Easy and Moist Gluten-Free Banana Bread Recipe — Skinny Beets - Gluten Free and Vegetarian Cooking (2024)

Makes: 1 loaf of gluten free banana bread

Takes: 85 minutes

Bakes at: 350°F (175°C)

Skill Level: Basic

Are you on the hunt for a delicious and moist gluten-free banana bread recipe that will leave you begging for more? Look no further! Our easy-to-follow recipe is sure to satisfy your cravings and have you coming back for seconds (and thirds, if your family doesn’t demolish it first!)

In our Skinny Beets kitchen, we love making banana bread. Sometimes we just picked up too many bananas and left them so long they went a bit spotty, or sometimes we just have so many clusters of our own bananas on our banana trees (they don’t actually take up much space but produce so many bananas) and we need to find something to do with them!

Banana bread is not only a great way to process excess bananas lounging away in your larder, the bread also makes such a warming snack, breakfast or dessert for the whole family that you’ll wonder why you’re not making this delicious sweet bread every day! Each bite is filled with a delightful sweetness and a hint of warm spices, making it the ideal treat for breakfast, brunch, or an afternoon snack. It’s also one of the easiest breads to make gluten free.

So, roll up your sleeves, preheat your oven, and get ready to enjoy a slice of heaven with our easy and moist gluten-free banana bread recipe. You’ll be amazed by the incredible taste and texture – and don't forget to share with your loved ones!

Why choose gluten-free banana bread?

Gluten-free diets have become increasingly popular in recent years, whether due to medical reasons or personal preferences. For those (like us) who’ve been handed out the celiac diagnosis, going gluten free is less about a lifestyle choice and more one of necessity. Because those with celiac, a gluten intolerance or allergy need a little more care in their food prep, we know that it isn’t good enough to just grab some gluten free flour. Always check for a certified gluten free label, or find out from the manufacturer if the items are genuinely gluten safe and have been tested for gluten. In our gluten-free home kitchen, we make sure that every ingredient is truly gluten free, down to the spices!

Our gluten free banana bread offers a safe and satisfying alternative to traditional recipes. We take it to the next level by not just swapping the flour to a basic gluten free flour, but by swapping out the harmful fats and sugars for something that is easier for the gut to tolerate and taste just as amazing (actually much better, I would argue).

Bananas themselves are packed with amazing nutrients, can be counted as a fruit, but also a ‘good carb’ and have been noted to help with digestion and, according to some studies, helps with weight loss. We know there’s a lot of goodness packed into each banana, but what we love the most about them is how amazing they taste and versatile they are to bake with. If you want to know more about the goodness of bananas and how they can be considered a health food, check out this helpful article by Healthline.

If, like us, you get inundated with bananas at times, you know you can make banana bread! Because the bananas need to be mashed, it’s easy to pull bananas out of the freezer so you can make gluten free banana bread any time of year if you have a glut of bananas.

Tip: If you’re freezing your bananas, do peel them first and put them in packs of four, so you can just pull out and defrost the right amount for each banana loaf you intend on making.

Ingredients for gluten-free banana bread

Before diving into the recipe, it's important to understand the key ingredients used in a good gluten free banana bread.

Gluten-free flour - These blends combine various gluten-free flours like rice flour, tapioca starch, and potato starch. They mimic the texture and structure of wheat flour and can be used as a 1:1 substitute in most recipes. We prefer using King Arthur’s Measure for Measure Gluten Free Flour because it gives us consistently good results. If you’re having trouble sourcing good gluten free flours, be sure to check our helpful gluten free flour links on our SHOP GLUTEN FREE tab.

Xanthan gum - Xanthan gum is often added to gluten-free flour blends to improve the elasticity and binding properties of the dough. It helps create a moist and tender crumb in baked goods. If you’re using King Arthur’s, you won’t need to add additional Xanthan gum as it’s already included in the mix.

Butter or oil - Traditional banana bread calls for unsalted butter but we prefer using a good quality olive oil. It’s healthier and also allows for a less greasy bread and still tastes amazing.

Sweeteners - we’ve swapped out the granulated sugar for pure maple syrup and instead of using packed brown sugar, we opt for gluten free date syrup. These swaps don’t compromise on taste, quite the opposite! You need much less of the maple syrup and date syrup to achieve the same sweetness of the cane sugars and you won’t have that gross ‘grainy teeth’ feeling you often get with the original recipe (having had way too much banana bread as a child, this was the part I disliked the most about traditional banana bread and muffins).

