5-Star Recipe!)

close up of sliced gluten free banana bread

Meaningful Eats

Gluten-Free Banana Bread (5-Star Recipe!)

12 slices

With 100+ for 5-star reviews, this gluten-free banana bread is moist with the perfect crumb and texture! It easily bakes all the way through and turns out reliably delicious.

You only need 2-3 overripe bananas (1 cup) to make it! My top tip is to measure the amount of bananas for the right texture.

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Author Erin Collins

Ingredients

Dry Ingredients:

1 cup gluten-free measure-for-measure flour
1/2 cup almond flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt

Other:

1/3 cup shortening
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
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 350°F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt.
In the bowl of a stand mixer, or using a hand mixer, beat the shortening and sugar until fluffy, about 2-3 minutes.
Add the eggs, vanilla and milk and mix for 1-2 minutes, scraping down the sides and bottom of the bowl halfway through, until light and well-combined.
Add ½ the dry ingredients and mix to combine. Add ½ the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds, until the batter is very smooth.
Fold in the nuts or chocolate chips (if using) with a rubber spatula.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.

Video

Notes

Bananas: 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.

Double the recipe: 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 1/2 cup more of gluten-free measure-for-measure flour. Use regular milk or oat milk in place of the almond milk.

Make it dairy-free: Shortening is naturally dairy-free. Use dairy-free milk and this banana bread will be dairy-free.

To Store: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 3 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