This gluten-free banana bread recipe is one of my favorites. Not only is is moist and delicious, but is is so reliable. I am not a trained baker and sometimes I mess things up. But this recipe never fails me. This banana bread can easily be made vegan with very little change in the texture and taste. Just replace the egg with egg replacer or flax eggs (see the recipe for exact instructions) and that’s it!
Banana Bread Toppings
This gluten-free banana bread is great on it’s own but adding some different flavors can’t hurt, right? Here are a few super easy recipes to top this bread and make it a show stopper at a Sunday brunch.
- Peanut Butter Glaze – Salty peanut butter is yummy with banana and cinnamon. Place 1/4 c peanut butter and 3 Tbsps cream in a microwave-safe bowl, heat in the microwave for 30 seconds. Stir. If it is melted and smooth, it’s done. Otherwise, microwave for 15-20 seconds more and stir. Drizzle over the cooled loaf.
- Strawberry Sauce – Stem and cut 10 strawberries in half. Place them in a small pot with 1 Tbsp sugar, 1 tsp lemon juice and 1 tsp water. I recommend tasting one strawberry first. If it is not very sweet, add another teaspoon or 2 of sugar. Bring to a simmer over a medium heat and cook 3 more minutes stirring often. Remove the pot from the heat. For a chunky sauce use a masher. For a smoother sauce, puree it in the blender or with an immersion blender.
- Orange Glaze – Combine 6 Tbsps powdered sugar with 2 1/2 tsp orange juice and the zest of one orange. This one is my favorite!
I have used several different gluten-free flour blends for this gluten-free banana bread and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here is my special flour blend that I love for this banana bread recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
As always with banana bread, be sure that the bananas are very ripe with lots of brown on the skin. The more brown the banana, the more flavor. I use a masher to puree the banana. If you prefer that there are no chunks of banana, use an immersion blender or hand mixer to get it very smooth.