If you would like to know more about the health benefits of using pure maple syrup instead of granulated sugar or other sweeteners, you can read more about it on our article HERE.

Eggs or egg replacer: Eggs help bind the ingredients and give the bread structure but they also have excellent levels of protein and nutrients that we all need to be our best, healthy selves. Here at the Skinny Beets kitchen, we usually use flaxseed meal egg replacer in our baking and you can too.

Flaxseed Meal Egg Replacer: for each egg to be replaced, take one tablespoon of golden flaxseed meal and mix it with three tablespoons of water, mix and let it sit for 5 minutes. So, if you have a recipe that requires you use three eggs, you would mix two tablespoons of golden flaxseed meal with six tablespoons of water and let it sit for five minutes before adding it to the mixture. It’s okay if it sits longer than five minutes, so if you want to prepare the egg replacer first, then set it aside, that’s perfectly fine. Just be sure it has at least 5 minutes to ‘gel’ before mixing it in.

Step-by-step instructions for making gluten-free banana bread

To create the perfect gluten-free banana bread, you'll need the following ingredients:

You Will Need:

• 4 ripe bananas, mashed

• 1/2 cup olive oil

• 1/4 cup pure maple syrup

• 1/4 cup date syrup

• 2 large eggs (or egg replacer)

• 1 teaspoon vanilla extract

• 2 cups gluten-free flour blend

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

  See Also

  Copycat Panera Broccoli Cheddar Soup Recipe • Food Folks and Fun

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon xanthan gum (if not included in the flour blend)

Feel free to customize the recipe by adding your favorite mix-ins such as chocolate chips, chopped nuts, or dried fruits. These additions can take your gluten-free banana bread to the next level of deliciousness! I love adding chopped walnuts and dried cranberries, but my daughter would strongly suggest that I keep it to gluten free dark chocolate morsels. If you have enough bananas, I’d suggest you make multiple loaves, each with a different blend of fun extras and freeze what you don’t eat for later!

Method:

-If you’re using egg replacer instead of egg, prepare that now. Take two tablespoons of flaxseed meal and mix in six tablespoons of water, mix and let sit for five minutes while you work on the banana mixture.

-In a large mixing bowl, combine the mashed bananas, olive oil, pure maple syrup, and date syrup. Mix well until the syrups are well incorporated and the mixture is smooth.

-Add the eggs one at a time, beating well after each addition. If you’re using flaxseed meal egg replacer, stir those in now. Add in the vanilla extract.

-In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and xanthan gum (if needed). Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to over-mix, as this can result in a dense and tough bread.

-If desired, fold in any extras (like chocolate chips, chopped walnuts or craisins) at this point.

-Pour the batter into the prepared loaf pan, spreading it evenly.

-Now you can heat your oven! The mixture needs at least 10 minutes before baking so that the gluten free grains can properly absorb the moisture. Set your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan with your favorite cooking oil or butter.

-Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

-Remove the pan from the oven and let the banana bread cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Variations and add-ins for gluten-free banana bread

Creating a moist and flavorful gluten-free banana bread requires a few extra considerations compared to traditional recipes. Here are some tips to ensure your bread turns out perfectly:

1. Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or blackened skins for the best results. If you only have young bananas, you can freeze them overnight to get some extra sweetness, or, if you have a couple of days, put them in a brown paper bag and place in a drawer - they’ll ripen very fast!

2. Measure your ingredients accurately: Gluten-free baking is more sensitive to ingredient ratios, so it's crucial to measure your ingredients precisely. Use measuring cups and spoons for dry ingredients and a kitchen scale for more accurate measurements.

3. Avoid over-mixing: Gluten-free flours tend to be more delicate, and over-mixing can lead to a dense and gummy texture. Mix the ingredients until just combined to avoid this.

4. Let it cool completely: Allow your gluten-free banana bread to cool completely before slicing. This allows the bread to set and ensures a moist and tender crumb. I’m the most guilty party in my household of not being patient enough to wait for the loaf to cool… be a better baker and wait.

Experiment with your gluten-free banana bread

While the classic version of gluten-free banana bread is undeniably delicious, why not experiment with different variations and add-ins to make it even more exciting? Here are a few ideas to get you started:

1. Chocolate lovers: Add a generous amount of chocolate chips to the batter for a decadent twist. Dark chocolate, milk chocolate, or even white chocolate chips work beautifully in this recipe. If you add chocolate morsels to mix in first, then add cocoa powder and just gently swirl it in - you can get an a amazing tasting and looking chocolate banana loaf!

2. Nutty delight: Stir in a handful of chopped walnuts, pecans, or almonds for a delightful crunch and nutty flavor. Toast the nuts before adding them to the batter for an extra boost of aroma and taste.

3. Fruity surprises: Fold in dried fruits like raisins, cranberries, or chopped dates to add bursts of sweetness and chewiness to your banana bread. You can also experiment with fresh fruits like blueberries or diced apples for a refreshing twist. If you’re feeling a little decadent, add maraschino cherries and candied nuts to the mix.

Feel free to get creative and customize your gluten-free banana bread to suit your taste preferences.

Storing and freezing gluten-free banana bread

If you happen to have leftovers (which is rare with this delicious bread), it's important to store them properly to maintain freshness and flavor. Follow these guidelines for storing and freezing your gluten-free banana bread:

1. Room temperature: Store the banana bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.

2. Refrigerator: For longer storage, you can keep the banana bread in the refrigerator for up to 1 week. Make sure to wrap it tightly to prevent it from drying out.

3. Freezing: To freeze your banana bread, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to enjoy, thaw the bread at room temperature or reheat individual slices in the microwave for a quick snack.

Gluten free banana bread serving suggestions

Gluten-free banana bread is delicious on its own, but there are many ways to elevate its flavors and make it even more enjoyable. Here are a few serving suggestions and pairings to consider:

1. Spread with butter or cream cheese: Slather a slice of warm banana bread with a pat of butter or cream cheese for a creamy and indulgent treat. Nowadays, I’m a sucker for smearing my favorite butter over a still-warm slice of gluten free bread, but as a child, my favorite was a thick cream cheese. Both are delicious.

2. Drizzle with honey, date syrup or maple syrup: For an extra touch of sweetness, drizzle your banana bread with honey, date syrup or maple syrup. This adds a lovely depth of flavor and enhances the natural sweetness of the bananas. Maple syrup will be easiest on your gut though.

3. Serve with a scoop of ice cream: Transform your gluten-free banana bread into a decadent dessert by serving it with a scoop of your favorite ice cream. The combination of warm bread and cold ice cream is simply irresistible.

4. Pair with a cup of coffee or tea: Enjoy a slice of banana bread alongside a steaming cup of coffee or tea. The warm, comforting flavors of the bread complement the aromatic beverages perfectly.

Feel free to get creative and explore different serving options to find your favorite combination.

Frequently asked questions about gluten-free banana bread

Q: Can I use frozen bananas?

A: Yes, frozen bananas can be used in this recipe. Thaw them completely and drain any excess liquid before mashing. I’ve found it easier to remove the peel before freezing as upon thawing, the banana is very mushy, making it easier for bread-making, but messy to peel.

Q: Can I make muffins instead of a loaf?

A: Absolutely! Simply divide the batter into a greased muffin tin and bake at the same temperature for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Q: Can I add oats to the recipe?

A: Yes, you can add rolled oats to the batter for added texture and nutrition. Use certified gluten-free oats to avoid any possible cross-contamination. Other flours that work great in the recipe are millet, teff and even almond flours. 1/3 of your gluten free plain flour can be cut with any one or a combination of these to make your unique gluten free banana bread.

We hope you enjoy your home baked banana bread! Do you have any favorite treats to mix into your banana bread? Let us know how you love to make it in the comments below!

Editor’s note: We aim to make delicious gluten free recipes, but we’re also catering to those who have additional health needs. Those who have celiac, also often suffer from lactose intolerance (we found out the hard way!) which is why our ingredients are usually milk-free. Sensitive guts have a hard time with traditional sweeteners and rich butter, which is why again, we swap these out for a healthier alternative. If you want to know more about celiac disease, you can visit these amazing websites which have helped our family immeasurably. Beyond Celiac has some amazing resources that we go back to often and Celiac.org is our resource for new and old celiac research. They are both working hard to find a cure to celiac disease and have some great additional links. Also, speak to you doctor if you think you might have celiac disease or something similar.